Torta Caprese with Lemon Mascarpone

As promised, I'm finally posting the dessert recipe from our gourmet group gathering that my husband and I hosted this summer! I know, it took me long enough, but I needed a reason to recreate it to get some good photos and having friends over for dessert after dinner out was the perfect occasion.

The recipe is from Rozanne Gold who writes for a food magazine called Real Food which I find at my local grocery store.  I bought the Summer 2012 issue when I was looking for recipes for our party.  Ms. Gold gives credit for her adaptation to Arthur Schwartz' cookbook "Naples at Table: Cooking in Campania".

This is a dense, dark chocolate cake made with almond flour that I made myself in a food processor with blanched almonds (which means it's gluten free!). Ms. Gold's added touch is a hint of espresso and almond extract to boost the chocolate flavor. The crowning glory is a dollop of lemony, whipped mascarpone cheese for a delightful contrast of flavors and textures.

Torta Caprese with Lemon Mascarpone 

Adapted from Roseanne Gold for Real Food magazine

Printable Recipe

Serves 10-12

2 sticks (16 tablespoons) unsalted butter
8 ounces bittersweet chocolate
12 ounces blanched almonds
6 extra-large eggs, separated
1 tablespoon espresso powder
¼ teaspoon almond extract
1 cup sugar

6 tablespoons confectioners’ sugar
12-14 ounces mascarpone*
1 very large lemon

*Note:  We doubled the mascarpone recipe for 10 people

Preheat oven to 325 degrees. Place rack in bottom third of the oven. Using 1 tablespoon butter, butter bottom and sides of a 10-inch removable bottom cake pan. Line the bottom with a round of parchment paper and butter the paper.

Melt the remaining butter and chocolate in a heavy saucepan over low heat until melted and smooth, stirring often.

Process the almonds in two batches, each with 2 tablespoons sugar, until very fine and powdery. Transfer to a large bowl. Stir in espresso powder. Set aside.

Beat yolks until light and thick, about 3 minutes. Add ½ cup sugar and beat 2 minutes longer. Add the melted chocolate and the almond extract to the yolks. Stir well. Stir in the ground almonds until thoroughly mixed. Beat egg whites with a pinch of salt and ¼ cup remaining sugar until very stiff. Add beaten whites to the batter in 2 batches until incorporated. Pour batter into prepared pan.

Bake on a rack placed in the bottom third of the oven for 1 to 1-1/4 hours or until the cake is just firm. Cool and invert. Remove paper. Dust with 2 tablespoons confectioners sugar pushed through a sieve.

Lemon mascarpone: Beat mascarpone with 6 tablespoons confectioners sugar. Grate the lemon zest and add to mascarpone with 1 to 2 teaspoons lemon juice and a large pinch of salt. Refrigerate until about 1 hour before serving. Whip gently with a large fork and serve a large dollop with each slice of cake. (If the lemon mascarpone is too thick, you can add a teaspoon or so of milk or light cream and whip again.)