Description
Torta Caprese is a rich, flourless chocolate almond cake from Italy. It has a dense, fudgy texture with a nutty almond flavor and is often served with whipped cream and a dusting of powdered sugar.
Ingredients
Units
Scale
- 4 eggs, separated, at room temperature
- 150 g (5.25 oz) sugar, white granulated
- 185 g (6.5 oz) chocolate
- 185 g (6.5 oz) butter
- 225 g almond flour (ground almonds or almond meal)
- 1/2 tsp salt
- 1.5 oz espresso (or substitute with strong brewed coffee)
- 1 tbsp butter, softened (for greasing pan)
- 2 tbsp cocoa powder (or all-purpose flour, for pan)
- 2 tbsp powdered sugar, for topping
- 1 cup heavy cream, softly whipped, for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a springform pan with butter and dust with cocoa powder.
- Melt the chocolate and butter together over a double boiler or in a microwave until smooth. Stir in the espresso and set aside to cool slightly.
- In a bowl, beat the egg yolks with the sugar until pale and creamy.
- Fold the melted chocolate mixture into the egg yolk mixture, then gently stir in the almond flour and salt.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Carefully fold the egg whites into the chocolate-almond batter in batches, keeping as much air as possible for a light texture.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 35–40 minutes, or until the cake is set but still slightly soft in the center. A toothpick inserted should come out with a few moist crumbs.
- Let the cake cool completely in the pan before removing the sides.
- Dust with powdered sugar and serve with softly whipped cream.
Notes
- Substitute espresso with strong brewed coffee if needed.
- Ensure eggs are at room temperature for better volume in the meringue.
- This cake is naturally gluten-free if using cocoa powder to dust the pan.