Best Ever Italian Cake - Torta Caprese - Gluten Free But You Will Never Care - Chocolate Almond Cake скачать в хорошем качестве

Best Ever Italian Cake - Torta Caprese - Gluten Free But You Will Never Care - Chocolate Almond Cake

I saw this recipe in a cookbook and made a mental note that I must try it. After three years I finally did make it and it was while I was pouring the batter into the cake pan that it dawned on me that there was no flour in the cake. This means it is gluten free! I've been wanting a gluten free item for my farmers market for years. Why didn't I do this cake sooner and when I had my first taste I knew I had a winner. I've been selling this cake ever sense at the farmers market. It's super moist and stays moist and is just as good on it's own as it is with ice cream, whipped cream or fruit. You must tryout this recipe, it is truly amazing. Enjoy, Michael P.S. Don't forget to hit like and subscribe. "Prep is key to making this cake." As Mary Berry says on Bake Off? Preheat oven to 350°. Butter and almond flour the cake tin. In a small bowl blend 1 cup almond flour with a 1 1/2 tablespoons of sugar from the 3/4 cup sugar required for this recipe. Set aside. In another small bowl melt 1/2 cup butter and 4oz of chocolate chips in the microwave for 1 minutes. Add in 1 tablespoon rum and 1 teaspoon vanilla. Set aside. In two medium bowls separate 4 eggs into yolks and whites. To the whites add 1/4 teaspoon salt and 1 1/2 tablespoons of sugar from the 3/4 cup of sugar required for this recipe. Set aside. To the egg yolks add what remains of 3/4 cup sugar and beat until ribbon stage. Add in the melted chocolate and when almost fully combined add in the almond flour. Next beat the egg white, with clean beaters, until stiff. Fold the the two mixtures together until fully combined and then pour into the cake pan. Sprinkle the top with sliced almonds. Bake for 30-35 minutes or until done. Cool before serving.