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Dr. Coy's Torta Caprese

A delicious rich, moist, gluten-free chocolate cake that is halfway between a truffle and a mousse!  It took us months to perfect this recipe. You can't even eat the cake as soon as it comes out of the oven, but it is really worth the wait. Once you've made this one you won't go back to any other chocolate cake...

The addition of Amaretto is optional but it is the secret ingredient that makes this cake taste like a rich truffle. Don't be alarmed if your cake looks raw and wobbly when removing from the oven, it will set overnight into the most beautiful chocolate cake you've ever tasted :)

Diconstructed Torta Caprese

Ingredients:
200g Dr. Coy's Nutritional Chocolate or 70% Chocolate
200g almond flour or finely ground almonds
120g Dr. Coy's Stevia Erylite + extra 10g
60g cocoa powder
180g unsalted butter
8 whole eggs (at room temp) (6 separated)
30ml Amaretto (optional)
1 vanilla pod, split

Method
Preheat the oven to 150°C (300°F or gas mark 2).  Line a 9” springform with parchment.

Melt the chocolate & butter in a heatproof bowl over a pot of simmering water (don't let the bottom of the bowl touch the water). Stir until nearly melted, take off the hot water, stir until completely melted, and leave to cool a little.

In a large bowl, beat the 2 whole eggs, 6 egg yolks and the 140g Stevia Erylite until pale and thick. Add the ground almonds, cocoa & vanilla and fold them gently into the chocolate mixture until combined. Finally, add the melted chocolate mixture and Amaretto and fold in gently until combined.

In another large bowl, beat the egg whites until frothy. Add the salt and beat until soft peaks are formed. Then add the 10g Stevia Erylite and beat until stiff peaks are formed. Fold it in gently into the chocolate mixture until combined - try to stir as little as possible. Pour into the prepared tin and bake in the preheated oven for 30 minutes. The cake should be cooked on top but still quite wobbly. Let it cool completely, then cover with clingfilm and refrigerate overnight. Undo the springform and transfer to a serving plate. Dust with extra cocoa powder.

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