Best 2 Instant Pot Torta Caprese Italian Flourless Chocolate Almond Cake Recipes
**Tantalize your taste buds with Torta Caprese, an exquisite flourless chocolate almond cake originating from the picturesque Isle of Capri, Italy.**
Indulge in this delectable treat characterized by its dense, moist texture, rich chocolate flavor, and a hint of almond. This masterpiece is a symphony of simplicity, relying on the finest ingredients to shine through. Savor the velvety smooth chocolate ganache that adorns the top, a perfect complement to the intense chocolate flavor of the cake. But that's not all; this article offers a treasure trove of variations to suit every palate. From a classic Torta Caprese to gluten-free and vegan adaptations, there's a recipe here for every chocolate aficionado. So, embark on a culinary adventure and discover the magic of Torta Caprese, a testament to the enduring charm of Italian pastry.
INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)
This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.
Provided by Buckwheat Queen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
- Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
- Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
- Dust with powdered sugar and cocoa powder and serve.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 g
INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)
This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.
Provided by Buckwheat Queen
Categories Almond Desserts
Time 1h25m
Yield 10
Number Of Ingredients 7
Steps:
- Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
- Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
- Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
- Dust with powdered sugar and cocoa powder and serve.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 22 g, Cholesterol 80.2 mg, Fat 23.3 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 9.3 g, Sodium 86.5 mg, Sugar 17.8 g
Tips:
- Use a 7-inch springform pan for the best results.
- Make sure to grease and flour the pan thoroughly to prevent the cake from sticking.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before serving.
- Serve the cake with whipped cream, ice cream, or fresh berries.
Conclusion:
The Instant Pot Torta Caprese is a delicious and easy-to-make flourless chocolate almond cake. Its moist, dense texture and rich chocolate flavor make it a perfect dessert for any occasion. Serve it with whipped cream or your favorite ice cream, and enjoy!
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