Torta Caprese
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Origin
Region: Campania (Island of Capri)
Historical Context: Accidendally created around 1920 by chef Carmine Di Fiore on Capri. He forgot to add the flour to an almond cake recipe he was baking for visiting tourists, creating a dense, modern gluten-free classic.
Description
An intensely rich, fudgy chocolate cake made completely without flour. It relies on finely ground blanched almonds for structure, whipped egg whites for loft, and a high concentration of dark chocolate and butter.
Presentation
Served warm or at room temperature, dusted heavily with a thick layer of powdered sugar. A stencil is traditionally placed on top during dusting to leave the word "Capri" or a geometric pattern embossed in cocoa.
Ingredients
200g high-quality dark chocolate (60-70% cocoa), chopped fine
200g blanched almonds, ground into a fine flour
150g unsalted butter, room temperature
150g granulated sugar
5 large eggs (separated into yolks and whites at room temperature)
A pinch of fine sea salt
Powdered sugar for dusting
Step-by-Step Directions
Melt Chocolate: Melt the chopped dark chocolate in a heatproof bowl set over a pot of barely simmering water (bancomaria). Stir until smooth, then set aside to cool slightly.
Cream Butter: In a large bowl, beat the softened butter and 100g of the sugar together with an electric mixer until light and fluffy. Beat in the egg yolks one at a time.
Mix Base: Stir the melted chocolate, ground almond flour, and sea salt directly into the creamed butter and yolk mixture until fully integrated.
Whip Whites: In a separate clean bowl, whip the egg whites with the remaining 50g of sugar until they hold firm, glossy peaks.
Fold Gently: Carefully fold the whipped egg whites into the dense chocolate-almond paste in three separate additions using a rubber spatula, turning the mixture over gently to preserve the air bubbles.
Bake: Pour the batter into a greased and lined 9-inch round springform pan. Bake at 170°C (340°F) for 35–40 minutes. The center should remain slightly damp and fudgy. Let cool completely before removing from the pan.
Optional Variations
Torta Caprese al Limone: A beautiful summer white-chocolate alternative using ground almonds, white chocolate, and a heavy infusion of fresh Amalfi lemon juice and candied lemon peel.
Cooking Tips
Do not overbake this cake. Like an American brownie, a torta caprese is meant to be dense, moist, and gooey in the center. If a toothpick inserted into the center comes out completely clean, it has dried out.
Nutrition Facts
Calories: 420 kcal
Carbohydrates: 28g
Protein: 8g
Fat: 32g
Sodium: 70mg
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