This is the cake of Capri. The cake emerged around the 1920s and 1930s and of all the many legends about how it was discovered, there is one particular one that stands out. One Austrian princess, who was married to the King of Naples, wanted a Sacher cake (a famous Austrian chocolate cake) to remind her of home. The Neapolitan chefs, in their attempt, created a new chocolate cake that used almonds – the torta. Whatever the true story, one truth is that it is really delicious and very simple to make. It is also gluten-free.
Serves 10–12
200g soft unsalted butter, diced, plus extra for greasing
200g dark chocolate (at least 70% cocoa solids)
5 free-range medium eggs, separated
100g unrefined caster sugar
80g muscovado sugar
200g ground almonds
50g almond flakes, chopped
1 tsp almond extract
1 tbsp Amaretto
unrefined icing sugar, for dusting
Preheat the oven to 180°C/350°F/Gas mark 4, and butter a 27cm springform cake tin and line with baking parchment.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, making sure the bowl does not touch the water.
Meanwhile, in a stand mixer or using an electric handheld mixer whisk the egg whites on a fast speed to form stiff peaks – this will take about 5–6 minutes. Keeping a fast speed, slowly add the sugars, 1 tablespoon at a time, until incorporated.
When the chocolate and butter are melted, remove the pan from the heat and use a spatula to mix in the egg yolks, 1 yolk at a time. Mix in the ground almonds, chopped almonds, almond extract and Amaretto. Now gently fold a third of the egg whites into the batter, and then combine another third and then finally the last. Be as light as possible in folding the mix so as not to lose too much air. Carefully pour the mixture into the prepared tin and give it a tap to get rid of any air bubbles. Bake for 35 minutes, until a skin has formed on the surface but it is still gooey in the middle. Remove and allow to cool on a cooling rack before carefully taking the cake out of the tin. Slice and plate up with a generous dusting of icing sugar, Caprese-style.
This week's recipe comes stright from the kitchen of Nina Parker, a renowned London based chef, colinary writer and director of food company, Nina. Drawing inspiration from the Mediterranean and her childhood spent in the South of France, she has worked in some of London's most prestigeous restaurant including; L'Anima, Alain Ducasse at The Dorchester and The Ledbury.
Her new book can be found here https://www.amazon.co.uk/Nina-Capri-Parker/dp/0297870726
https://www.amazon.co.uk/Nina-Capri-Parker/dp/0297870726
