Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Torta Caprese

Serves 4 to 6 Dessert vegetarian, Desserts

Torta Caprese

Torta Caprese is a rich chocolate and almond cake originating from the island of Capri. It's a staple in Italian homes, where it's made with simple, quality ingredients like dark chocolate and almond flour, creating a dense and moist texture.

The cake is known for its intense chocolate flavor, balanced with the nuttiness of almonds and a subtle hint of salt. It's a no-fuss dessert that embodies the straightforward approach of Italian home cooking, where the focus is on taste rather than presentation.

Ingredients

  • 200 gdark chocolate
  • 200 galmond flour
  • 200 ggranulated sugar
  • 5eggs
  • 150 gunsalted butter
  • 1 pinchsalt

Method

  1. Preheat your oven to 180°C (350°F) and prepare a 23 cm (9-inch) round cake pan by greasing it with a bit of butter and lining the bottom with parchment paper. This will prevent the cake from sticking and ensure an even bake.
  2. Break 200 g of dark chocolate into small pieces and melt it gently over a double boiler or in a heatproof bowl set over a pot of simmering water. Stir occasionally until smooth, then remove from heat and allow it to cool slightly.
  3. In a large mixing bowl, cream together 150 g of unsalted butter and 200 g of granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which will take a few minutes. This step incorporates air, giving the cake a tender texture.
  4. Separate 5 eggs, placing the yolks in one bowl and the whites in another. Add the yolks to the butter and sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated.
  5. Fold in the melted chocolate gently using a spatula, followed by 200 g of almond flour and a pinch of salt. Mix until just combined, taking care not to overmix, as this could deflate the batter.
  6. In a clean bowl, whisk the egg whites until they form stiff peaks. This means when you lift the whisk, the peaks should stand up straight without drooping. Gently fold the egg whites into the chocolate mixture in three additions, being careful to maintain as much air as possible.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs, about 35-40 minutes.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The cake should have a slightly cracked top and a dense, moist interior. Serve at room temperature, allowing the flavors to fully develop.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine