Kitchen Recipe Collection
Italian Torta Caprese
A naturally gluten-free, dense, fudgy chocolate and almond cake from the island of Capri. Crisp and crackly on the outside, incredibly moist on the inside.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 10
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 10 servings
- blanched almonds (or high-quality almond flour)
- dark chocolate (high quality, chopped)
- unsalted butter
- eggs (separated)
- granulated sugar
- powdered sugar (for dusting)
- splash of rum or Strega (optional)
Equipment
- Springform pan (8-inch)
- Double boiler
- Electric mixer
Instructions
- 1
Prepare Pan
Butter an 8-inch springform pan and line the bottom with parchment paper. Preheat oven to 350°F (175°C).
- 2
Grind Almonds
If using whole blanched almonds, grind them in a food processor until they resemble coarse sand. (Do not over-process into paste).
- 3
Melt Chocolate and Butter
Melt the chopped dark chocolate and butter together over a double boiler. Let it cool slightly.
- 4
Beat Yolks
In a bowl, beat the egg yolks with half of the granulated sugar until pale and thick.
- 5
Combine Base
Stir the melted chocolate/butter mixture into the egg yolks. Fold in the ground almonds (and rum, if using).
- 6
Whip Whites
In a separate, perfectly clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to stiff, glossy peaks.
- 7
Fold Whites
Gently fold the egg whites into the heavy chocolate batter in three batches. Be careful not to deflate the air, as this is the only leavening agent.
- 8
Bake
Pour batter into the pan. Bake for 35-40 minutes. The center should still be slightly soft and moist, not completely baked through like a sponge.
- 9
Cool
Let the cake cool completely in the pan. The center will sink slightly and the top will crack—this is normal and desired.
- 10
Serve
Remove from the pan, dust heavily with powdered sugar, and serve.
Cooking Tips
- The cake relies entirely on the whipped egg whites for lift, so fold them in gently.
- Do not overbake. A toothpick inserted into the center should come out with moist crumbs, not clean. It is meant to be fudgy.
Variations
- Torta Caprese al Limone: A white chocolate version using lemon zest and limoncello instead of dark chocolate.
Chef's Notes & Storage
- Legend says it was invented when a chef forgot to add flour to an almond cake he was making for Al Capone's henchmen.
Nutrition Estimate
350 calories · 7g protein · 25g carbs · 26g fat · 4g fiber per serving
