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Nutrition Facts
Serving Size 130 g
(Approx. 10 Servings)
Amount Per Serving
Calories 570 Calories From Fat 400
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 19 g 95%
Trans Fat 1.0 g
Cholesterol 140 mg 47%
Sodium 200 mg 8%
Total Carbohydrate 41 g 14%
Dietary Fiber 5 g 20%
Sugars 31 g
Protein 12 g
Vitamin A 15% • Iron 15%
Vitamin C 0% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Torta Caprese

Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 cup(s) salted butter
8 Oz bitter-sweet chocolate, 70% cacao
1 cup(s) sugar
10 Oz almond flour, (just short of 3 cups)
1/2 Tsp almond extract
5 large eggs, separated
4 Oz Taste Elevated Boozy Cran-Cherry Chutney
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Instructions

1
Preheat oven to 350ºF. Spray a 9 inch springform pan with spray oil and line bottom and sides with parchment paper. Spray paper on inside with a few bursts of oil. Set aside.
2
In a microwaveable bowl or saucepan, gently melt butter and chocolate together until fully melted.
3
Add sugar, almond flour and almond extract. Stir well and set aside to cool.
4
In a separate, clean bowl, add egg whites and beat to stiff peaks with an electric mixer.
5
Add egg yolks to chocolate mixture and stir well.
6
Gently fold in beaten egg whites then carefully pour into prepared pan. Bake until cake rises and crust looks slightly dry, about 50 minutes. Do not overcook.
7
Allow to cool and drizzle with boozy cran-cherry chutney.
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