So this was my birthday cake. And, as usual, I made it myself. Not that I had to, but I wanted to. An excuse for baking? Yes, please, I am digging in it. This year, I felt like something super chocolaty and I thought first of making a Sacher Torte. You don’t know what a Sacher Torte is? A popular movie director once said of someone not knowing about Sacher Torte “oh well, let’s go on like this, let’s continue martyrizing ourselves”. I did not want to martyrize myself, so I went for the Italian equivalent of Sacher Torte, Torta Caprese, originally from the Island of Capri, just outside of Naples.
What is special about Torta Caprese is that there is no flour in it. And the amazing moistness of the cake is all due to a happy combination of almonds, dark chocolate, eggs, sugar and butter…. mmmmmm… let’s see how I did mine.
You need: 300 g dark chocolate, 300 g peeled almonds, 6 eggs, 150 g caster sugar, 3 table-spoon powdered sugar, 2 tea-spoon vanilla extract, 2 table-spoon cocoa powder, 180 g butter, 1/2 tea-spoon baking powder, a pinch of salt. More powdered sugar to garnish.
How To: Pre-heat the oven to 180 degrees (Celsius) and grease a baking pan. Grind the almonds very finely in a food processor. Put aside. Grind the chocolate and add to the ground almonds. Add the cocoa powder and the baking powder and combine. In a separate bowl, mix the egg yolks with the caster sugar. Add the melted butter, cooled off, and the vanilla extract. Combine the egg yolks mixture with the chocolate/almond mixture. In a separate bowl whip the egg whites with a pinch of salt and the powdered sugar until fluffy and firm. Incorporate gently to the rest of the batter and mix with a table-spoon (with a bottom up movement). Pour the mixture into the greased baking pan and bake for 40-45 minutes (until the cake looks firm). Let cool off well before serving, sprinkled with abundant powdered sugar.
CONSIDERATIONS: Did I like it? What do you think… holy yum yes! This was possibly the most chocolaty and gooey chocolate cake I have ever had and I am very happy of how tall it came out, even without the addition of flour and with only a pinch of baking powder. Almost impossible not to have too much, but today is my birthday right? What was your favorite birthday cake ever?