Torta Caprese
Author: 
Recipe type: desserts
 
Ingredients
  • 6 ounces semi-sweet chocolate chips
  • 1 ½ cup butter (¾ pound)
  • 8 eggs separated
  • ⅔ cup sugar
  • ⅓ cup all-purpose flour
  • 1 ½ cups walnut pieces, ground fine in a food processor
  • 2 cups heavy whipping cream (40 percent fat if available-it holds shape best)
  • ¼ cup sugar
  • 1 tablespoon instant coffee granules
  • 1 cup crushed amaretto macaroon cookies
Instructions
  1. Spray the spring-form pan with pan coating and place a circle of parchment paper on the bottom.
  2. In a large plastic bowl, microwave the chocolate and butter together, stirring at 30-second intervals until all is melted – this should take about two minutes.
  3. Add the egg yolks one at a time, then half the sugar and whisk until combined.
  4. Mix in the flour and nuts.
  5. Whip the egg whites in a mixer on medium speed until frothy.
  6. Sprinkle in remaining sugar and whip to soft peaks (pull the whip out and it should make a curl). Fold the egg white mixture into the chocolate/egg yolk mixture with a rubber spatula until just combined.
  7. Pour into the prepared pan and bake at 325 degrees for 30-40 minute, until the center springs back when touched and the sides pull away from the pan.
  8. Let cool for 10 minutes, then loosen the side with a knife and unmold.
  9. To garnish the now-room temperature torte, whip the cream with the sugar and coffee granules until thick enough to easily hold its shape as you pile it on top.
  10. Sprinkle the crushed cookies on the cream.
Recipe by Pizza Today at https://pizzatoday.com/recipes/torta-caprese