Torta caprese (Chocolate almond Caprese cake)

Kevin Kindland

Kevin Kindland

13th March 2017
Kevin Kindland

Torta caprese (Chocolate almond Caprese cake)

​Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates.
Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering a moist interior. It is usually covered with a light dusting of fine powdered sugar. It is sometimes made with a small amount of Strega or other liqueur.
It has been referred to as "uno dei pasticci più fortunati della storia" (one of history's most fortunate mistakes).


  • 200g/7ozdark chocolate, minimum 70% cocoa solids, cut into pieces
  • 200g/7ozunsalted butter, softened, cut into small pieces
  • 200g/7ozgolden caster sugar
  • 5 free-range eggs, ‎separated
  • 200g/7oz ground almonds


1. Preheat the oven to 180C/160 Fan/Gas 4.
Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof
2. Put the chocolate in a small heatproof
bowl set over a saucepan of gently simmering water, making sure the bowl
doesn’t touch the water.
3. Put the butter and sugar in a large mixing
bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the
almonds, then lightly fold in the melted chocolate.
4. Using an electric hand whisk, beat the egg
whites in a large, clean glass bowl until stiff peaks form. Fold them into the
almond mixture. Spoon into the prepared tin and level out the top.
5. Bake for 30–40 minutes, or until a skewer
inserted into the centre of the cake comes out clean. Leave to cool slightly in
the tin, then transfer to a cooling rack.

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