{"id":2065,"date":"2013-09-24T15:11:33","date_gmt":"2013-09-24T13:11:33","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2065"},"modified":"2013-09-25T23:44:57","modified_gmt":"2013-09-25T21:44:57","slug":"recipe-modern-caprese-chocolate-cake-torta-caprese","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/recipe-modern-caprese-chocolate-cake-torta-caprese","title":{"rendered":"Recipe: Modern Caprese chocolate cake (Torta Caprese)"},"content":{"rendered":"

\"Torta<\/a><\/p>\n

One of the most famous cakes<\/strong> in Italy is the Torta Caprese<\/strong>. Same name as the salad with tomato and mozzarella<\/em><\/a>, but nothing to do with it! \ud83d\ude00<\/p>\n

The Torta Caprese originated from Capri<\/a><\/strong>, the nice (and posh) island in the south of Italy, right in front of Sorrento and not far from Naples.<\/p>\n

\"Torta<\/a><\/p>\n

The recipe of this butter cake<\/strong> is “relatively” similar to that of a poundcake<\/a><\/strong>: the softened butter is first creamed with the sugar<\/strong>, then eggs and powders (i.e. flour + cocoa) are added.<\/p>\n

The particularity of this traditional recipe, though, is the absence of flour<\/strong>, replaced by ground almonds<\/strong> that confer structure and texture without the creation of any gluten strand.<\/p>\n

\"IMG_6061\"<\/a><\/p>\n

The recipe I chose to make the Torta Caprese is by Iginio Massari<\/strong>: it is a bit more modern<\/strong> and it contains a bit of flour<\/strong> (not too much) and whipped egg whites<\/strong> as additional leavening agent<\/strong> to have an airier texture.<\/p>\n

I would say this Torta Caprese is the best way to begin the day! \ud83d\ude42<\/strong><\/p>\n

 <\/p>\n

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Torta caprese<\/h2>\n
\n \n \"\"Print recipe<\/a>\n