Flourless Chocolate Cake - Torta Caprese
The perfect flourless chocolate cake. It is super easy to make and a real crowd-pleaser!
Servings: 18 serves
Calories: 193kcal
Ingredients
- 200 g dark chocolate I use 90% cacao
- 170 g butter I use salted butter
- 125 g sweetener I use Sukrin 1:1
- 100 g brown sweetener I use Sukrin Gold
- 6 large eggs
- 2 pinches salt flakes
- 2 tablespoons unsweetened cocoa powder, or unsweetened cacao (20g)
- 1 tablespoon baking powder
- 150 g almond meal toasted, see notes
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃. Line a 20 cm springform pan.
- Melt the chocolate and butter in the microwave 90 sec/high temp. Stir to combine and melt chocolate thoroughly
- Whisk in the sweeteners and eggs until well combined.
- Fold in the remaining ingredients. Pour into the prepared pan.
- Bake for 40-50 minutes or until a skewer comes out clean. The cake will still have a slight fudge centre. Cool in the pan. Dust with cacao before serving.
THERMAL METHOD
- Preheat oven to 160℃. Line a 20 cm springform pan.
- Add the chocolate to the mixer; chop 5 sec/speed 9. Add the butter; melt 2 min/90°C/speed 1/
- Add the sweeteners and eggs; mix 30 sec/speed 4.
- Add the remaining ingredients; mix 40 sec/speed 4. Pour into the prepared pan.
- Bake for 40-50 minutes or until a skewer comes out clean. The cake will still have a slight fudge centre. Cool in the pan. Dust with cacao before serving.
Notes
INGREDIENTS
To toast the almond meal; pour into a large wide, clean and dry skillet. Place it over medium-high heat and toast stirring occasionally until the meal has turned a delicious golden colour. Once the level of colour is achieved remove it from the heat and pour out of the pan so it doesn't burn from the residual heat.
I use salted butter as the salt helps to bring out the flavour of the chocolate. If you only have unsalted you can add the salt in to your taste.
I use Sukrin granular white sweetener and Sukrin Gold. Any sweeteners of choice can be used but I recommend the combination of both white and brown to give the best baked texture.
A tablespoon of instant coffee grounds can be added when melting the chocolate and butter. For me this adds a delicious flavour and aroma to the cake.
To make this cake paleo use dairy-free chocolate and your favourite dairy-free spread or coconut oil.
Nutrition
Serving: 1serve | Calories: 193kcal | Carbohydrates: 7g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 103mg | Potassium: 120mg | Fiber: 2g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 2mg | Net Carbs: 5g