Torta Caprese Recipe

Torta Caprese is a dense, flourless chocolate cake from the island of Capri. Ground almonds and dark chocolate give it a fudgy centre and a delicately crackled top.

Prep time

20 mins

Cook time

40 mins

Total time

60 mins

Servings

8 servings

Calories

480

Ingredients

• 200 g dark chocolate (70%), chopped
• 150 g unsalted butter, plus extra for greasing
• 150 g ground almonds
• 150 g caster sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 tablespoon cocoa powder, for dusting
• Icing sugar, for dusting
• Whipped cream, to serve

Instructions

1. Heat the oven to 175°C and grease and line a 20 cm round cake tin.
2. Melt the chocolate and butter together in a heatproof bowl over simmering water, then cool slightly.
3. Whisk the egg yolks with the sugar and vanilla until pale, then stir in the chocolate mixture and ground almonds.
4. Whisk the egg whites with a pinch of salt to soft peaks and fold them gently into the batter in two batches.
5. Pour into the tin and bake for 35 to 40 minutes, until the top is set but the centre still trembles slightly.
6. Cool in the tin, then dust with cocoa and icing sugar and serve with whipped cream.

Pro tips

• Do not overbake: the centre should stay moist and fudgy as it cools.
• Use good-quality dark chocolate, since it carries most of the flavour.
• The cake keeps well for three days in an airtight container.

Frequently asked questions