Torta caprese (Chocolate cake)

Name: Torta caprese (Chocolate cake)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: Dark chocolate 50% for grating 6 oz; Peeled almonds (to be finely ground) ¾ cup; Whole peeled hazelnuts from Giffoni (to be finely ground) ¾ cup; Powdered sugar 1 ½ cup; Butter softened 6 oz; Potato starch 3 tbsp; Unsweetened cocoa powder 2 ½ tbsp; Egg whites at room temperature ½ cup; Egg yolks at room temperature &frac13; cup; Baking powder 1 tsp; Vanilla bean Bourbon 1; Fine salt 1 pinch; Powdered sugar to taste

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461

Calories per serving

Vegetarian

Energy Kcal 461
Carbohydrates g 33.4
of which sugars g 30.9
Protein g 7
Fats g 33.3
of which saturated fat g 13.8
Fiber g 2.5
Cholesterol mg 160
Sodium mg 171

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 10
Cost: High

PRESENTATION

Recipe by
Sal De Riso

Deep dark color and glossy, crackly top – that's the first thing you usually notice with this Torta Caprese, a classic Italian chocolate cake that brings rich chocolate goodness to any table. The inside stays soft and almost fudgy while the outside forms a nice, delicate crust, creating that irresistible moist texture everyone craves in a really good flourless chocolate cake. Known for intense flavor, Torta Caprese stands out since it's packed with toasted almond notes, plenty of chocolate depth, and just a hint of sweet aroma that fills the air. Kids love it, adults sneak seconds, and families everywhere enjoy this good cake because it fits so many special moments—celebrations, weekend get-togethers, even a simple dessert night. There’s a reason this almond flour cake is famous around Capri; every slice feels like a bite of old-school Italian baking traditions...all that classic charm with every forkful.

Great option for busy families, especially when a gluten-free dessert is needed that still tastes great and looks pretty on a cake stand. The almond meal dessert base works well for folks avoiding flour—with no trade-off in pleasure or flavor. Versatile enough for parties or quiet afternoons, this almond chocolate torte doesn’t need fancy extras (but whipped cream or berries always make it even better, especially for kids). Being part of the Italian baking tradition means you get a dessert that was made for sharing with loved ones—everyone ends up reaching for another small piece, no matter how full they are! This flourless favorite is always a hit—it actually feels SPECIAL, yet fits right into any family meal or event, just because it tastes and looks so nice. Reliable, rich tasting, totally DELICIOUS...it’s easy to see why home cooks go back to this cake again and again for a satisfying sweet option that’s always a crowd-pleaser.

INGREDIENTS

461

Calories per serving

Ingredients for a 22 cm mold: Dark chocolate 50% 6 oz (170 g) - for grating; Peeled almonds ¾ cup (85 g) - (to be finely ground); Whole peeled hazelnuts ¾ cup (85 g) - from Giffoni (to be finely ground); Powdered sugar 1 ½ cup (170 g); Butter 6 oz (170 g) - softened; Potato starch 3 tbsp (25 g); Unsweetened cocoa powder 2 ½ tbsp (14 g); Egg whites ½ cup (148 g) - at room temperature; Egg yolks ⅓ cup (85 g) - at room temperature; Baking powder 1 tsp (4 g); Vanilla bean 1 - Bourbon; Fine salt 1 pinch

to decorate: Powdered sugar to taste

Preparation

How to prepare Torta caprese (Chocolate cake)

To prepare torta caprese (chocolate cake), start by placing the butter at room temperature into a bowl (take it out of the fridge at least a couple of hours before using it), half of the sugar 1 and the seeds scraped off half a vanilla bean 2. Using a handheld mixer on medium-high speed, whisk the butter and after 6-7 minutes add the pinch of salt and egg yolks. The eggs should also be left at room temperature for at least 12 hours 3.

After a few minutes the mixture will be frothy 4, so turn off the mixer, clean the bowl with a spatula collecting all the mixture and set it aside 5. In another bowl mix the dry ingredients: add the grated chocolate, the powdered almonds 6,

and the powdered hazelnuts 7. Next, sift the potato starch, baking powder 8 and bitter cocoa powder 9.

Mix everything well and set aside 10. In another bowl pour the egg whites and the remaining powdered sugar 11. Make sure that the whisks are clean, otherwise the egg whites will not whip 12.

After a few minutes the egg whites will be shiny and frothy: you don't have to whip them stiff, but they need to hold the classic bird beak 13. When all preparations are complete, preheat the oven to 340°F (170°C) in convection mode and start combining them: fold a third of the whipped egg whites 14 then a third of the dry ingredients 15 into the egg yolks and butter mixture

using a spatula, stirring gently from bottom to top 16. Add another third of the egg whites and one third of the dry ingredients 17 and continue until you get a uniform mixture 18.

Pour the smooth and creamy mixture into a 9-inch (22 cm) round cake mold already buttered and floured with potato starch 19. Carefully level the surface 20 and bake in a convection oven at 340°F (170°C) for about 45 minutes 21.

Once baked, let the cake cool down in the mold, then turn it upside down to unmold it 23. Then turn it over again on a plate lined with baking paper and let it cool completely 24. Once cold, turn the cake upside down one last time, remove the baking paper and dust the surface with powdered sugar. Your torta caprese (chocolate cake) is ready to be enjoyed 25!

Storage

Torta caprese (chocolate cake) can be stored at room temperature, in a cool place, under a glass dome for 3-4 days.

The cake freezes well, better without the powdered sugar; to make it easier you can cut it into portions before freezing.

Tips

Prepare the ground hazelnuts and toasted almonds in advance: just blend them at maximum speed, the time it takes to turn them into flour. Pour the ground nuts on a sheet of baking paper and let them air dry overnight.

An alternative version of the torta caprese (chocolate cake) includes melted chocolate, but in this case the texture will be more compact. If you prefer you can try both versions, then choose the one you prefer!

For the translation of some texts, artificial intelligence tools may have been used.