Test cook Keith Dresser shares the secret to perfect Torta Caprese.
Get the recipe for Torta Caprese:
Buy our winning serrated knife:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
40 Comments
Leave a Reply
You must be logged in to post a comment.
– 6 oz 60% chocolate chopped
– 12 tbsp unsalted butter
– 1 tsp vanilla extract
Separate 4 eggs.
– 1/2 cup granulated sugar w/ whites
– 1/2 cup granulated sugar w/ yolks
– 2 cups almond meal
– 2 tbsp Dutch processed cocoa
– 1/2 tsp table salt
I love these guys, but the cake seemed like a dryer brownie. This is one recipe that didn’t get hit out of the stadium. I think I duplicated everything but maybe not.
Can ground toasted Walnuts be used in place of almond meal or almond flour?
OOOKAY! This is flourless chocolate cake on steroids! I made it to as a test run before making it and taking to a holiday party next week… It's a WINNER! It's lite, it chocolatey, it's decadent. There is a lot of elements to it but you can throw it together quite quickly if you're organized..
I try to get recipe and it’s hidden ,I don’t want to give you my email or pay for recipe , I’ll never look you you tube again
Lovely cake!😁👍
Reine de Saba from Julia Child.
Chocolate Almond cake from Paul Hollywood's How to bake.
Paul Hollywood just makes a chocolate ganache to pour on top. So good!
Can we use sugar substitute like Monk Fruit for this recipe
CORRECTION: In the video he says 2 cups of almond meal/flour, but then says 7 oz.
Two cups is 16 oz. Made this recipe and it came out fabulous!
Does anyone have any ideas on how to implement Strega in this recipe? Just replacing the vanilla extract seems like it wouldn't be enough, but I'd be worried about the batter being too wet if I just added more (other recipes that use it have 2-3tbs versus the 1tsp vanilla here)
How do you think this would be using hazelnut flour?
I know what I’m making for Valentines Day!
Keith is just as delicious as that cake.
My favorite color is ham
what sort of psychopath measures butter in tablespoons? Do us all a favour and use Metric/Imperial measurements. SHEEESH.
I want this daddy baker
Lol watch this at 0.25 x speed at 9:43. cracking up.
Well done pastry chef application wonderful explanation from the host 👏
BRAVO for both of you
Are there any regional variations for this recipe or is it all the same across Italy?
6 oz chocolate
+12 tbsp butter
Melt together in microwave
1 tsp vanilla extract in chocolate mixture
Whip 4 egg whites add
1/2 cup sugar
4 egg yolks
1/2 cup sugar
2 cups almond flour
2 tbsp cocoa powder
1/2 tsp table salt
9” springform pan
325 oven for 50 minutes
Garnish with powdered sugar when chilled.
I looked at many recipes and this one is one of those “we actually know why it’s good” kind of recipe and we don’t need to overdo it. None of that fudge junk !
Who gets the most thirst comments Dan or Keith?
Thank you for this. Keith is awesome.
You say 2 cups of almond flour and then you turn around and say about 7 ounces which is it?
I baked the cake today, it is great. Thanks for the recipe❤️
I made this today..it's cooling…haven't tasted it yet…
I made this and it was easy and delicious! Thanks for the great recipe.
Is this "Vegan Free?
So talented and handsome 🤭
Can you use an alternative to Almond meal, I have a food sensitivity to Almonds. What would you recommend?
You are my hero. I was taught to put a touch of salt in all my cooking by my grandfather who was an amazing cook. It makes such a difference for the better but a lot of people don’t understand that.
I made this for my wife for mother's day. Just a tip, my older mixer took closer to ten minutes to whip the whites. Thanks for the great recipe!
Making this today, but I decided against buying the almond flour or meal. I just ground whole almonds in my food processor, but since I don’t want it to turn into almond butter, I’m stopping at what seems to be “almond meal” consistency. Is it all right that there are teeny tiny pieces of almonds that crunch when I taste-test? Or should I keep grinding the almonds!? I wish that was discussed in the video. …. Anyway, I LOVE all the sweet comments about Keith. 😁👍🏼
This cake is gluten-free!
I love the segments with Julia and Keith. Julia is such a cutie.
He seems like a very gentle & generous lover. 😍
I made this a few weeks ago and it's fantastic!
Can anyone please post the actual recipe? I can't view it without signing up for an account on their website. Thank you ! 🎉😍
Hi, I know you said almond meal or flour doesn’t make a difference in taste. What about texture? Would the flour make it more / leas dense because it’s so fine? Thanks! Can’t wait to make it.
Four tips for making this:
1. NEVER just dump sugar on top of egg yolks. It CAN "burn" the egg yolks and cause them to become grainy. Always add sugar as you whip the yolks.
2. If you spray the bottom of your pan, then add a disc of parchment paper, then spray again, it will never stick to the pan and will always slide right off, saving you the risk of damaging your cake.
3. (Humorous observation) Whipping egg whites separately from the yolks is something that has been known for hundreds of years. I'm pretty sure that America's Test Kitchen didn't "discover this".
4. If you add an 1/8th tsp of cream of tarter to your egg whites when you whip them they will whip more quickly and retain their loft better. This will in no way change the flavor but makes the batter easier to fold without losing so much of the "rise".