The Torta Caprese is an exquisite Italian dessert. It dates back to the 1920’s and is believed to have originated on the Island of Capri, hence the name.
As the story goes, a pastry chef living on the Island of Capri accidentally left out the flour (or possibly ran out of flour) while making this cake. Fortunately for the chef the cake turned out delectably delicious, thanks to its wonderfully moist and soft texture and the perfect balance of sweet and bitterness.
What makes this cake work so well is the equal amount of weights used for the chocolate, butter and sugar, 200 grams each, so for this cake it is best to get out your digital scale and measure out your ingredients in weights rather than measuring out your ingredients in volume. As an American I’m so used to baking using measuring cups but I’ve learned over time that it’s actually easier (and better too because you end up using precise amount of ingredients) to use a scale.
I’ve made this Torta Caprese several times now and I’m totally in love with it. It’s not too rich and not too sweet. Like I said, it’s a cake that is balanced perfectly. And if you haven’t figured it out already, this cake is gluten-free (but shhhh….if you don’t tell no one will ever know).
Torta Caprese
A flourless chocolate almond cake that doesn't call for flour and doesn't need it either. It uses almond flour instead to give it a hint of almond flavor and to create a heavenly dense texture.
Ingredients
- 200g dark chocolate, 70%, chopped
- 200g unsalted butter, plus extra for greasing pan
- 200g granulated sugar
- 250g almond flour
- 5 eggs, separated
- 1 teaspoon vanilla extract
- 2 pinches salt
- 2-3 tablespoons confectioners' sugar
Directions
- Step 1 Preheat oven to 350°F/176°C
- Step 2 Grease a 9-inch (22cm) springform pan with butter. Set aside.
- Step 3 PREP THE CHOCOLATE: Heat chocolate and butter over a double boiler until completely melted. Set aside and let cool.
- Step 4 PREP THE EGGS: Separate eggs into 2 separate large bowls.
- Step 5 Add 2 pinches of salt to the egg whites and beat using a handheld mixer until stiff peaks form. About 2 minutes. Set aside. Add granulated sugar and vanilla extract to the egg yolks and beat using a handheld mixer until pale yellow. About 2 minutes.
- Step 6 PREP THE BATTER: Using a rubber spatula add the cooled chocolate/butter mixture to the egg yolk and stir until combined. Then add the almond flour and stir again until combined. Lastly gently fold in 1/2 the egg whites. Once combined fold in the rest of the egg whites.
- Step 7 Pour the batter into the prepared pan and bake for 40 minutes. (Don’t forget to set the timer. If you cook the cake too long the cake will come out too dry.) While the cake is in the oven the top will have some cracks. This is ok. Let cool.
- Step 8 Once completely cool run a thin knife around the edges to help release the cake. Remove the outside ring. If you want the top of your cake to be smooth and flat then place a serving plate on top of your cake and turn it upside down.
- Step 9 Using a small sieve dust the top generously with confectioners’ sugar. Store covered on the counter for about four days (never store in the refrigerator). Enjoy!