torta caprese or flourless chocolate cake
Author: 
 
This is adapted from a recipe ubiquitous in southern Italy, particularly in Capri. It's dense and delicious and perfect for Passover (or any time) and it's a regular at our holiday table.
Ingredients
  • ½ pound butter
  • ½ pound semisweet chocolate
  • 5 eggs, separated
  • 1 cup sugar
  • ¼ cup potato starch
  • ¼ teaspoon salt
  • (1 tablespoon baking powder - omit this for Passover)
  • ¼ teaspoon salt
  • 2½ cups finely chopped walnuts
  • 1 teaspoon vanilla
  • Powdered sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt all but 1 tablespoon of the butter with the chocolate.
  3. Transfer to a large bowl and cool.
  4. Beat the egg yolks until lemon-colored, then gradually add the sugar and beat until combined.
  5. Combine with the cooled chocolate.
  6. Sift the starch, (baking powder if using), and salt together and add to the eggs, stirring until blended.
  7. Stir in the nuts and vanilla.
  8. Use the remaining tablespoon butter to coat the springform pan on the bottom and sides.
  9. Whip the egg whites until peaks form and then fold into the chocolate mixture.
  10. Put in the cake pan and bake 45 minutes.
  11. Cool completely in the pan.
  12. Remove the cake from the pan and sprinkle with powdered sugar.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2017/04/08/spring-holiday-desserts/