How to Make an Italian Chocolate Cake (That Just so Happens to Be Flourless)
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- čas přidán 11. 07. 2024
- Test cook Keith Dresser shares the secret to perfect Torta Caprese.
Get the recipe for Torta Caprese: cooks.io/3aY0Mbf
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I live in Naples, near Capri, and this is practically the exact same recipe we Italians use. Great job my friends 👌👍💯 it looks great 😎
Would you say that most Italians grind the almonds themselves!? My great-grandparents are from Apice Italy and I’ve noticed a “do it the hard way” mentality in my family. 😆😁😝
From maine famile is from capri
Naples near Capri is not Italy? Sorry just curious. You say practically same recipe that Italians use as if you are Italian?
6 oz chocolate
+12 tbsp butter
Melt together in microwave
1 tsp vanilla extract in chocolate mixture
Whip 4 egg whites add
1/2 cup sugar
4 egg yolks
1/2 cup sugar
2 cups almond flour
2 tbsp cocoa powder
1/2 tsp table salt
9” springform pan
325 oven for 50 minutes
Garnish with powdered sugar when chilled.
Thank you!
Super
Thanks, same amount of butter to choc, 170 grammes.
Thank you! You are a very generous person.⭐
Thanks, and God bless as going to make this cake today.
I saw this video about 6 weeks ago and decided to try it. Best cake ever! So good and easy to make, I made it again 2 weeks ago
Julia’s “mmmm’s” are iconic ☺️
I made this for my wife for mother's day. Just a tip, my older mixer took closer to ten minutes to whip the whites. Thanks for the great recipe!
Thank you so much for sharing wonderful recipe,
I baked the cake today, it is great. Thanks for the recipe❤️
I made this and it was easy and delicious! Thanks for the great recipe.
Lovely recipe. Very easy to make. Had all ingredients at hand but less chocolate. Didn't use as much sugar (around 30g less) and didn't use vanilla extract. Came out perfect. Was ready around 45 minute mark for me.
Well done pastry chef application wonderful explanation from the host 👏
BRAVO for both of you
Totally agree great chef 👨🍳
Excellent demonstration.
I have made one of these before and everyone who tried it, loved it! I would definitely recommend making it.
Great Chef 👌. Explain the recipe and every step very well. Thank you!!
Fabulous def on my to bake list for next family birthday
- 6 oz 60% chocolate chopped
- 12 tbsp unsalted butter
- 1 tsp vanilla extract
Separate 4 eggs.
- 1/2 cup granulated sugar w/ whites
- 1/2 cup granulated sugar w/ yolks
- 2 cups almond meal
- 2 tbsp Dutch processed cocoa
- 1/2 tsp table salt
I made this a few weeks ago and it's fantastic!
I like a pretty simple recipe. I think I try it.
You are my hero. I was taught to put a touch of salt in all my cooking by my grandfather who was an amazing cook. It makes such a difference for the better but a lot of people don’t understand that.
Most people who bake do.
Lovely cake!😁👍
Kevin and chocolate! Life is good!
I just made this cake for my sister in law who is gluten free. Absolutely delicious ! Will definitely make it again. Served it with some gelato
I love the segments with Julia and Keith. Julia is such a cutie.
Keith Dresser has the best hair in show business.
Salt&pepper beard too ☺️
Nice!
Yum!
Amazing! My dream cake 🍰 love it with an espresso and whipped cream… can we do hazelnuts or walnut instead of almond meal?
Oh no…now I have to make this 😃 it’s easy and delicious. Except I have no mixer so arm power it is 💪🏻
I know what I’m making for Valentines Day!
We simply mustn't talk about how hot Keith is. Cake Daddy indeed.
No thanks
Maybe it’s cuz I’m from LA, where there’s so much narcissism, but I seem to always subconsciously be surprised whenever an attractive person isn’t ALSO a narc. Keith is so genuinely nice, that I feel like I’m experiencing cognitive dissonance…lol.
He must be Midwestern by upbringing or something (or Canadian?). 😆 Definitely not of LA origin. Then he’d turn out like Adam Levine. 🤮
WOOF-YUM!
agreed!
@@moose8846 No one asked you.
He seems like a very gentle & generous lover. 😍
I could imagine modifying this recipe just slightly to make a perfect keto cake recipe 😋
Which sugar replacement and how much would you use for the 1/2 cup sugar?
@@wam0357 There's a bunch of different sugar replacers that measure the same as sugar, ones that use stevia, monkfruit, etc. The only difference would probably be the reaction they would have when combining them with your mixture. That would take some testing to get a similar result to the one in the video.
Same
I am so going to make this. Can't eat gluten and love chocolate cake!
Can you use an alternative to Almond meal, I have a food sensitivity to Almonds. What would you recommend?
Reine de Saba from Julia Child.
Chocolate Almond cake from Paul Hollywood's How to bake.
Paul Hollywood just makes a chocolate ganache to pour on top. So good!
OOOKAY! This is flourless chocolate cake on steroids! I made it to as a test run before making it and taking to a holiday party next week... It's a WINNER! It's lite, it chocolatey, it's decadent. There is a lot of elements to it but you can throw it together quite quickly if you're organized..
Thank josh I read your descripción
Excellent advice presented with the Torta Caprese. I’ll have to try it. I haven’t watched. Your show In
awhile, what happened to Richard Kimball?
I think you're talking about the bow tie guy he has started his own show called Milk Street
Christopher Kimball left a few years ago. Has his own show called Milk Street. Wasn't Richard Kimball The Fugitive?
Could you use other nut meals or flours?
I made this today..it's cooling...haven't tasted it yet...
Are there any regional variations for this recipe or is it all the same across Italy?
Making this today, but I decided against buying the almond flour or meal. I just ground whole almonds in my food processor, but since I don’t want it to turn into almond butter, I’m stopping at what seems to be “almond meal” consistency. Is it all right that there are teeny tiny pieces of almonds that crunch when I taste-test? Or should I keep grinding the almonds!? I wish that was discussed in the video. .... Anyway, I LOVE all the sweet comments about Keith. 😁👍🏼
Does anyone have any ideas on how to implement Strega in this recipe? Just replacing the vanilla extract seems like it wouldn't be enough, but I'd be worried about the batter being too wet if I just added more (other recipes that use it have 2-3tbs versus the 1tsp vanilla here)
Hi, I know you said almond meal or flour doesn’t make a difference in taste. What about texture? Would the flour make it more / leas dense because it’s so fine? Thanks! Can’t wait to make it.
Torta caprese
6 oz 170g bittersweet 60% chocolate +12 tbsp 168g butter Melt together in microwave, 1 tsp vanilla extract in chocolate mixture. Whip 4 egg whites add 1/2 cup 100g sugar stiff. 4 egg yolks 1/2 cup sugar-whip till light fluffy add chocolate mixture, add 2 cups 195g 7 oz almond flour, 2 tbsp 10-11g cocoa powder 1/2 tsp salt, fold in whites. 9” springform pan 325 oven for 50 minutes remove outside form after 20min. cool 2 hrs, Garnish with powdered sugar when chilled.
I want this daddy baker
Can ground toasted Walnuts be used in place of almond meal or almond flour?
I would like to hace the recipe
My aunt used to drive a Toyota Caprese.
Four tips for making this:
1. NEVER just dump sugar on top of egg yolks. It CAN "burn" the egg yolks and cause them to become grainy. Always add sugar as you whip the yolks.
2. If you spray the bottom of your pan, then add a disc of parchment paper, then spray again, it will never stick to the pan and will always slide right off, saving you the risk of damaging your cake.
3. (Humorous observation) Whipping egg whites separately from the yolks is something that has been known for hundreds of years. I'm pretty sure that America's Test Kitchen didn't "discover this".
4. If you add an 1/8th tsp of cream of tarter to your egg whites when you whip them they will whip more quickly and retain their loft better. This will in no way change the flavor but makes the batter easier to fold without losing so much of the "rise".
Not scraping the bowls (re chocolate) drives me nuts! Why measure anything then?
I looked at many recipes and this one is one of those “we actually know why it’s good” kind of recipe and we don’t need to overdo it. None of that fudge junk !
America's Test Kitchen provides a lot of food science to explain how and why their food is so good. It's one more reason why they are the best cooking show ever.
Can anyone please post the actual recipe? I can't view it without signing up for an account on their website. Thank you ! 🎉😍
🤷🏻♀️ I just watched the video like 10 times and followed his verbal instructions.
Does anyone else really enjoy the science lessons?
LOVE the science lesson! 🤩
My favorite color is ham
Can we use sugar substitute like Monk Fruit for this recipe
So talented and handsome 🤭
How do you think this would be using hazelnut flour?
I wonder if I can use monkfruit for a sugar substitute?🤔
Just give it a try and see
@@Katy32344 - Monkfruit substitutes really well for sugar in Cappucino with Frangelico! ;-D
Lol watch this at 0.25 x speed at 9:43. cracking up.
Mo sugar on top 😳 Mama mia porque!
What is bitter sweet chocolate? All I see in stores is unsweetened and semi sweet chocolate. please explain.
I even memorized the recipe but it came out looking like how the batter went in- stiff points, etc. and the texture is very mealy. Gak what did i do wrong?
15 mins or 50 mins baking time?
50 mins
@@CarrieH827
Thank you!
Pro tip: cheat the recipe by adding half a cup of cake flour. It makes a fluffier cake, without affecting the overall taste.
Why bitter sweet chocolate?
looks like a dry version of the Swedish kladdkaka
This cake is gluten-free!
if it were my father he would get the best cake ..........
Keith is just as delicious as that cake.
Couldn't you use baking powder or even baking soda as a leavener?
no, the eggs being whipped is your leavening or "rise" effect. I guess you could experiment by adding some, but IMO you should still follow the technique of seperating the eggs, whipping them, and then folding the eggs in.
@@wam0357
Yes, Ty. I meant in addition to the eggs.
@@sandrah7512
I just think it would give a little more lift and volume. Jmo.
@@sandrah7512
And there it is...thank you so much for the info.
Is this "Vegan Free?
*aLmond
al monde
You say 2 cups of almond flour and then you turn around and say about 7 ounces which is it?
Just a by-stander here, but could those ounces be WEIGHT, not volume? Perhaps 2 cups volume of almond flour works out to about 7 ounces by weight?
two cups might be 7 ounces when spooned into the measuring cup. because flour can weigh differently whether it's spooned, sifted, or scooped, always go by weight.
I try to get recipe and it’s hidden ,I don’t want to give you my email or pay for recipe , I’ll never look you you tube again
CORRECTION: In the video he says 2 cups of almond meal/flour, but then says 7 oz.
Two cups is 16 oz. Made this recipe and it came out fabulous!
Didn't keep used to talk about products and like the best-selling cooler and stuff like that or is that someone else
Ummm, WHAT?
@@jjsmith3302 ya along time ago on the show he used to review products
Who gets the most thirst comments Dan or Keith?
I made Nutella Flourless Chocolate Cake loads of times, every time it would collapse after removing from the tin - like it would look like two tires sitting on top of each other lol. It uses the same method, ground almonds, don’t know why...
nutella in America has palm oil in it which may affect whether it can hold a structure
@@JeremyForTheWin thanks for the tip!
I love these guys, but the cake seemed like a dryer brownie. This is one recipe that didn’t get hit out of the stadium. I think I duplicated everything but maybe not.
Showing the crumbs on the toothpick?! U showed nothing!!
I saw crumbs on the pick
K e i t h
Yes!
what sort of psychopath measures butter in tablespoons? Do us all a favour and use Metric/Imperial measurements. SHEEESH.
We all follow the guide on the butter package