Easy torta Caprese

    1 hour 20 min

    Torta Caprese is a flourless chocolate cake, typical of coastal Capri. It's one of the most popular chocolate cakes all over Italy. It's loaded with almonds, which are locally harvested in Capri's area and has an intense chocolaty flavour. Loved by all, it also happens to be perfect for those on a gluten free diet.

    48 people made this

    Makes: 1 (22cm) cake

    • 200g good quality dark chocolate
    • 5 eggs, at room temperature, separated
    • 1 pinch salt
    • 180g granulated sugar
    • 200g butter, cubed and at room temperature
    • 200g ground almonds
    • 25g cocoa powder
    • 1 teaspoon baking powder
    • icing sugar for dusting

    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Melt the chocolate in the microwave or a double boiler. Set aside.
    2. Preheat oven 170 C / Gas 3. Line one 22cm round springform cake tin with parchment and set aside.
    3. In a bowl, beat together the butter and sugar until fluffy. Beat in the yolks, one at the time, beating well after each addition.
    4. Stir in almonds and gently fold into butter mixture.
    5. Add melted chocolate and stir well.
    6. Beat egg whites to stiff peaks with a pinch of salt.
    7. Combine the cocoa and baking powder, then sift into the cake mixture and fold in gently. Finally, fold in the egg whites. Pour the mixture into the prepared tin and spread evenly.
    8. Bake in the preheated oven for 50 to 55 minutes, or until the cake is set and a skewer inserted into the centre of the cake comes out clean. After 30 minutes, if the top starts getting too dry, cover with aluminium foil and keep baking.
    9. Turn off the oven and leave the cake inside, with the door open, to cool a bit. Then transfer to a cooling rack. Once at room temperature, invert onto a cake plate and gently peel off the parchment. Invert cake onto a second plate. Dust with icing sugar and serve.


    Torta caprese
    Torta caprese

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