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Caprese chocolata e mandorla torta Recipe

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This recipe for Caprese chocolata e mandorla torta, by , is from Palmieri Family-Tree Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Barone


233 grams (21⁄3 cups) sliced almonds
5 large eggs
2 teaspoons vanilla extract
8 ounces bittersweet chocolate (see note), roughly chopped
199 grams (1 cup) packed dark brown sugar
1 teaspoon kosher salt

PreHeat the oven to 350F with a rack in the middle position.

Spread the almonds in an even layer on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes, stirring once about halfway through. Cool to room temperature.

While the almonds cool, reduce the oven to 300F.

Mist the bottom and sides of 9-inch round cake pan with cooking spray, line the bottom with kitchen parchment, then mist the parchment.
Crack the eggs into a liquid measuring cup and add the vanilla; set aside.

In a food processor, process 185 grams (2 cups) of the almonds until finely ground, 20 to 30 seconds.
Add the chocolate and pulse until the chocolate is finely ground, 10 to 15 pulses.
Add the sugar and salt, then process until well combined, about 30 seconds, scraping the bowl as needed.
With the machine running, gradually pour in the egg mixture.
Continue processing until the batter is smooth and homogenous, about another 15 to 20 seconds.
Remove the blade and scrape the bowl.

Pour the batter into the prepared pan, then sprinkle evenly with the remaining 48 grams (1⁄3 cup) almonds.

Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.

Let cool in the pan on a wire rack for 30 minutes.
Run a knife around the sides of the cake, then invert onto a rack.
Peel off the parchment and reinvert the cake onto a platter.
Serve warm or at room temperature.




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