Torta Caprese is a rich and moist Italian dessert that's naturally gluten-free and decadently chocolatey. This cake, originating from the beautiful island of Capri, combines dark chocolate with almond flour for a truly unique flavor. With its dense, fudgy texture, it's a chocolate lover's dream.
Butter: Unsalted butter adds richness and moisture to the cake, helping achieve that perfect fudgy texture. Granulated sugar: Sweetens the cake and balances the bitterness of the dark chocolate. Dark chocolate: The star of the show, providing deep, rich chocolate flavor. Choose a good quality chocolate for the best results. Almond flour: Provides a moist, dense crumb while keeping the cake gluten-free. Eggs: Separated to help with texture; yolks add richness while whipped whites give lightness. Salt: Enhances flavor and balances sweetness. Vanilla extract: Adds warmth and aromatic depth. Powdered sugar: Used for a light dusting before serving, adding a touch of sweetness and elegance.
This Torta Caprese pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgent touch, serve with a drizzle of chocolate ganache or a tangy raspberry sauce to cut through the richness.
First, get your oven preheating to 350°F (175°C), and don't forget to grease your 9-inch springform pan. This will ensure your cake releases smoothly once baked.
Next, you'll want to melt the butter and dark chocolate together. Use a heatproof bowl over simmering water and stir constantly until smooth. This method prevents the chocolate from burning and keeps everything silky.
In a separate large bowl, whisk together the egg yolks and sugar until the mixture turns pale and thick. This is key for incorporating air and lightness into the cake.
Gently fold the melted chocolate mixture and vanilla extract into the yolk mixture. It should look glossy and well-mixed before you move on.
Add in the almond flour and salt. Fold everything together gently until there are no streaks left. This step is crucial for a smooth batter.
In another clean bowl, beat the egg whites until stiff peaks form. This gives the cake some lift and lightness despite its dense nature.
Now, gently fold the egg whites into the chocolate mixture in three parts. Be careful to maintain as much air as possible for a lovely texture.
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes until the top is set and a toothpick comes out with moist crumbs.
Let it cool in the pan for about 10 minutes, then remove the sides of the springform pan and let it cool completely. Dust with powdered sugar before serving.
Share