Torta Caprese

by | Aug 24, 2021 | Baking, Gluten-free, Recipes

Torta Caprese with orange meringue

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Torta Caprese, or Caprese cake from the Island of Capri is a popular Neapolitan dessert. When baked correctly, it will be crunchy on the outside and soft and gooey on the inside. This is the ultimate flourless chocolate cake. It was actually invented as a mistake over 100 years ago and now is a very famous dessert of Campania. Traditionally is it simply dusted with icing sugar. There are lots of different versions of this cake, the classic recipe only uses five ingredients — dark chocolate, almonds, sugar, butter, and eggs.

There is a lemon and white chocolate version which is amazing, but I wanted to put my own spin on this delightful cake and have paired the dark chocolate with orange and have topped it with an orange marmalade meringue. Chocolate and orange go so well together and I find the orange offsets the richness of the chocolate.

 

This is my version of Torta Caprese with orange, and I have topped it with an orange marmalade meringue for an added touch of decadence. Chocolate and orange go so well together and I find the orange offsets the richness of the chocolate.

Torta Caprese
Torta Caprese
Torta Caprese

Torta Caprese with orange meringue

This is my version of Torta Caprese with orange, and I have topped it with an orange marmalade meringue for an added touch of decadence. Chocolate and orange go so well together and I find the orange offsets the richness of the chocolate.
Prep Time: 45 minutes
Cook Time: 39 minutes
Course: Cakes
Cuisine: Italian
Keyword: cake, gluten free, Italian, meringue, orange
Servings: 12 people
Calories: 373kcal
Author: Scott Bagnell

Ingredients

Cake:

  • 150 g good quality dark chocolate roughly chopped
  • 150 g unsalted butter
  • 3 large eggs
  • 50 g caster sugar
  • 1 orange zested
  • 1 tbsp Grand Marnier liquor
  • 200 g almond meal
  • 50 g caster sugar for egg whites

Meringue:

  • 150 g caster sugar
  • 60 ml water
  • 60 g egg whites or 2 large egg whites
  • ½ tsp orange essence
  • 4 tbsp orange marmalade

Instructions

Cake:

  • Preheat your oven to 180 degrees Celcius
  • In a heatproof bowl over a medium saucepan of boiling water, melt the dark chocolate and butter together. Continue to stir until the mixture is nice and smooth and has no lumps. Set aside.
  • Separate the egg yolks from the egg whites. In a stand mixer fitted with a whisk attachment, whisk your egg yolks, caster sugar and orange zest for a few minutes until smooth and fluffy. Add the orange liquor.
  • Slowly add the melted chocolate mixture to the whipped egg yolk mixture, and mix until smooth and velvety.
  • Gently fold through the almond meal with a spatula.
  • In a separate bowl, beat the egg whites with the extra sugar until stiff peaks are formed. Carefully add the egg whites in 3 batches to the chocolate mixture and fold through with a spatula until just combined.
  • Grease and flour a 20cm round cake pan. Pour the cake mixture into the pan and bake in your preheated oven for about 30 minutes.
  • When your cake is cooked, remove it from the oven and leave it in the pan to cool while you make your meringue topping.

Meringue:

  • In a medium-sized saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
  • As you are waiting for the sugar to come to a boil you can start whipping your egg whites. In a stand mixer fitted with a whisk attachment add the egg whites and orange essence and whisk until foamy and the whites are almost able to hold soft peaks.
  • Once the syrup is boiling, using a candy thermometer, bring the temperature up to 116°C and as soon as it reaches temperature, remove the pan from the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites with the whisk on high speed. Try to not pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl.
  • Once you have added all the syrup, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
  • Dollop into the meringue the orange marmalade and swirl it into the meringue mixture, but don’t fully incorporate it.
  • Dollop the meringue onto the cake, making a whispy pattern with your spoon.
  • Place it back into the oven for 5-10 minutes to brown up slightly.
  • Remove from the oven and allow the cake to cool in the pan for about 30mins. Then, remove it from the tin and let it cook completely for about 6-7hours.

Notes

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Disclaimer - Nutritional information is provided as a guide only

Nutrition

Calories: 373kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 30mg | Potassium: 49mg | Fiber: 3g | Sugar: 31g | Vitamin A: 400IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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