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Рецепт Torta Caprese (Chocolate Almond Cake)

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  1. Preheat the oven to 350 degrees. Line a 9-inch springform cake pan with foil.
  2. In a bowl with an electric mixer cream the butter with all but 1/4 c. of the sugar and beat till light and fluffy. Add in the egg yolks, one at a time, and beat the mix till combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt.
  3. In a bowl with an electric mixer beat the egg whites till they are foamy. Add in the remaining sugar, a little at a time, and beat the whites till they form soft peaks. Stir 1/4 of the whites into the batter and mix in the remaining whites gently but thoroughly.
  4. Pour the batter into the prepared pan and bake for 40 min, or possibly till puffed and still slightly loose in the center. Transfer to a rack to cold completely.
  5. To unmold, release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar.
  6. Suggested Wine: Limoncello
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