Popular in Naples, Italy, this delicate chocolate cake originated from the island of Capri. You have the option to use almond flour in place of ground almonds.
1. 6 oz. Bittersweet chocolate (60%) chopped with a serrated knife
2. 12 T. unsalted butter
3. 1 tsp. vanilla
4. 4 egg whites
5. 4 egg yolk
6. 2 c. almond flour
7. 2 T. Dutch-processed cocoa
8. ½ tsp. salt
Melt chocolate with butter on the stove
Beat egg whites on medium, then high. Add ½ cup sugar slowly, remove from bowl, set aside
In the same bowl, combine ½ c. sugar and egg yolks beat on medium-high for 3-4 minutes
Add chocolate to yolk mix – blend with beater on medium for 15 seconds
Add almond flour, cocoa, salt. Mix 30 seconds and scrape sides
Add 1/3 of the whites, beat 15 seconds on medium
Add chocolate to whites … FOLD in with a spatula (cut in the center, sweep sides) The goal is not to overmix the airy whites
Pour into a 9” sprayed springform, place on rimmed baking sheet
Bake in a 325 degrees oven for 50 minutes on center rack
Toothpick test till done, few moist crumbs = perfect
Cool on wire rack 20 minutes, loosen sides of pan with icing knife, then lift off sides of the pan. Allow to cool for 2 hours.
Sprinkle with powdered sugar
Take an icing knife to lift off bottom.
To cut: place knife in super hot water – towel off water.
Recipe Credit: America's Test Kitchen
Door County Cherry Kringle, Yield 4 Kringles
1 package yeast
1 cup warm milk, 110-115 degrees
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter
1/2 cup shortening
2 eggs, lightly beaten
1 quart Door County Cherries prepared as for a pie or 4 cups cherry pie filling
2 cups powdered sugar
2 to 3 tablespoon milk
1/2 tsp. almond extract
Dissolve yeast in warm milk.
In another bowl, combine flour, sugar, salt. Cut in butter and shortening. Add to yeast mix. Add eggs and beat to form a soft dough but do not knead. Cover and refrigerate for at least 8 hours.
Turn dough onto generously floured surface. Divide into fourths. Roll each portion into a 14 x 11" rectangle. Spread cherry fill down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling. Fold other third over top. Pinch to seal and tuck under. Place 2" apart on greased baking sheet (I used parchment paper). Brush any excess flour off kringle and spritz with water.
Bake 350 for 25 minutes or until golden brown. Remove from pan and onto wire rack to cool completely before icing.
Recipe credit: Taste of Home