Torta Caprese is a flourless chocolate cake, typical of coastal Capri. It's one of the most popular chocolate cakes all over Italy. It's loaded with almonds, which are locally harvested in Capri's area and has an intense chocolaty flavour. Loved by all, it also happens to be perfect for those on a gluten free diet.
Makes: 1 Cake
200g good quality dark chocolate
5 eggs, at room temperature, separated
1 pinch salt
200g butter, cubed and at room temperature
200g ground almonds
25g cocoa powder
1 teaspoon baking powder
icing sugar for dusting
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Melt the chocolate in the microwave or a double boiler. Set aside.
Preheat oven 170 degrees C. Line one 22cm round springform cake tin with baking paper and set aside.
In a bowl, beat together the butter and sugar until fluffy. Beat in the yolks, one at the time, beating well after each addition.
Stir in almonds and gently fold into butter mixture.
Add melted chocolate and stir well.
Beat egg whites to stiff peaks with a pinch of salt.
Combine the cocoa and baking powder, then sift into the cake mixture and fold in gently. Finally, fold in the egg whites. Pour the mixture into the prepared tin and spread evenly.
Bake in the preheated oven for 50 to 55 minutes, or until the cake is set and a skewer inserted into the centre of the cake comes out clean. After 30 minutes, if the top starts getting too dry, cover with aluminium foil and keep baking.
Turn off the oven and leave the cake inside, with the door open, to cool a bit. Then transfer to a cooling rack. Once at room temperature, invert onto a cake plate and gently peel off the baking paper. Invert cake onto a second plate. Dust with icing sugar and serve.