Torta Caprese Con Le Noci (Italian Chocolate Cake) – a delicious recipe with eggs, chocolate, white sugar, white sugar, butter, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
2
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
3
Beat egg yolks lightly in a separate bowl.
4
Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
5
Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
6
Pour batter into the prepared cake pan.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.
829
kcal
Calories
60
g
Fat
62
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 eggs, separated, 1 (4 ounce) bar dark chocolate, chopped, 1/2 cup white sugar, 2 tablespoons white sugar, and more.
Yes, Torta Caprese Con Le Noci (Italian Chocolate Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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