You’ve got to try this gluten-free and refined sugar-free Torta Caprese, a traditional Italian chocolate cake, originating from and named after the Island of Capri. This decadent, gooey chocolate cake is the stuff of dessert dreams!
Since meeting Damiano (who is Italian) I’ve (Emma) experienced some extremely delicious food, don’t even get me started on the Carbonara… BUT we’re not talking about pasta today. He made me a Torta Caprese for my Birthday, he did half regular icing sugar and half refined sugar-free. And it was so good we thought we’d try to make it with all no refined sugar.
And guess what… it was just as good (well… Carla and I thought so anyway!).
Also, look how cute Chino is… licking the air.
Damiano is also the one who inspired both me and Carla to eat gluten every now and then (how can we not when he makes the best Carbonara ever!). This helped us realise just how much Diet Culture sucks… and that you don’t actually have to be on a diet, crazy right. And you can eat and enjoy ‘bad foods’ like Pizza and Pasta… say whatttt!? And maybe labelling food isn’t that healthy after all. We say it all with sarcasm but all of this really did control our lives for so long.
If you want to hear more on this check out some of these podcast episodes.
Ok, back to the gluten-free and refined sugar-free Torta Caprese. This recipe is inspired by Chef Gino DaCampo. Damiano and I had a massive phase of watching his cooking show. It was fun, I learnt more about Italy, he got inspired to cook… I got to eat. Thanks for the recipe and making us laugh Gino!
Carla made this recipe and she said it was super easy to whip up. We served it with fresh berries and coconut ice cream.
If you make it, let us know! Share a pic with us, we’d love to see it!
Emma (and Carla too of course)
STUFF YOU NEED
For the cake
- 100 g butter
- 200 g sugar free dark chocolate at least 70% cocoa solids
- 4 eggs separated
- 160 g erythritol icing sugar plus extra for dusting
- 1 1/2 cups almond meal
- Preheat the oven to 180ºC or 350ºF and line and grease a 23 cm shallow, loose bottomed cake tin.
- In a large heatproof bowl over a pot of simmering water, melt the butter and chocolate together.
- Seperate the eggs into 2 large bowls (one with yolks, one with whites).
- Add the icing sugar to the bowl with the egg yolks. Whisk until smooth and pale in colour.
- In the other bowl, whisk the egg whites until peaks form. We used a hand held electric mixer.
- Now, pour the melted chocolate into the yolk mixture and stir well.
- Then add the almond meal, stir again.
- One spoon at a time, gently fold in the egg whites to the chocolate mix. Slowly and carefully.
- Transfer the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
- Allow to cool, dust with a little extra icing sugar and serve.