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. I use a dark, semi-sweet chocolate for this cake.
Deborah Mele 2012
- 200g (7 Ounces) Dark Chocolate
- 4 Large Eggs, Separated
- 250g (1 1/4 Cups) Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 250g Ground Almonds
- 200g (7 Ounces) Butter, Melted & Cooled
- Powdered Sugar
- or Cocoa Powder
- or Sweetened Whip Cream & Lightly Toasted Almond Slices
- 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.