Torta Caprese, a divine Italian dessert that’s as rich in history as it is in flavor. Originating from the sun-kissed shores of Capri, this flourless chocolate cake boasts a dense, fudgy texture and a decadent taste that will transport you to the blissful Mediterranean coast with every bite.
History of Torta Caprese
Legend has it that Torta Caprese was created by accident in the 1920s when a baker on the island of Capri forgot to add flour to a chocolate cake recipe. Despite the mishap, the result was a revelation – a velvety confection that captivated the palates of locals and visitors alike. Since then, Torta Caprese has become a beloved staple of Italian cuisine, celebrated for its simplicity and unparalleled indulgence.
Ingredients
- dark/bittersweet chocolate
- unsalted butter
- granulated sugar
- eggs
- ground almonds (almond flour)
- salt
- powdered sugar, for dusting
Here are five tips for making this recipe:
- Use high-quality dark chocolate for the best flavor and texture.
- Make sure to beat the egg whites until stiff peaks form to ensure a light and airy cake.
- Ground almonds add moisture and nuttiness to the cake, so be sure not to skip this ingredient.
- Allow the cake to cool completely before slicing to prevent it from crumbling.
- For a special touch, garnish the cake with fresh berries or a drizzle of chocolate sauce before serving.
Equipment you may need to make this recipe:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Sifter or Fine-Mesh Strainer
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Spring-form pan
Torta Caprese
Ingredients
- 175 g bittersweet chocolate
- 170 g unsalted butter
- 4 eggs separated
- 200 g sugar separated
- 1 orange zested
- 190 g almond flour
- 2 tbsp cocoa powder
- ½ tsp salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (162°C). Butter and flour a 9 inch springform pan and set it aside.
- Melt the butter and chocolate using a microwave or a double boiler. Set it aside.
- In a large bowl beat the eggs whites until foamy. Add in 100g of sugar. Beat until stiff peaks form. Transfer to another bowl and set aside.
- Beat the egg yolks, 100g of sugar and orange zest until light and fluffy.
- Add the chocolate mixture a little bit at a time and mix until just combined.
- Add the almond flour, cocoa powder and salt. Mix quickly until just combined.
- Gently fold in the egg whites, trying not to over mix.
- Pour or scoop the batter into the prepared springform pan. Spread it evening using a spatula.
- Bake for 45-50 minutes.
- Once completely cooled, take it out of the pan and dust the top with powdered sugar.
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