These gluten free versions of the Italian Torta Caprese Cake make a great to-to dessert. Dust with icing sugar, or drizzle with ganache and crumble praline over the top. Serve with a dollop of mascarpone for decadent delight. Makes 12.
FOR THE PRALINE
Lightly grease and line a baking tray. Place sugar in a saucepan and stir over medium heat until it starts to melt. Continue stirring until it dissolves and turns pale golden in colour. Watch it carefully as it gets clearer. When it turns golden, stir in roasted almonds and mix to coat them. Carefully pour the mixture onto your prepared baking tray and flatten with a spoon - it will be very hot! Allow to cool, then roughly chop or break. Keeps for a few weeks in an airtight container.
FOR THE GANACHE
Bring cream to a simmer in a small saucepan. Remove from the heat, add chocolate and allow to sit while the chocolate melts. Add zest, and whisk through the cream. Mix until cream and chocolate are combined and the mixture is smooth and glossy - it will thicken as it cools. Store in the fridge for up to 2 weeks, and warm to soften.
TO MAKE THE MUFFINS
Melt butter and chocolate together in a heatproof bowl over a saucepan of simmering water. Stir in half the sugar. Gently whisk the egg yolks to combine, then stir into the chocolate mixture along with the ground almonds, amaretto and orange zest.
Beat egg whites until they begin to stiffen, then slowly add the remaining sugar until combined. Fold into the cooled almond mixture. Allow to rest while you grease 12 Texas muffin tins.
Preheat oven to 180 degrees fan bake. Spoon mixture evenly into the muffin tins and bake for 25 minutes, or until a skewer inserted comes out clean. When muffins are cool, tip onto a tray. Warm slightly to serve with a drizzle of ganache, a sprinkle of praline and a spoonful of mascarpone on the side.
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