Gluten-Free Torta Caprese con Clementina e Basilico
Torta Caprese is a naturally gluten free Italian cake that is simple and perfect for an everyday chocolate cake. It is easy to prepare and perfectly delicious all on its own. As an added plus, it tastes better the next day and holds up well for at least three days. The ultimate make-ahead dessert!
Since I am eating Keto these days, I decided to make this sugar-free with the help of Swerve. You could stop at making the cake and people will praise you! But add the cream and basil clementines – you become a culinary rock star! To keep everything delicious and sugar free, I used a couple versions of Swerve, the Confectioners and Brown.
If you think the addition of basil and pepper to the clementines is odd – trust me on this, it is delicious and unexpected.
Check out more of my recipes made with Swerve to enjoy gluten-free refined sugar-free dishes!
Gluten-Free Torta Caprese con Clementina e Basilico
Ingredients
- Gluten free non-stick cooking spray
- 12 tablespoons unsalted butter
- 1 cup bittersweet chocolate chips
- 4 teaspoons pure vanilla extract , divided
- 4 large eggs , separated
- ½ cup plus 4 tablespoons Swerve Confectioners , plus more for dusting, divided
- ½ cup Swerve Brown
- 2 cups blanched almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant coffee granules or instant espresso , optional
- ¼ teaspoon kosher or fine sea salt
- 2 clementines , peeled and segmented
- 1 tablespoon fresh basil leaves , chopped, plus more leaves for decoration
- 1/8 teaspoon black pepper , optional
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 325 degrees. Spray a 9-inch spring form pan with cooking spray, lie the bottom with a piece of parchment, and spray the parchment. Combine the butter and chocolate chips in a microwave-safe bowl. Heat on high for 90-120 seconds or until the butter is melted and the chocolate mostly melted. Stir until smooth and shiny. Stir in 2 teaspoons vanilla and set aside.
- Using a stand mixer fitted with the whisk attachment, beat the egg whites on low until foamy. Gradually add ½ cup Swerve Confectioners. Turn the mixer to high and beat until stiff peaks form, about 4 minutes. Transfer the egg whites to another bowl.
- Using the same mixing bowl the egg whites were beaten in, combine the yolks and Swerve Brown, beat until thick, about 3 minutes, scaping down the sides of the bowl as needed. Add the chocolate mixture and beat for about 15 seconds or until incorporated. Add the almond flour, cocoa, and salt and beat for about 30 seconds or until incorporated. Add 1/3 of the egg whites and beat on medium speed until no streaks appear.
- Using a spatula, mix by hand, making sure to scrape the sides and bottom of the bowl, until everything is fully incorporated. Add the remaining egg whites and fold in gently until no streaks appear. Transfer the mixture to the prepared pan and bake for 45 minutes or until set around the edges and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then remove from pan, peel off the parchment, and let cool on a wire rack.
- Combine the clementines with 2 tablespoons Swerve Confectioners, the basil, and pepper. Set aside.
- Clean the mixing bowl and beat the cream with 2 tablespoons Swerve Confectioners and 2 teaspoons vanilla.
- To serve, spread the cream on top of the cake and top with the clementines.
Nutrition
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