Torta Capuchina for Passover Gluten & dairy Free.
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INGREDIENTS
For the cake-
6 eggs, separated.
instant coffee
2/3 cup sugar
5.5 oz. Cocoa powder +1 tsp. vegetable oil +1/2 cup water
2 Tbsp. Brandy or Amaretto liquor
1 tsp. instant coffee
For the chocolate cream-
2.8oz. dark chocolate
1.5 unsalted butter
1 tsp. instant coffee
3 eggs, separated
3 Tbsp. sugar
TO MAKE
Whip the egg whites with the sugar only to get an airy whipped cream. set the egg yolks in a separate bowl.
Place the cocoa powder, oil and water in a small saucepan,
Add the liquor, instant coffee, egg yolks, and the chocolate powder mixture, whip the whole mixture together to a glossy batter.
To assemble the cake, transfer the whipped eggs to the chocolate mixture and gently fold in.
Transfer to a baking pan & bake for 35-40 minutes at 350F (180C).
Break the dark chocolate to small pieces & add to a small saucepan, add the instant coffee and oil, melt it on low heat. pour the chocolate mixture into the bowl with egg yolks and whip together to get a smooth cream, let it cool down.
Whip the egg white to get a smooth white cream like the one shown here, then fold in gently to blend the two mixtures, while the baked cake is cooling down.
Add the chocolate cream on top of the cooled cake, enjoy & share to your circle.
As always, with love, from my kitchen to yours
Enjoy 💕
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