Get ready to transport your taste buds to the sun-drenched coast of Italy with this irresistible Torta Caprese al Limone - a decadent chocolate cake that will make your dessert dreams come true! Imagine a rich, flourless chocolate cake infused with bright, tangy lemon zest, creating a perfect balance of intense chocolate and refreshing citrus that will leave your guests begging for the recipe. This show-stopping dessert is not just a cake, it's a culinary journey that combines the deep, luxurious flavors of dark chocolate with the vibrant essence of fresh lemons.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 200g dark chocolate, chopped
- 150g unsalted butter
- 150g granulated sugar
- 3 large eggs
- 100g almond flour
- 1 lemon, zested and juiced
- Powdered sugar for dusting
Instructions
- Preheat the oven to 170°C (340°F). Grease a 24 cm (9-inch) springform cake pan and line the bottom with parchment paper.
- Create a double boiler by placing a heat-safe bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Chop the dark chocolate into small, uniform pieces. Add the chocolate and butter to the double boiler, stirring gently until completely melted and smooth.
- Remove the chocolate mixture from heat and let it cool slightly for 5-7 minutes.
- In a separate large mixing bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and slightly fluffy, about 3-4 minutes.
- Carefully fold the melted chocolate mixture into the egg mixture, ensuring thorough but gentle incorporation.
- Add the almond flour, lemon zest, and lemon juice to the batter. Fold gently until all ingredients are well combined and no dry spots remain.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes. The cake should have a slightly cracked top and a firm but slightly soft center.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Once cooled, carefully remove from the springform pan and transfer to a serving plate.
- Just before serving, dust generously with powdered sugar using a fine-mesh sieve.
- Slice and serve at room temperature. The cake can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Use high-quality dark chocolate for the most intense flavor - at least 70% cocoa solids works best.
- Make sure your eggs and butter are at room temperature for smoother mixing.
- When melting chocolate, stir gently and consistently to prevent burning.
- Don't overmix the batter - fold ingredients just until combined to maintain the cake's delicate texture.
- Use a springform pan for easy cake removal and a perfect presentation.
- Let the cake cool completely before dusting with powdered sugar to prevent it from absorbing the sugar.
- For an extra lemony kick, you can add a bit more lemon zest than the recipe calls for.
- Serve at room temperature to enjoy the full depth of chocolate and brightness of lemon flavors.
Nutrition Facts
Calories: 449kcal
Carbohydrates: 30g
Protein: 7g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 108mg
