I don't claim to be an expert cook. Or a fancy cook. In fact, I never used to really enjoy cooking. So this is mostly about low fuss, filling and tasty meals, and really just anything I have a go at and decide to share along the way!! My top priority is avoiding additives and preservatives wherever possible closely followed by using whole/less processed/healthier ingredients. But for those who would like conventional options that are quick tasty and cost effective, I would like to share tips on all of these as well!!

Monday, 4 June 2012

Torta Caprese

I just tried the Everyday Cookbook recipe for the Torta Caprese but made it dairy free... Yum!! Even hubby said it was good and he can usually tell if I have made something gluten and dairy free and is a little.... Hesitant!!

Here is the recipe:
250 grams almonds
250 grams dark chocolate broken in pieces(use a Lindt dark chocolate with no milk solids for total dairy free)
210 grams sugar (I lessened it from 250 as in original recipe)
100 grams coconut oil (use a good quality non refined oil - generally found at good health food shops)
1 tablespoon cacao powder (or cocoa)
1 tablespoon of baking powder (make your own Witt the Thermomix)
6 eggs

 Preheat oven to 180c

 Grate chocolate for 10 seconds Speed 8. Set aside

Chop almonds for 6 seconds speed 6 (add a bit longer if chunks of almonds are too big). Add to chocolate

Place eggs, sugar, baking powder, cacao and oil into bowl, mix 20 seconds Speed 7.

Add chocolate and almonds, mix 30 seconds Speed 6.

Pour mixture into 22-24 tin lined with baking paper on bottom (I just put the whole lot in because I wasn't worried about the edges - speed and less washing supersedes neat edges for me!!).

Bake in preheated oven for approximately 1 hour. (I made 4 muffin size cakes as well - they were in the oven for about 30-35 minutes. But don't do both at the same time if you don't want you cake to flop in the middle when you take the cupcakes out!

My cake was a bit fudgey in the middle which I loved but could have cooked a little longer or maybe a tiny bit less oil. Can serve with a dairy free custard (use normal everyday cookbook recipe with rice-almond milk or other dairy free milk) either vanilla or chocolate flavor, or some strawberries!

1 comment:

  1. Yay Thanks for posting this Kristy, I was wondering if anyone has made this with coconut oil and here you are. How does it get any better than that? Keep having fun with your Thermie :-) Janine