The Atlanta Journal-Constitution
TORTA CAPRESE
This cake is a classic, and there are versions of flourless chocolate cakes like it throughout Italy. Almonds are a natural Italian substitute for flour, and if almond flour (meal) is used, it’s barely noticeable in the final product. Instead, the cake’s texture is moist and dense. What’s more, it’s very easy to make, and perfect for a quickly made dessert. It’s important to watch the cooking time — don’t overbake. The cake is done when a crust forms and feels slightly firm to the touch. Italians eat it with just a sprinkle of powdered sugar, but you can top it with gelato, whipped cream, fudge or caramel sauce — or all of them.
Heat the oven to 350 degrees. Spray an 8-inch cake pan with baking spray.
Over a double boiler, melt the chocolate and the butter, stirring frequently. Set aside to cool slightly.
In a small mixing bowl, whisk together the egg yolks and sugar until smooth and fluffy. In a separate small mixing bowl, whisk the egg whites until soft peaks form — the meringue should be smooth and wet, and hold a soft peak when the whisk is removed. (You can do this by hand or with a hand-held or standing mixer.)
Add the chocolate and butter mixture to the egg yolks and sugar, then, using a large spoon or rubber spatula, fold in the almond flour a little at a time, turning the bowl with each addition. Stir in the vanilla and the instant coffee (if using). Fold in the egg whites in 4 turns, turning the bowl with each addition, taking care not to deflate the mixture too much.
Pour the batter into the prepared pan, and place on the center rack of the oven. Bake for 30-35 minutes. The cake forms a crust when baked and will remain moist in the center. Do not overbake the cake. It’s best when served at room temperature.
Makes 1 (8-inch) cake.
Per 1-inch serving: 473 calories (percent of calories from fat, 66), 10 grams protein, 30 grams carbohydrates, 20 grams total sugars, 7 grams fiber, 35 grams total fat (17 grams saturated), 124 milligrams cholesterol, 44 milligrams sodium. 8 ounces bittersweet chocolate, finely chopped 8 tablespoons (1 stick) unsalted butter, cut into pieces 4 large eggs, separated
1 1/4 cups powdered sugar
1 cup almond flour
1 teaspoon vanilla extract
1 teaspoon instant coffee (optional)
Truffles are usually made from chocolate and fat-laden heavy cream. These truffles are made of bits of good and good for you nuts, berries and cacao nibs held together with even more dark chocolate. The surprise ingredient is quinoa, a whole grain packed with nutrients, fiber and protein. Quinoa gives our truffles a crispy texture and bumps up the nutritional value even more. 1/2 cup uncooked, unrinsed quinoa
1 cup 72% cocoa bittersweet chocolate chips 1 tablespoon coconut oil
1/2 cup cacao nibs
1/2 cup chopped pecans
1/2 cup lightly sweetened dried cranberries
Line a baking sheet with parchment paper or a nonstick silicone baking sheet. Set aside.
Heat quinoa in a dry saucepan over medium heat until toasted and some of the grains have popped, about 3 minutes. Add bittersweet chocolate chips and coconut oil. Stir until melted and combined. Add cacao nibs, chopped pecans and lightly sweetened cranberries. Stir until well combined. (It’s going to look gritty!) Using a tablespoon, scoop the mixture onto the prepared baking sheet and chill until firm, about 1 hour. Store in the refrigerator up to 5 days.
Makes about 30.
Per truffle: 59 calories (percent of calories from fat, 51), 1 gram protein, 7 grams carbohydrates, 4 grams total sugars, 1 gram fiber, 3 grams total fat (1 gram saturated), no cholesterol, trace sodium.