Almond-Chocolate Cake

17 Reviews
100% would make this recipe again

This cake is also called "Torta Caprese", i.e. "Capri Cake" because it's one of the island's best specialties.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 30 min Standing : 1 h Cooking Dish : 11 in (27 cm) diameter
330 calories/serving

Ingredients

??? butter, unsalted ???
??? unsweetened (dark) chocolate, in small pieces ???
??? coffee (liquid), strong or expresso, lukewarm ???
??? sugar ???
??? eggs size large ???
??? almonds, skin on, ground ???
??? baking powder ???
??? icing/confectioners' sugar ???

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Butter a springform cake pan, then put the pan on a baking sheet.
  2. Melt the butter and chocolate in the upper part of a bain-marie. When the mixture is melted, stir in the coffee. Set aside.
  3. Meanwhile, in a large bowl, cream the sugar with the eggs using a mixer, about 5 min until the mixture is light and creamy. Fold in the ground almonds and the baking powder using a spatula.
  4. Incorporate the chocolate mixture into the almond preparation, then transfer the mixture to the prepared pan. Put the pan (on the baking sheet) in the middle of the oven. Bake for about 30-40 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool down .
  5. When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar then serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

330

Fat

24 g

37 %

Saturated 10.1 g
+ Trans 0.6 g

53 %

Cholesterol

90 mg

Sodium

60 mg

3 %

Carbohydrate

24 g

8 %

Fibre

3 g

10 %

Sugars

21 g

Net Carbs

21 g

Protein

7 g

Vitamin A

11 %

Vitamin C

0 %

Calcium

8 %

Iron

12 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin E
Good source of  :
Magnesium, Manganese
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Niacin, Omega-6, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives ½
Fats 4 ½
Other Foods 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

17 Reviews (17 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.