Torta Caprese

Name: Torta Caprese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italy
Ingredients: 200 g of dark chocolate (70% cacao); 180 g of butter (softened); 200 g of almond flour; 180 g of granulated sugar; 4 eggs (at room temperature); 1 pinch of salt; 20 g of powdered sugar

No reviews yet

This Italian torta caprese recipe delivers an iconic dessert from the island of Capri, famous for its fudgy center and thin, crackled crust. Naturally flourless, this cake pairs the intensity of dark chocolate with the sweetness of almond flour. Serve it at room temperature at the end of a festive meal.

Total time: 1 h
Prep: 25 min
Cook: 35 min
Rest: 1 h
Difficulty: Easy
Per person: €0.16

By the CookinBreak team

Ingredients 7

slices

Estimated cost €1.30

For finishing

2 ¾ tbsp powdered sugar

Equipment

Electric mixerto whip the whites and lighten the yolks
Double boileror a suitable saucepan to melt the chocolate
Round cake pan22 cm diameter with removable bottom
Flexible spatulato gently fold in the egg whites

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F in conventional (static) mode. Generously butter a 22 cm diameter round cake pan and line the bottom with parchment paper.

Chop the dark chocolate into even pieces, then melt it in a double boiler over low heat with the butter, stirring gently until smooth and glossy. Let cool slightly off the heat.
Separate the egg whites from the yolks. In a large bowl, beat the yolks with half of the granulated sugar using an electric mixer until the mixture turns pale and doubles in volume.
Pour the melted dark chocolate and butter mixture into the pale yolks, then mix with a spatula. Next fold in the almond flour, stirring gently to make the batter uniform.
Whip the egg whites with the salt to stiff peaks in a clean bowl. As soon as they start to foam, gradually add the rest of the granulated sugar to firm up the whites.
Fold a third of the whipped egg whites into the chocolate mixture to loosen the batter, then gently add the rest with a spatula, using circular motions from the bottom up.
Pour the batter into the prepared pan and smooth the surface with the spatula.
Bake on the middle rack for at 350 °F. The surface should be dry and crackled while the center stays slightly moist when pressed with a finger.
Let the cake cool completely in its pan before unmolding it onto a serving plate, then dust the surface with a generous veil of powdered sugar.

8 more steps to nail this recipe

Create your free account and see the full recipe, with exact times and timers.

Continue with Google Create my free account

It's free · sign up in 30 seconds · I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Burrata Salad with Tomatoes

10 minEasy

As a main

Shrimp Spaghetti with Garlic and Parsley

25 minEasy

To drink

Summer Pink Rhubarb Spritz

35 minEasy

Nutrition facts

per serving · estimate

584kcal

Protein11 g8%
Carbs36 g25%
Fat44 g68%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a fudgy texture without heaviness, lightly toast your almond flour in a dry skillet for 5 min before folding it in. Also wait until the cake has cooled completely before slicing it, as its texture firms up as it rests.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, cooked, in individually wrapped slices, for up to 3 months.

Storage : How long does it keep?

Keeps 4 to 5 days under a cake dome or in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

Ideal the day before, the flavors and fudgy texture develop as it rests.

Reheating : How do you reheat it?

Oven 5 min at 150°C to warm, or microwave 15 seconds. Also enjoyed at room temperature.

Variations

Replace half of the almond flour with toasted hazelnut flour for a woody flavor.
Add the grated zest of an organic orange to the batter for a Mediterranean citrus note.
Replace the dark chocolate with good-quality white chocolate to make the Torta Caprese bianca variation.

Mistakes to avoid

Baking beyond 35 min, which would irreparably dry out the center of the cake.
Folding the melted chocolate into the yolks while still boiling hot, which could cook the eggs instantly.
Unmolding the cake while still warm, since the lack of gluten makes it fragile until it is cold.

Frequently asked questions

Can I use milk chocolate for this recipe?

Milk chocolate adds too much sugar and less cocoa mass, which throws off the structure of the cake. It is best to use a dark chocolate with 60% to 70% cocoa.

Is this cake suitable for people who are gluten intolerant?

Yes, Torta Caprese is naturally free of wheat flour and uses only almond flour to bind the batter, which makes it perfectly suited to a gluten-free diet.

How can I tell when it is done baking without drying out the cake?

The surface should form a thin, crackled crust, while a knife blade inserted into the center should come out with slight moist traces of chocolate, but no liquid batter.

Why do the egg whites need to be whipped?

Whipped egg whites provide the lightness and volume the batter needs to make up for the absence of baking powder and flour, ensuring an airy, fudgy texture.