Torta Caprese
This recipe for the famous flourless chocolate cake from the Italian island of Capri is adapted from Food of the Italian Islands by Katie Parla. It’s super chocolatey, with nice texture from almond meal, and easy to achieve. Parla explains in her headnote that in Capri (pronounced CAH-pree, not Ca-PREE), this cake is decorated with a stenciled imagine of Capri’s rock formations, along with the word “Caprese.” The stencils are sold on the island. We thought, “why not make our own stencil?” and reached for a round of kitchen parchment and scissors. pretty simply dusted with powdered sugar. But don’t worry — it’s also pretty (and just as delicious) simply dusted. Either way, we’re pretty sure this cake will make you happy.
The recipe calls for a 9-inch springform pan, and that works fine; the cake is about an inch thick. If you’d like a taller cake, use an 8-inch springform pan instead; that might require another minute or two in the oven.
If you do want to make a stencil, fold a 9-inch circle of parchment in half, then in half again, and once again. Cut decorative notches along the edges, then fold in half once again and cut a larger notch on the folded edge. Unfold and lay the stencil over the cake, securing it with toothpicks, if necessary. Dust the powdered sugar over the stencil, then carefully remove the stencil and you’ll be left with a pretty design.
Makes one 9-inch cake, to serve 8 to 10.
Ingredients
5 ounces / 142 g dark chocolate (about 70-72% cacao)
5 ounces / 142 g unsalted butter, at room temperature, plus more for greasing the pan
2/3 cup / 150 g sugar
3 large eggs, separated
1 1/2 cup / 132 g almond meal or almond flour
Pinch of salt
Confectioner’s sugar, for dusting
Instructions
1. Heat the oven to 340 F. / 170 C. Butter a 9-inch springform pan.
2. Cut or break the chocolate into pieces, and melt the chocolate in a double-boiler over low heat; keep it warm.
3. Put the butter in a large bowl with the sugar, and use a mixer to cream them together. Add the egg yolks and blend until combined. Stir in the almond meal, along with the salt, followed by the warm melted chocolate. Set aside.
4. Whip the egg whites in a medium bowl until they hold stiff peaks. Put about one-third of the egg whites into the chocolate mixture, and gently stir them, then gently fold in the rest of the egg whites until fully incorporated. Transfer the batter to the prepared pan, and use smooth the top a bit with a spatula.
5. Bake until cooked through and a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Set the cake on a rack and allow it to cool in the pan about 30 minutes before unmolding. Dust with confectioner’s sugar before serving. The cake will keep in a sealed container at room temperature for up to 4 days.
Torta Caprese
Ingredients
- 5 ounces / 142 g dark chocolate (about 70-72% cacao)
- 5 ounces / 142 g unsalted butter, at room temperature, plus more for greasing the pan
- 2/3 cup / 150 g sugar
- 3 large eggs, separated
- 1 1/2 cup / 132 g almond meal or almond flour
- Pinch of salt
- Confectioner’s sugar, for dusting
Instructions
- Heat the oven to 340 F. / 170 C. Butter a 9-inch springform pan.
- Cut or break the chocolate into pieces, and melt the chocolate in a double-boiler over low heat; keep it warm.
- Put the butter in a large bowl with the sugar, and use a mixer to cream them together. Add the egg yolks and blend until combined. Stir in the almond meal, along with the salt, followed by the warm melted chocolate. Set aside.
- Whip the egg whites in a medium bowl until they hold stiff peaks. Put about one-third of the egg whites into the chocolate mixture, and gently stir them, then gently fold in the rest of the egg whites until fully incorporated. Transfer the batter to the prepared pan, and use smooth the top a bit with a spatula.
- Bake until cooked through and a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Set the cake on a rack and allow it to cool in the pan about 30 minutes before unmolding. Dust with confectioner’s sugar before serving. The cake will keep in a sealed container at room temperature for up to 4 days.
