this is DIVINE. as a former pastry chef, i can tell you i concur with Chef John that you DO NOT need to separate the egg yolks and egg whites and fiddle around with it. i made this tonight and now it's everyone's favorite chocolate cake. i do everything in grams, so if you prefer this - here it is: 170 grams 70 percent chocolate *i used callebaut chocolate callets* , 141 grams butter, 96 grams kirkland almond flour, 150 grams white sugar, 1 tsp almond extract, 1/4 tsp rum extract, 1 tsp espresso powder, 4 large eggs, and 1/2 tsp kosher salt. i dusted the inside of my pan with butter and cocoa so it came out a dream.(with the parchment on the bottom of course* I also HIGHLY recommend making a raspberry coulis to go with it. if you don't have access to fresh raspberries, you can use: 300 grams frozen raspberries, 45 grams *or less* of white sugar, a squeeze of lemon juice. heat it in a pot over low heat on the stove top and smash the raspberries. make sure to sieve the seeds in a fine sieve, and store the coulis in the fridge until you're ready to use. Kudos Chef John - for making superb treats accessible for everyone - and for free! love from Canada
There is something very comforting about the consistently warm, humorous and delightful videos of Chef John. Throughout all the craziness globally with the pandemic, the war, climate change and other turmoil, Chef John's videos are a constant, an anchor, and a respite. They help us to forget the troubles of the world for a small moment, and enjoy the beauty and joy of cooking.
I'm not sure it's good - cocoa powder has fat and sugars and lots of other sticky constituents that may do the opposite of what you try to do. I would use the almonds-flour (thin ground almonds) instead which are not sticky - or revert to some rough corn-flour corn-meal polenta-like thing. I like to use it for almost everything - but it gives a grainy touch and bite to the underside. I like it but...
I just put this cooled cake in the fridge to surprise my (chocolate) lover tonight. Chef John, no one in this world has helped me become a better, more competent cook and baker than you. I don’t know you, but you are a part of my daily life and I love you like a brother. I hope that you and Michelle have a wonderful Valentine’s. Enjoy!🎉
Made this tonight for a dinner party and it was a huge hit! I got a jar of organic pitted dark red Marachino cherries and used those instead of raspberries, and used the juice in the jar to make a thickened cherry sauce. Also used chili flavored dark chocolate bars to melt. All this and whipped cream .... one of the best desserts of my life. Thank you Chef John!
The only time I feel lonely around Valentine's Day is when I watch the annual lots of compliments recipe from Chef John. But then I make it and eat most of it myself and feel better. LOL
Chef John, I must say how much I appreciated you. Sharing your delicious recipes and showing the mistakes and messes along the way. Good sir, you are my favorite chef
I made this yesterday for my partner and I to have for Valentine's Day dessert. It was excellent. I'm not big on changing recipes but I didn't have any chocolate liqueur, so I subbed 2 teaspoons espresso powder and 1 teaspoon vanilla. As for the topping, I covered it with a chocolate miroir glaze. Not exactly cake to try it on but it was impressive, if not perfect. Raspberries and vanilla ice cream and the food coma is complete. Thanks for a great recipe.
as a retired pastry chef, agreeing with you on the element of the chocolate glaze not being appropriate for this particular cake, which is already light yet rich in it's own way. i'm sure it was divine. but sometimes less is more. espresso powder is also a perfect combination with chocolate - excellent choice! you could also try a pure orange extract or rum extract too - which would alter the flavor profile in a subtle way. i'm sure your partner appreciated the love and effort you put in for your special day together - cheers to you both!
My thoughts exactly…he does that on purpose to make us laugh just like he purposely dripped batter on the counter, always selects the wrong utensil or uses a bowl, pot or pan that’s too small.
This weekend I made this 'Torta Caprese' a keto version with monk fruit sweetner, and boy oh boy, I have to tell you, it's already half gone in one day. The recipe couldn't have satisfied a chocoholic any better. So easy to make too. Thanks Chef John!
I couldn't stand listening to him! Had to turn off the volume and just play the video in the end. Recipe looks amazing though, and I'm definitely going to try it 😂😂
You inspire, Chef John. That looks amazing. Aside from being age appropriate and available (and kind and decent), now that I am single, I would like whomever I finally decide to date to be able to cook and bake. Or at least one or the other. What a gift to be able to share with your sweetheart. Blessings.
Since some people really want flourless to be flour-free, do you think cocoa powder would have been a good choice instead of the flour when prepping the pan? This looks delicious-can’t wait to try it!!
Thank you, Chef John, for a "sensible" version of Torta Caprese. For years, I've been using another version of this recipe. I won't say it was from America's Test Kitchen and I seriously love those guys. I won't! But, whatever version it was, they INSISTED that it was CRITICAL to beat the yolks and the whites separately. They even had a "scientific video" about why that was so incredibly important. I have never user that method, in sponge cakes or any other egg-leavened concoction. I adapted their method to my philosophy and it was alway great: beat the whole eggs with the sugar, for a LONG time, then fold in the rest. I've been doing that for 40+ years and I will never stop! Am I a bad person?
Chef John, you're so funny! I was laughing at your jokes not jokes haha I can totally relate to fixing those details 😅 you're so amazing how you take it. thank you for sharing this amazing video and recipe!
Chef, you had me at chocolate! I just need to to find almond flour. I think I’ll make this for my birthday. Hubby and my son can deal with it. And you’re lucky you got to go into the Blue Grotto. It was too choppy when we were there.
Chef John! Making this this afternoon. The beating of the eggs took at least 20 minutes and started it while the chocolate and butter were melting. Prep time here in my kitchen was about double the written directions. Am sure we will love it like all your recipes but heads-up to those who take the time directions to heart.
@@janetgerney2094 Well I didn't make it immediately. I waited until this morning and just now took it out of the oven. It looks just like Chef John's. It smells wonderful. The batter tasted great. Now I have to wait until it cools. Planning to have it for desert tonight.
This looks delicious 😋. I’ve never made a torte. I think I’m gonna give this a try tonight! Ohhh I like your lunatic ways by the way 😆 Every nice in a while I get into lunatic mode myself, not too often but on occasion.
Haha I baked a very similar chocolate cake just a few hours ago, but I used cake flour with baking powder instead of the almonds and whipped my egg whites separately with sugar :) Perfect spongey consistency so my testing for valentines day was a great success, might also give your version a try tho!
You can dust it with cocoa powder but I would sprinkle it on the pan in a light layer while passing it through a fine sieve because cocoa powder is so lumpy.
never tried the cooling rack powdered sugar trick--my italian mom used to place a paper doily on top of her chocolate cakes before sifting over powdered sugar. i'll keep the cooling rack trick in my hip pocket for whenever i run out of doilies.
The torte looks absolutely gorgeous! But I, of course, would serve it with sweetened whipped cream. I remember having a delightful rhubarb and raspberry cake with unsweetened cream, and the cream was such a disappointment.
