Sweet February - Week 1 - Torta Caprese – Italy

It's Sweet February and love is in the air. This month I will be celebrating love with my Sweet February series which will be showcasing mouth-watering sweet treats that will get your hearts racing and stomach fluttering! Some of the ingredients in my delicacies are thought or known to be natural aphrodisiacs! Today is St Valentine's Day and I hope you all have a wonderful day no matter how you choose to spend your time. I have very fun memories of one St Valentine's Day when I was in secondary school in Nigeria. I got a secret valentine who left me chocolates, cards, flowers and poems of Romeo and Juliet by Shakespeare. After 2 weeks of me wondering who my secret valentine was, he revealed himself amidst much ado reading a poem of Romeo and Juliet out loud. It turns out he was a boy named Romeo in my class who was convinced we were meant to be since my name is Juliette. Today I am sharing my recipe for Torta Caprese (Flourless Chocolate Almond Cake) and there is nothing which gets the heart beating and stomach fluttering like lots and lots of chocolate. Enjoy!

Torta Caprese

Preparation time 15 minutes

Cooking time 1 hour minutes

Total time: 1 hour 15 minutes

Ingredients (makes a 10-in/25-cm diameter cake)

3 large eggs

1½ cups brown sugar

1 cup canola or olive oil

1½ cups almonds, finely ground

1½ cup dark chocolate, finely ground

3 teaspoons baking powder

1 teaspoon nutmeg, ground

Method

  • Preheat the oven to 350°F/180°C.

  • Place the eggs and sugar in a bowl and cream using a hand whisk or cake mixer at a high speed for 5 minutes.

  • Continue whisking and slowly pour in the oil.

  • Whisk for 3 more minutes.

  • Mix together the dry ingredients: almonds, dark chocolate, baking powder and nutmeg.

  • Reduce the cake mixer to a low speed and add the dry ingredients.

  • Whisk for 2 more minutes.

  • Grease a round 10-in/25-cm diameter baking tin with oil.

  • Pour the cake mixture in the baking tin and bake for about 60 minutes

Serving suggestions: Serve with home-made vanilla ice cream (I will share this recipe next week)

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