6 oz Semisweet chocolate
12 tb Unsalted butter (1 1/2
- sticks)
2/3 c Sugar; divided
8 lg Eggs; separated
1 1/3 c Walnut pieces; (5 1/2 oz)
1/3 c All-purpose flour
Confectioners' sugar to
- finish
Preheat oven to 350 F/175 C, setting rack at middle level.
Butter a 10" round cake pan, 2 inches deep, and cut a
piece of parchment or waxed paper to fit the bottom.
Cut the chocolate finely and place in a small bowl over
hot water to melt, stirring occasionally. Remove the bowl
from the pan and cool slightly.
In a large mixer, beat the butter with half the sugar
until soft and light. Beat in the chocolate, then the
yolks, one at a time, scraping bowl and beaters often.
Continue beating until the mixture is smooth and light.
Place the walnuts in the bowl of a food processor and
grind them finely, pulsing the machine on and off at one
second intervals. Be careful that the walnuts do not
become pasty. Stir the walnuts into the batter.
In a clean dry bowl, beat the egg whites until they hold a
very soft peak and beat in the remaining sugar in a slow
stream. Beat the whites until they hold a soft glossy
peak. Stir 1/4 of the whites into the batter, then fold in
the rest with a rubber spatula, so that no streaks remain.
Pour the batter into the prepared pan and smooth the top.
Bake the Torta Caprese about 40 minutes, until the center
is firm when pressed with a fingertip.
Cool the cake in the pan for 10 minutes. The cake may sink
slightly, though this does not affect its texture. Trim
off any loose crust and invert the cake on a rack, remove
the pan and allow to cool completely. Dust cake with
confectioners' sugar and slide onto a platter.
