Torta Caprese

INGREDIENTS

CAKE

¾ cup + 1 tbsp Unsalted Butter

1 ¾ cups Hearthy Foods 100% Blanched Almond Flour 

6 oz Bittersweet Chocolate 

4 large Eggs

1 cup Granulated sugar

Pinch Salt

 

GLAZE

2 oz Lo Scuro Zucchero
Mascobado Cioccolato
di Modica Organico

½ cup Powdered Sugar, sifted

¼ cup Black River Pomegranate juice, reduced*

2 tbsp Unsalted butter

 

GARNISH

½ cup Berry FlavoUred
Red Candies, ground

*bring ½ cup pure pomegranate juice to a boil. Reduce to a
simmer until thick and cool.

 

 

 

 

INSTRUCTIONS (serves 6)

 

CAKE 

1. Preheat oven to 325°F. Butter a 10 inch spring form pan.
Line bottom with parchment. 

2. Melt butter. Cool completely. 

3. In a food processor, grind bittersweet chocolate. Add almond flour and combine.

4. Separate eggs and beat the yolks and sugar until thick and pale. Add butter and chocolate then whisk. Mix in almond flour. In a separate bowl beat egg whites with a pinch of salt to form stiff peaks. 

5. Whisk ¼ of the egg whites into the batter, fold the remaining egg whites. Spread onto the prepared pan. 

6. Bake in the middle rack until the cake pulls away from the sides,
50 minutes. Cool cake and run a sharp knife around the edge to loosen. 

GLAZE

1. Melt butter and Modica chocolate in a saucepan over medium heat, stirring occasionally. 

2. Add sifted powdered sugar and reduced
pomegranate juice. Only add enough juice
to achieve desired consistency and cool. 

3. Drizzle glaze over cake. Garnish with
pomegranate kernels and ground candies. 


INGREDIENTS

 

CAKE

¾ cup + 1 tbsp Unsalted Butter

1 ¾ cups Hearthy Foods 100% Blanched Almond Flour 

6 oz Bittersweet Chocolate

4 large Eggs

1 cup Granulated sugar 

Pinch Salt

 

GLAZE

2 oz Lo Scuro Zucchero Mascobado Cioccolato di Modica Organico

½ cup Powdered Sugar, sifted

¼ cup Black River Pomegranate juice, reduced*

2 tbsp unsalted butter

 

GARNISH

½ cup Berry Flavoured
Red Candies, ground

*bring ½ cup pure pomegranate juice to a boil. Reduce to a simmer until thick and cool.

 

INSTRUCTIONS (serves 6)

 

CAKE 

1. Preheat oven to 325°F. Butter a 10 inch spring form pan. Line bottom with parchment. 

2. Melt butter. Cool completely. 

3. In a food processor, grind bittersweet chocolate. Add almond flour and combine.

4. Separate eggs and beat the yolks and sugar until thick and pale. Add butter and chocolate then whisk. Mix in almond flour. In a separate bowl beat egg whites with a pinch of salt to form stiff peaks. 

5. Whisk ¼ of the egg whites into the batter, fold the remaining egg whites. Spread
onto the prepared pan. 

6. Bake in the middle rack until the cake pulls away from the sides, 50 minutes. Cool cake and run a sharp knife around the edge to loosen. 

 

GLAZE

1. Melt butter and Modica chocolate in a saucepan over medium heat, stirring occasionally. 

2. Add sifted powdered sugar and reduced pomegranate juice. Only add enough juice to achieve desired consistency and cool. 

3. Drizzle glaze over cake. Garnish with pomegranate kernels and ground candies.