Torta caprese is Capri’s flourless chocolate-almond cake, prized for its thin crust and rich, tender center.
Whipped egg whites lighten the naturally dense chocolate and almond batter without turning the cake spongy.
Fold gently and remove the cake while the center is still slightly moist to preserve its characteristic texture.
Serving Suggestions
Serve in small wedges with espresso, lightly whipped cream, or fresh berries.
Recipe Notes
The cake improves after a few hours of rest and can be baked one day before serving.
Italian Torta Caprese
A low flourless chocolate-almond cake from Capri with a delicate cracked crust and dense, moist center.
Ingredients
Equipment
Method
Prepare:
- Heat the oven to 350 F (175 C). Butter a 9-inch springform pan and line the base with parchment. Grind almonds finely without turning them into paste.
Make the Batter:
- Melt chocolate and butter together over barely simmering water, then cool for 5 minutes. Beat egg yolks with half the sugar until pale. Mix in chocolate, almonds, cocoa, and vanilla.
- In a clean bowl, beat egg whites with salt to soft peaks. Add remaining sugar gradually and beat to glossy medium peaks. Fold one-third into the chocolate mixture, then gently fold in the rest.
Bake and Cool:
- Spread batter in the pan and bake for 35 to 40 minutes, until the top is cracked and the center is set but still moist.
- Cool in the pan for 20 minutes, remove the ring, and cool completely for at least 40 minutes. Dust lightly with powdered sugar.
Nutrition
Notes
- Do not overbake; a slightly moist center is characteristic and firms as the cake cools.
- Keep covered at room temperature for two days or refrigerate for four days; return to room temperature before serving.
