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Torta Caprese – Flourless Chocolate Almond Cake | Keto Recipes


welcome to keto meals and recipes dot com, today I’m going to make a moist and delicious
chocolate flourless almond and
hazelnut cake this cake originates from
the beautiful island of Capri Italy so
let’s get started and make my version of
torta caprese the macronutrient ratio
for this torta caprese is 3.9 to 1 with
6.7 grams of total carbs 3.4 grams of
dietary fiber resulting in 3.3 grams of
net carbs per serving before getting
started I’d like to suggest that you do
the following prep steps first make a
full batch of my chocolate truffle
recipe I highly recommend that you use
this recipe rather than just melting
sugar-free chocolate or keto chocolates
because this recipe will have much
better macro ratios and nutritional
value this is a really easy recipe to
make and I’ll provide a link for my
chocolate truffle recipe in the description below
after completing the chocolate truffle
recipe set that aside and let it cool to
room temperature the second step is to
pre-heat your oven to 180 degrees
Celsius or 350 degrees Fahrenheit
also I would suggest you weigh out and assemble the blanched almonds, and blanched hazelnuts
and the four large eggs.
remember the eggs have to be at room temperature
With regards to nuts I would
like to mention that many recipes only
use blanched almonds but being a recipe
purist I researched and discovered that
in Capri the chef’s often use hazelnuts
or as they’re called elsewhere filbert’s
and since I like both of these nuts my
recipe is going to go as traditional as
I can and use both of them to get the
right texture
I put the nuts into my food processor
and pulse it until the pieces were very
small you don’t want to grind the nuts
as fine as nut flour but you do want
some texture to it this will give you
the best mouthfeel and texture for the
cake as part of your prep line a 15
point 2 centimetre or 6 inch springform
pan with parchment paper both on the
bottom of the pan and on the sides
then take a long sheet of aluminium fold it in half and wrap the aluminum foil on
the exterior of the springform pan this will create a water seal for the pan
Now using two mixing bowls separate the
room-temperature eggs putting the egg
yolks in one bowl and the whites into the other bowl
Because I sometimes
puncture the egg yolks not very often
but sometimes I like to separate my
whites into a small bowl just in case
I accidentally puncture the yolk or get
some shell into the whites and this way
I won’t contaminate the rest of my
whites.
After your chocolate has cooled add one or two yolks at a time and whisk
the yolks into the chocolate before
adding any more eggs repeat until all
the yolks have been added and the
chocolate truffle mixture is nice and
glossy then set the chocolate mixture aside for a moment
now whip the egg
whites until they’re nice and frothy
at this point add the lemon juice or if you
don’t have lemon juice you can
substitute with white vinegar
Continue whipping at high speed until the whites
reach a firm peak stage a good test for
stiffness is to scoop up some of the
whites and inverting your spatula if the
whites stay on the spatula and don’t
slide off you have reached the absolute
perfect stage of stiffness here I have
to apologize to you because I don’t have
the video portion of where I added the
nuts to the chocolate it seems that my
camera battery decided to run out at
this point and unfortunately I didn’t
notice after adding your ground nuts
stir them to combine with the egg
truffle mixture now you’ll need about a
quarter of your whipped egg whites, and
add the egg whites to the chocolate mixture
stir briskly to combine then add
about half of the remaining egg whites
to the chocolate mixture in your bowl
and fold gently to combine scrape the
bottom and the sides to ensure all the
ingredients have been combined gently
pull the rest of the egg whites in order
to combine all the ingredients well
because it’s important to make a water
bath for this cake I nestled my
springform pan into a wide pan I find
that using my pie pan works perfectly
because it has enough room to insert my
springform pan and hold enough water for
the bath, I forgot to mention before
adding the water
your water should be heated up to a
simmer when you’re adding the hot water
to the pie pan pour just enough so that
it reaches about 1/4 of the way up the
side of your springform pan you don’t
need any more pour this batter into your
parchment lined springform pan put the
springform pan back into the water bath
and position this into the middle
position of your oven and set the timer
for 35 to 40 minutes because everybody’s
oven is a little bit different it would
be a good idea to test your cake for
doneness by inserting a toothpick just
off of the center point of your cake if
you notice that the toothpick is not
clean let it bake for five more minutes
then take your pan out of the oven and
remove the springform pan from the water
bath place your springform pan on your
cooling rack and let the cake cool for
exactly 20 minutes before you remove the
side rim of the pan and the parchment
twenty-minute seems to be the ideal time
because the cake is cool enough so that
the cake does not crumble and the cake
is still warm enough so that the
parchment will peel off easily and won’t
stick to the side of the cake as you can
see the method I’ve described results in
a cake that has a nice flat top and is
about 5 centimeters or 2 inches in height
After peeling off the parchment
let the cake cool completely to room temperature
After the cake has cooled on
your counter I like to flip the cake to
remove the bottom of the pan and the
bottom parchment to do so I place a
piece of parchment on top and then using
a flat plate or the bottom of another
springform pan I gently place my hands
on the top and bottom and flip it over
and at this point it’s a good idea to
remove the bottom of the pan and
carefully peel off the bottom parchment
now it’s time to get your decorative
serving plate position the plate very
carefully so that it’s at the center of
your cake when you place it on top and
then flip it one more time
be very careful at this stage because
uneven pressure will crack the cake
which by the way I will demonstrate in
my blooper at the end of the video
before decorating this cake which you
should do just before you’re ready to
serve I let the cake rest in the
refrigerator overnight resting overnight
will bring out all the flavor of the
rich chocolate combined with the nuts
and your cake will also have an amazing
texture that is rich, silky, and it’ll
the cake from crumbling. In Capri the
torta caprese is decorated very simply
they just dust the top with
confectionery sweetener but since I’m
making this first special occasion in
this case Christmas I’m going to top the
cake with fresh raspberries blueberries
and mint leaves I really like the
versatility of this cake because
depending on how you garnish the cake it
can be served at various times of the
year or for various special occasions
when you go to cut your cake in order
for it to slice very cleanly pre chill
your knife in ice-cold water and don’t
forget to wipe the blade between cuts
this is a really satisfying and rich
tasting cake you will need fairly thin
slices but sometimes people like my
son’s like their slices a bit thicker I
hope you enjoyed this recipe I’d really
like to thank you for watching this video
Please subscribe turn on your
notification bell share this recipe with someone
and help my channel grow I’d
really appreciate that
now here’s my blooper I was too hasty
and wanted to finish the video so I was
not very careful when I was flipping the
cake and it cracked actually I also
didn’t allow the cake to get to room
temperature and it was still quite warm
which made it very fragile this is why
it’s really important to make sure the
cake is a room temperature so you see
even though I’ve made this flourless
cake many times and know the drill I
didn’t follow my own advice and I guess
I learned a lesson but even with its
crack I couldn’t let this cake go to waste
And to be a little bit more
festive
I made a snowflake stencil and dusted my
cake with confectionery sweetener and we
all had a bonus tasty piece of dessert I
hope you’ll join me for the next video
the link for the chocolate truffle video
and the printable torta caprese recipe
will be posted in the description below

Randall Smitham

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8 COMMENTS

  1. Susan Lynch Posted on December 4, 2018 at 12:28 am

    This looks amazing!

    Reply
  2. S.E. Fernandez Posted on December 4, 2018 at 2:39 am

    Yummmmmmmmm! Thank you so much for sharing this recipe and for taking the time to create this excellent instructional video! This will be my contribution to our Christmas Eve Family Get Together! Perhaps I should bake two of them and keep one for myself! (wicked grin)

    Reply
  3. Marie Mason Posted on December 4, 2018 at 3:17 am

    WOW! The presentation is gorgeous! You really are the Martha Stewart of the keto world!

    Reply
  4. Stephen Bryan Posted on December 4, 2018 at 7:09 am

    Every time you produce a recipe I am left inspired and a little envious of your skill..thank you x

    Reply
  5. Nani Lu Posted on December 4, 2018 at 7:06 pm

    Wow wow! Beautiful!

    Reply
  6. Samuel Pinches Posted on December 5, 2018 at 2:08 pm

    Please let me know when you have more blooper cakes… will gladly take care of them at no charge 😝 Thanks for the video, looks very similar to "flourless chocolate cake" with the egg whites being combined with the chocolate/almond meal – but I like the idea of adding a few hazelnuts. Might have to try the water bath trick especially!

    Reply
  7. Pocket Posted on December 17, 2018 at 3:27 pm

    Do you think it could be possible to make a keto poppy seed roll? My grandmother used to always make it for the holidays and I feel like it would be possible but I have no idea how to even start with converting the recipe!

    Reply
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