Torta Caprese

This is a decadent, rich cake that will satisfy any chocolate lover. Ground almonds are used in place of flour, making it a great option for those on gluten free diets. Torta caprese is a very traditional Italian cake named for the island of Capri from which it originates. Although its actual true origins are unknown, the cake was first created by the hospitality industry of the island of Capri, and it was created primarily for tourists to the island. Sine it is very rich, a small slice is all you need, so one cake will feed 8 to 10 people.

Traditionally, I’ve usually seen this cake simply topped with a dusting of powdered sugar or cocoa, but I decided to add a dollop of sweetened whip cream and toasted almonds to my Torta Caprese the last time I made it.

Buon Appetito!
Deborah Mele 2012

Torta Caprese

Yield: Serves 8

Prep Time: 10 mins

Cook Time: 50 mins

Ingredients:

200g (7 Ounces) Dark Chocolate
4 Large Eggs, Separated
250g (1 1/4 Cups) Granulated Sugar
1 Teaspoon Vanilla Extract
250g (1 1/4 Cups) Ground Almonds
200g (7 Ounces) Butter, Melted & Cooled
Topping:
Powdered Sugar
or Cocoa Powder
or Sweetened Whip Cream & Lightly Toasted Almond Slices

Directions:

Preheat oven to 350 Degrees F. and lightly grease a 9 inch spring form pan.
In a food processor, process the chocolate until fine.
Beat the egg yolks with the sugar and vanilla extract until pale and thick.
Fold the chocolate, butter and almonds into the egg yolk mixture.
Use a clean bowl to beat the egg whites until they form soft peaks, then fold these into the chocolate almond mixture.
Pour the batter into your prepared pan, and bake for about 50 minutes or until set.
Cool 20 minutes, then remove from the tin.
Allow to cool to room temperature, then dust the top with powdered sugar or cocoa.



 

13 Responses to “Torta Caprese”

  1. 1
    Jen — November 18, 2012 @ 4:49 pm

    I have quite a bit of almond meal. I use it in place of flour in a lot of recipes and just want to make sure that it is to finely ground for this. How finely ground are the almonds in this?

    Thank You

    [Reply]

    Deborah Reply:

    Very finely ground.

    [Reply]

    Jen Reply:

    Thank You! I can’t wait to make this, I love every recipe I make of yours!!

    [Reply]

  2. 2
    Mike — November 19, 2012 @ 1:54 pm

    Deborah,
    Can I substitute an equal amount of dark cocoa powder for the ground dark chocolate?

    [Reply]

    Deborah Reply:

    Mike, the texture will not be the same.

    [Reply]

    Mike Reply:

    So I’ll need to find a block of dark chocolate for baking? How fine do you grind it down?

    [Reply]

    Deborah Reply:

    Any good quality chocolate will work. You just need a regular boz grater.

  3. 3
    nina francis — November 24, 2012 @ 11:50 am

    The recipe says to grind the chocolate in a food processor, but you’re saying to use a box grater, so which is the best procedure?

    [Reply]

    Deborah Reply:

    Either works fine!

    [Reply]

  4. 4
    Rosetta from Elmwood Park — November 26, 2012 @ 4:31 pm

    Made it this past weekend and it was a great hit! Your cake looks higher than mine did…did you use a 8 inch pan or 9 inch pan?? What a delicious recipe Deborah! Since I eat gluten free when it comes to desserts this one is a keeper!!

    [Reply]

  5. 5
    Theresa Shipsey — November 26, 2012 @ 10:54 pm

    Thanks for the gluten free aspect of this recipe. My sister can’t eat any of our old pasta and cake favorites we grew up with so I am always on the lookout for something for her. Our local health food store sells Almond flour which is just finely ground almonds so this will be an easy recipe. Thanks again.

    [Reply]

  6. 6
    Robert — November 30, 2012 @ 7:57 am

    Thank you for this recipe. It is so much quicker and easier to put together than a standard cake and I baked it last night as a welcome to friends who have arrived in from South Africa this morning. I figured after a longhaul flight they might enjoy something sweet after lunch. This fit the bill perfectly.

    [Reply]

  7. 7
    Annabelle — May 1, 2014 @ 11:38 pm

    This is absolutely delicious. The first time I made it, I baked it for 50 minutes. It came out dry and crumbly, but the flavor was rich, chocolatey and delicious. Next time, I will bake it for 10 minutes less and see.

    [Reply]

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