Torta Caprese Al Cioccolato-
One of the interesting facts about Italian regional cooking is that there are different names for the same or similar dish as you move from region to region. The recipes may vary slightly, but they are essentially the same. An example of this is the simple Chocolate Torte. The one we look at here is the Neapolitan version of this torte – DARK CHOCOLATE TORTA CAPRESE STYLE or Torta Caprese Al Cioccolato. This torta is representative of the Caprese style version or the type made in the region of Campania.
Campania, the region of Naples, Capri, and Sorrento – is boastful of its history, music, and soul – and with good reason. The people of this region live life out loud with drama and spontaneity at the foot of an active volcano. Life to the people of Campania is best lived with abandon and painted with love in the bold colors of its people and spirit.
Their torte or torta is not only dense, but also rich, gooey, moist and – everything you want in a dark dramatic chocolate dessert that is seductive and sexy. This is it! It lacks a lot of flour, and instead, calls for ground almonds as is the way of many Italian cakes. It contains several eggs and may almost appear to be underdone when finished. It is best when it sits a while or is refrigerated and then presented several hours later or allowed to sit overnight. Then the slices are firm.
This DARK CHOCOLATE TORTA is the dessert you must seek for romantic dinners, Valentine’s Day or a treat for chocolate lovers. This is your dark, handsome paramour or inamorata, waiting to be summoned!
When love calls…beckon forth…
DARK CHOCOLATE TORTA CAPRESE STYLE
Makes: One 9 inch cake
1 ½ sticks butter – cut into pieces
8 oz. Good dark chocolate – I like 60-70% cocoa – broken into pieces
½ c. sugar
¾ c. brown sugar
6 large eggs
1 tsp. Almond Extract
1 c. ground almonds (grind in food processor)
1 Tbsp. Flour
1 ½ Tbsp. Cocoa
Powdered sugar and cocoa for dusting
Grease a 9 inch spring form pan.
Melt butter and chocolate together in a double boiler or in a bowl over boiling water. Mix well & cool down.
In a mixer bowl, beat the eggs, sugar, brown sugar, and almond extract.
Add the chocolate butter mixture, and incorporate well.
Add ground almonds, flour, and cocoa.
Mix together and pour into prepared pan.
Bake in a 350 degree oven until firm in the center – about 40 minutes. Time will depend on how hot your oven is. This is a very moist cake! Do not over cook it!
Remove sides of spring form and let cool.
Sift powdered sugar mixed with cocoa over the top of the cake.
Serve with whipped cream or berries.
Here is another serving idea – cut into squares.
DARK CHOCOLATE TORTA CAPRESE STYLE says love in every language!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography