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IDA316
Chocolate cake with almonds
This chocolate cake with almonds is made without flour, accidentally discovered by the Italians. Can we make more of such mistakes?
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Line the bottom of the spring form with baking paper and grease the edge.
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Split the eggs and put the proteins in a fat-free bowl.
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Mix the egg yolks with the rum and sugar to a foamy mass.
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Roast the almonds for 3 minutes in a frying pan without oil or butter. Let them cool on a plate.
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Break the chocolate over the bowl of the food processor into pieces. Add the almonds and finely grind.
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Meanwhile, melt the butter in a saucepan and pour it while the food processor is on.
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Stir the nut-chocolate mixture through the egg yolk mixture with a whisk.
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Beat the egg whites with the rest of the sugar and salt until stiff peaks. Gently splash it through the chocolate batter.
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Put the batter in the form. Smooth the top of the cake with a spatula.
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Fry the cake in the middle of the oven for about 40 minutes. The top must still spring back slightly if you push it gently.
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Remove the cake from the oven and let cool for 15 minutes. Remove the shape and let the cake cool down on a grid.
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Sprinkle the torta caprese before serving with icing sugar. Yummy! .
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Nutrition
490Calories
Sodium3% DV80mg
Fat57% DV37g
Protein20% DV10g
Carbs9% DV26g
Fiber16% DV4g
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