| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter, plus more for the pan
- 6 ounces white chocolate, chopped
- 5 large eggs, separated
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1 1/2 cups blanched almond flour
- 4 teaspoons lemon zest plus 1/4 cup lemon juice
- Confectioners’ sugar, for dusting
- Whipped cream, for serving, optional
Instructions
- Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
- Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
- Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners’ sugar. Serve with soft whipped cream, if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 414 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 8 g |
| Cholesterol | 137 mg |
| Sodium | 101 mg |
Reviews
Delicious made for a desert for family gathering everyone loved it definitely a keeper .
Very disappointing! Even after baking additional 30 minutes this cake was still soggy in the middle. I will not make this again.
Beautiful cake omg
This is just amazing! Such fresh and light flavor. I love it!
Delicious…made it for Easter 2021 and everyone loved it! Great flavor-easy recipe! Well done Giada
I was so excited to make this Torte. Did everything exactly the way Giada said. After 40 minutes in the oven the sides and the bottom were burning and I stuck a knife in the middle came out clean. However when I cut into it the Torte was undercooked. I had to throw it all out. The reason I’m giving it 2 stars is bc the taste was amazing. Very disappointed
I just baked this cake. Super tasty!! Super moist and I just LOVE the lemony flavor. Thank you Giada!!
This was soooo delicious!!! At first I thought ew white chocolate and lemon gross, but no, it is so so good! It’s moist and the lemon flavor is just perfect! I added some toasted almonds around the edges on top, amazing!! I love Giada, her recipes are the best!
There is something wrong with the ratio of liquid to the flour. Baked for 25 min longer than in the directions and still came out under done.
This recipe is a soggy disaster. Does Giardia actually test her recipes? I doubt she does. Compared to other torte Caprese recipes this has a far higher wet to dry ingredient ratio (12 fluid ounces of fat [butter and white chocolate], 5 eggs, and .25 cup of lemon juice) to 1.5 cups almond flour. Traditional recipes have significantly less liquid (by about 1/3) to a similar amount of almond flour. If I could I’d give this zero stars.