torta caprese

tortacapresenoelWhether you are hosting dessert for your New Year’s Eve bash, can’t get enough of really rich dessert over the holidays, or just really love chocolate and all things luscious, this recipe is a home run.  E’ry time.

bakingtortacapresebakedtortacapreseWhile I cannot take you to Capri, let’s take your mouth there, with this nut-free version of the illustrious dark chocolate almond torte.  Hemp seeds are the perfect substitute for almonds in this recipe, as they have the appropriate creaminess and mild nuttiness almonds would provide.  This cake is ridiculously good… and surprisingly high in nutrients, such as protein, fiber, healthy fats, and antioxidants.

tortacapresesliceSounds like breakfast to me!

torta caprese

Serves 10-12
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Allergy Egg, Milk
Dietary Corn Free, Gluten Free, Nut Free, Soy Free, Vegetarian
Meal type Breakfast, Dessert
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 2 cups hemp or pumpkin seeds
  • 1 1/2 cup sugar or xylitol
  • 1 cup butter, dairy-free butter substitute, or coconut oil (softened)
  • 1 1/4 cup dark chocolate (unsweetened)
  • 7 eggs (divided into 7 yolks and 5 whites)

Directions

Step 1 Preheat oven to 400 degrees Fahrenheit.  Spread hemp seeds on a baking sheet, and cook for about 4 minutes, until lightly roasted.  Remove, and reduce heat to 325 degrees Fahrenheit.
Step 2 Grind seeds in food processor.  Add sugar and butter.  Mix well.  Add in the yolks, one at a time, mixing well.
Step 3 In large mixer, beat egg whites on medium speed until just stiffened (i.e. peaks form).
Step 4 Melt chocolate in double-boiler (or metal bowl on top of slightly boiling water).  In large bowl, combine the mixture from the food processor with chocolate.  Mix well.  Slowly fold in the stiffened egg whites.
Step 5 Pour the mixture into a buttered* and floured** cake pan and bake for 40-45 minutes, or until the middle of the cake is firm to touch.
Step 6 Serve warm, or store in an air-tight container for up to 5 days in the refrigerator.

 

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