The Inside Story from Italian Wine Merchants

Torta Caprese, IWM’s Favorite Flourless Chocolate Cake

Posted on | December 17, 2014 | Written by IWM Staff | No Comments

1357_MEDIUM-300x272This lavish desert, which comes from IWM’s own kitchen, is nothing short of sinful.  The way the chocolate coats your tongue and lingers just long enough makes this dish the best end, or start, to any meal; the only way this dish can possibly be improved is by adding a taste of Ca’ dei Mandorli Brachetto d’Acqui.  The combination of strawberries and chocolate with a slight fizz is heavenly.

Here is the simple recipe for this decadent flourless chocolate cake!

Torta Caprese

9 oz. dark chocolate, chopped into small pieces
1 c. butter
2 tbs. cocoa powder
1 c. granulated sugar
6 eggs, room temperature

1.  Preheat an oven to 310°F and line the bottom of a 9-inch spring-form pan with parchment paper.

2.  Slowly melt the chocolate and butter over a double boiler.  In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, and sugar until combined. Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture.  Pour the mixture into the spring-form pan.  Make sure the mixture is level and smooth on top.

3.  Bake for 50-60 minutes.

4. Let cool and remove from spring-form. Serve to your favorite people. Expect praise and adoration interspersed among the happy sighs.


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