Lemon Torta Caprese
Lemon Torta Caprese
Category
Dessert
Servings
10
Prep Time
15 minutes
Cook Time
40 minutes
Calories
271
Author:
Giada De Laurentiis
Ingredients
- 1 1/2 sticks (3/4cup unsalted butter)
- 6 ounces white chocolate (chopped)
- 5 eggs (divided)
- 1/4 teaspoon kosher salt
- 2/3 cup sugar
- 1 1/2 cups blanched almond flour
- 1/4 cup lemon juice (from 2 lemons)
- 4 teaspoons lemon zest (from 4 lemons)
Instructions
- This recipe originated on an episode of Giada Entertains. Episode: Baby Shower Brunch.
- Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch.
- Preheat the oven to 350 degrees. Butter the inside of a 9 inch spring form pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the sugar. Using a handheld mixer beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour, lemon juice and lemon zest into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners sugar. Serve with soft whipped cream if desired.
Nutrition
Nutrition
- per serving
- Calories
- 271
Amount/Serving
% Daily Value
- Carbs
- 28 grams
- Protein
- 7 grams
- Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 85 milligrams
- Sodium
- 105 milligrams
- Fiber
- 2 grams
- Sugar
- 24 grams
5 reviews & comments
This is an absolute home run!! Easy to make a very tasty healthy dessert!! My Family requests it for family gatherings! Thank You 🙏
I made this for a birthday brunch. I wanted something light and gluten free. Super easy and delicious. You can taste the white chocolate and lemon but it's not overpowering. I added a little extra lemon juice and a little extra almond flour. It rose quite a bit in the oven and I ended up leaving it in a bit longer. It was a deep golden brown but very moist on the inside. It didn't retain all of the height as it cooled, but still ended up as pictured on this site. The whipped cream is the perfect complement to the cake. The white chocolate and butter didn't blend well when I was melting them. The white chocolate sank to the bottom and was an odd consistency. The butter was liquid and sat on the top. Both were fresh and good quality. I combined them with an electic mixer after they cooled a bit (probably not necessary). Anyway, it was all fine when everything was combined in the end.
Has anyone tried to make this with aquafaba instead of eggs?
I have a question. I made this earlier and accidentally burned it while trying to cook the centre through.? I tried again this evening and lowered the temperature but while the outside is a nice color, the inside is still wet. Did I do something wrong? I followed the recipe exactly.
This is fabulous! I made it last night for fun and was in the mood for something lemon. Decorated with fresh whipped cream, lemon zest and pansy flowers in purple and yellow and delivered to our friends. It was a hit! We will be making this one again and again. Easy recipe and we didn't change a thing. We recommend you try this!