Classic Italian Torta Caprese: A Decadent Chocolate and Almond Delight

Our Classic Italian Torta Caprese is a rich, flourless chocolate cake that originated from the beautiful Isle of Capri. This luxurious dessert combines the finest dark chocolate and ground almonds to create a dense, moist texture that melts in your mouth. A hint of Amaretto enhances the chocolatey flavor, making this cake a sublime treat.

Why You’ll Love This Recipe: This cake is intensely flavorful and incredibly satisfying, with a deep chocolate taste and a texture that’s both chewy and smooth. The almonds add a lovely nuttiness, while the Amaretto provides a subtle almond fragrance that complements the dark chocolate beautifully. It’s gluten-free, relying solely on almonds for its structure, which makes it a great option for those avoiding gluten.

Perfect Occasion: Torta Caprese is perfect for special occasions such as anniversaries, birthdays, or any festive celebration. It also makes an excellent dessert for dinner parties or as a sophisticated finish to an Italian meal.

Decoration Tips: Dust the cake generously with cocoa powder before serving. For a more festive look, you can also add a few sliced almonds or a drizzle of melted chocolate on top. Serve each slice with a dollop of whipped cream or a scoop of vanilla gelato for an extra indulgent experience.

• Ingredients:
  • 150 g of almonds, finely ground
  • 140 g of dark chocolate
  • 140 g of butter, softened
  • 85 g of cane sugar
  • 3 large eggs, separated
  • 5 g of Amaretto liqueur
  • A pinch of salt
  • Cocoa powder for dusting
• Instructions:
  1. Melt the chocolate and set aside to cool. Blend almonds to a very fine crumb using a blender.
  2. In a mixing bowl, cream the softened butter with half of the sugar. Gradually add egg yolks, beating well after each addition. Stir in the Amaretto and cooled melted chocolate, then mix in the ground almonds.
  3. In a separate bowl, beat the egg whites with a pinch of salt. Gradually add the remaining sugar and continue beating until stiff peaks form to make a meringue.
  4. Gently fold the meringue into the chocolate mixture in parts until well incorporated.
  5. Prepare a 16 cm cake mold by wrapping the bottom with foil if it’s not leak-proof. Place the mold on a baking tray and pour the batter into the mold.
  6. Bake in a preheated oven at 180°C for about 40 minutes. Remove from oven, let cool, and dust with cocoa powder.

Enjoy your delicious slice of Classic Italian Torta Caprese!