Recipes › Dessert › Torta Caprese Recipe

Torta Caprese Recipe

Recipe by Pedro M. A. Neves

Torta Caprese is a decadent Italian almond and chocolate cake from the Capri region, known for its dense, fudgy crumb and simple preparation. This gluten-free dessert combines ground almonds with dark chocolate and a whisper of citrus, creating an elegant cake that requires no flour and minimal mixing. Perfect for special occasions or as an impressive flourless dessert.

Ingredients

• 200g dark chocolate (70% cocoa), chopped
• 150g unsalted butter, diced
• 4 large eggs, separated
• 100g granulated sugar
• 120g ground almonds (almond meal)
• 1 teaspoon vanilla extract
• ½ teaspoon ground almonds reserved for garnish
• Zest of 1 lemon
• ¼ teaspoon sea salt
• Pinch of cream of tartar
• 2 tablespoons unsweetened cocoa powder for dusting
• 1 tablespoon confectioners' sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Grease a 23 cm (9 inch) round springform cake pan and line the bottom with parchment paper.

2. Combine chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of gently simmering water, stirring occasionally until completely melted and smooth. Remove from heat and let cool for 2 minutes.

3. In a large bowl, whisk together egg yolks, 75g of the sugar, lemon zest, and vanilla extract until pale and ribbon-like, approximately 3-4 minutes.

4. Gently fold the cooled chocolate mixture into the egg yolk mixture using a rubber spatula, making 8-10 careful folds until just combined. Do not overmix.

5. In a separate clean bowl, combine egg whites, sea salt, and cream of tartar. Beat with an electric mixer on medium-high speed until soft peaks form, then gradually add the remaining 25g sugar while continuing to beat until stiff, glossy peaks form.

6. Fold the ground almonds into the chocolate mixture in two additions. Gently fold one-third of the beaten egg whites into the chocolate-almond mixture, then fold in the remaining egg whites in two more additions until no white streaks remain.

7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 32-35 minutes until a skewer inserted into the center emerges with just a few moist crumbs (the cake will have a slightly soft center).

8. Remove from oven and allow the cake to cool in the pan for 10 minutes. The top will crack slightly as it cools, which is characteristic of this cake. Run a thin knife around the edges and carefully release the springform.

9. Transfer the cake to a wire rack to cool completely, at least 2 hours. Just before serving, dust lightly with cocoa powder and confectioners' sugar through a fine-mesh sieve.

Substitutions

• Use 120g finely ground hazelnuts instead of almonds for a deeper, nuttier flavor
• Substitute 50g of the ground almonds with 50g finely ground pistachios for an elegant variation
• Replace lemon zest with orange zest or omit citrus entirely for a pure chocolate experience
• Use gluten-free flour blend at 30g mixed with 90g ground almonds for a slightly lighter crumb

Tips

• Do not overmix the batter after folding in egg whites; gentle folding preserves the airy texture and ensures a moist cake
• The cake will appear underbaked when removed from the oven; this intentional underbaking creates the signature fudgy center
• This cake improves in flavor after 24 hours as the chocolate flavor deepens; store covered at room temperature or refrigerate for up to 3 days
• For a finishing touch, serve with whipped cream, crème fraîche, or fresh berries

Torta Caprese originates from the island of Capri in the Campania region of southern Italy, where it has been a signature dessert for generations. The cake's gluten-free nature stems from the region's abundant almond cultivation and reflects traditional Italian dessert-making techniques that predate modern gluten-free baking trends.

You might also like

Torta Della Nonna Recipe

95 min · Dessert

Torta Di Mele Italian Apple Cake Recipe

65 min · Dessert

Torta di Ricotta Recipe

85 min · Dessert

Torta Gianduia Piedmont Chocolate Cake Recipe

80 min · Dessert