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Torta Caprese

Torta Caprese is an Italian dessert from the Island of Capri. This flourless almond chocolate cake is dark, dense and decadent. This single layer dessert is fudgy and tastes great with a dollop of almond-infused whipped cream and fresh berries.

Prep:

minutes

Cook:

35

minutes

TOtal:

minutes

Ingredients

  • 170g (1 ¼ cups) dark chocolate
  • 170g (1 ½ sticks, ¾ cup) unsalted butter
  • 5 large eggs, separated
  • 200g (1 cup) granulated sugar
  • ¼ tsp kosher salt
  • 1 tsp almond extract
  • 170g (1 ¼ cups) almond flour

Instructions

  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Butter an 8-inch round cake pan.  Line the bottom with parchment paper.  Dust the sides with cocoa powder.  Set aside.
  4. Melt the chocolate and butter together in a heat-proof bowl set over a pot of simmering water.  Make sure the bottom of the bowl does not touch the water.
  5. Whip the egg whites into stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, 1 ½ to 2 minutes on high speed.  Incorporate the kosher salt as the egg whites are being whipped.
  6. Transfer the egg whites to a bowl.  No need to clean the stand mixer’s bowl just yet.
  7. In the bowl of the stand mixer fitted with the whisk attachment, whip the egg yolks, sugar and almond extract for 2 minutes on high speed until light and fluffy.
  8. Pour the chocolate mixture into the egg yolk mixture. Fold the chocolate mixture into the egg yolk mixture with a spatula.
  9. Use a fine mesh strainer to sift the almond flour.
  10. Use a spatula to gently fold the almond flour into the batter.
  11. Use a spatula to gently fold the egg whites into the batter in 3 batches.
  12. Transfer the batter to the prepared pan.
  13. Smooth out the top with a small offset spatula.   
  14. Bake for 35 to 40 minutes, until the top has puffed up and cracked.
  15. Let the cake cool completely in the pan on a wire rack,
  16. Run a small offset spatula along the sides of the pan.
  17. Flip the cake onto a plate.
  18. Remove the parchment paper.
  19. Flip the cake right side up.
  20. Slice the torta caprese into 8 portions.
  21. Serve with whipped cream and fresh berries, or a dusting of icing sugar or cocoa powder.
  22. Store in an airtight container at room temperature for up to 3 days.