Torta Caprese
Torta Caprese is a flourless chocolate and almond cake that originated on the island of Capri. Rich, moist and naturally gluten-free, it is one of Campania’s most beloved desserts.
Ingredients
200 g (7 oz) dark chocolate (70% cocoa), chopped
200 g (7 oz) ground almonds (almond flour)
150 g (¾ cup) caster sugar
150 g (5 oz) unsalted butter
4 large eggs, separated
30 g (¼ cup) unsweetened cocoa powder
Zest of 1 lemon (optional but traditional)
A pinch of salt
Icing sugar, for dusting
Method
Preheat the oven to 170 °C / 340 °F (160 °C fan). Grease and line a 22 cm (9-inch) round cake tin.
Melt chocolate and butter together gently in a heatproof bowl over simmering water or in the microwave. Stir until smooth and let cool slightly.
Whisk egg yolks and sugar in a large bowl until pale and creamy.
Combine the melted chocolate mixture with the egg yolks, then stir in the ground almonds, cocoa powder and lemon zest.
Whip egg whites with a pinch of salt until stiff peaks form.
Fold the egg whites gently into the chocolate mixture in batches, keeping as much air as possible.
Bake for 45–50 minutes, until the cake is set on the outside but still moist in the centre.
Allow to cool completely in the tin, then turn out and dust generously with icing sugar before serving.
Tips and Variations
The centre should remain slightly moist — overbaking ruins the cake.
History of Caprese
Legend says the cake was created by mistake when a baker forgot to add flour. What seemed like an error became a masterpiece. The absence of flour allowed the almonds and chocolate to shine, creating a dense yet delicate texture.
Over time, torta caprese became a symbol of Campanian pastry, often served simply with icing sugar.
