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December 22, 2018
Last weekend we had a party, here at Sabor a Pasion, for all of our past guests from our Chefs on Tour trips. It was a fun time to reminisce some great times on the Amalfi Coast and see some old friends. Everyone had the chance to have wood-fired pizza from the new pizza oven Simon recently finished building. I also made a Four Cheese White Lasagna with Italian Sausage, Mushrooms & Spinach and Torta Caprese.
If you've been to Sorrento, Capri or anywhere along the Amalfi Coast, you've probably had this flourless chocolate cake. It was actually created on the island of Capri and is a regional favorite. Long before anyone ever heard of eating gluten free, a chef in Capri created this cake by accident. He was in a hurry to make a special dessert for some important customers and forgot to put flour in the cake. His guests loved the results and asked for the recipe. You can say it was a fortunate accident as the rich chocolate cake, sans flour, became a favorite and is loved by many.
We learned how to make it from Ester Grosso, our cooking class instructor at Cantina Del Vesuvio. Ester grew up on Capri and now lives on a beautiful vineyard located at the base of Mt. Vesuvius. This is her wonderful recipe. It is a rich cake that needs no icing and is typically baked in a single layer. Serve with cream or in the summer, ice cream, or just enjoy its luscious chocolate flavor, on its own. (Click on the photos for more info in the captions.)
Heat a double boiler over simmering water. Add chocolate and butter and stir until melted. Turn off heat. (You can also do this with a large bowl over a pan of simmering water or in the microwave in 15 second intervals.)
Separate the egg whites from the yolks. Place whites in one medium-sized mixing bowl and the yolks in another. Add the sugar to the egg yolks. Beat on high with an electric mixer until mixture is pale and frothy, around 3 minutes. Beat in the melted chocolate mixture, salt and almond flour.
Beat the egg whites on high speed for about 5 minutes or until stiff peaks form. Add about 1/4 of the egg whites into the yolk-chocolate mixture and use a spatula to fold it into the batter. Add the remining egg whites and, this time, use your hands to fold into the batter until fully incorporated. (Ester has taught us that using your hands is really a better technique because you can be gentler with your fingers than a spatula and the mixture comes together more evenly. - See Photo.) Line the bottom of an 8 or 10 inch cake pan with parchment paper and grease with butter or cooking spray. Pour the batter into the prepared pan. Bake at 350° F for 45 minutes.