Instant Pot® Torta Caprese (Italian Flourless Chocolate-Almond Cake)

Name: Instant Pot® Torta Caprese (Italian Flourless Chocolate-Almond Cake)
Prep time: 10 min
Cook time: 45 min
Total time: 85 min
Ingredients: 4.5 ounces semisweet chocolate (such as Baker's®), chopped; 0.5 cup unsalted butter; 0.5 cup white sugar; 1.375 cups almond flour; 3 large eggs, separated, divided; 1 tablespoon powdered sugar; 1 tablespoon unsweetened cocoa powder

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This Italian cake called "Torta Caprese" comes from the island of Capri. It is a moist, dense, fudge-like chocolate cake served at tea time on the Amalfi Coast. Typically made in the oven, making it in an electric pressure cooker keeps it moist without risk of drying out.

Recipe by Buckwheat Queen

Published on April 17, 2020

2

Prep Time:

10 mins

Cook Time:

45 mins

Additional Time:

30 mins

Total Time:

1 hrs 25 mins

Servings:

10

Yield:

1 cake

Jump to Nutrition Facts

Ingredients

4 ½ ounces semisweet chocolate (such as Baker's®), chopped
½ cup unsalted butter
½ cup white sugar
1 ⅜ cups almond flour
3 large eggs, separated, divided
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa powder

Directions

Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
Dust with powdered sugar and cocoa powder and serve.

Cook's Note:

The aluminum foil will help keep the steam from falling in the cake.

Nutrition Facts (per serving)

309	Calories
23g	Fat
22g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 309
% Daily Value *
Total Fat 23g	30%
Saturated Fat 9g	47%
Cholesterol 80mg	27%
Sodium 87mg	4%
Total Carbohydrate 22g	8%
Dietary Fiber 3g	10%
Total Sugars 18g
Protein 7g
Calcium 12mg	1%
Iron 1mg	6%
Potassium 31mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.