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.

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Tips

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Understanding how the ingredients work together

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Almond flour makes the cake dense and heavy. The whipped egg whites lighten the texture, so it’s important not to deflate the egg whites as you fold them into the batter. The salt helps stabilize the egg whites. The egg yolks add a velvety richness.

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Garnish

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I left my torta caprese unadorned, but if you wish you can dust the top with icing sugar or cocoa powder for a nice finish.  Make sure the torta is completely cooled though before you take this step!  I decided to serve the dessert with dollops of whipped cream that I infused with almond extract.  For a pop of colour, add some fresh berries to the plate.

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Equipment

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Kitchen scale

Oven thermometer

8 inch round cake pan

Parchment paper

Stand mixer fitted with a whisk attachment

Bowls

Spatula

Measuring cup

¼ tsp, 1 tsp

Fine mesh strainer

Small offset spatula

Wire rack

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Bon appétit!
xo

Ariane

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