The torta caprese originates from the island of Capri off Southern Italy and is a flourless and yeast-free dessert, made up of almonds and dark chocolate.
There are numerous recipes for caprese, but in the original recipe the solid part is represented by finely chopped almonds, which give the cake a particular softness and slight humidity.
Being a flourless chocolate cake means that it is suitable for those who suffer from celiac disease!
Let's bake together the original torta caprese! The recipe is very easy and fast!
Category: Dessert
Finely chop the chocolate and add it to the softened butter [1]. Melt over low heat [2], stirring to prevent it from sticking. Set aside and leave to cool.
In a bowl, combine the 5 egg yolks with the sugar [3] and whip for about 5 minutes with the whisk, until you get a light and frothy cream [4].
At this point, combine the melted chocolate with the egg and sugar mixture [5] and mix for a few seconds with the whisk [6].
Whip the egg whites until stiff [7] and transfer them to the previously prepared mixture[8] and integrate them with the help of a spatula, mixing from bottom to top.
Add the chopped almonds [9]. Mix [10];
Grease and flour a 24 cm pan and transfer the mixture into it [11]. Then we cook in a preheated oven at 180°//350°F for about 25 minutes [12].
Remove from the oven, leave to cool and cover with icing sugar [13].
Always do the toothpick test after 25 minutes of cooking; if this turns out to be clean, your cake is done. In fact, it will remain very soft on the inside and crunchy on the outside.
Use 70% or 80% dark chocolate: in fact, with a lower percentage, the cake would be too sweet to taste.
Torta caprese tastes amazing during an afternook break or to end a sunday lunch.
What is torta caprese?
Originally from Capri, it is said that the cake was born from the mistake of a pastry chef who had forgotten to put flour in an almond and chocolate cake, but being amazed at the result, he approved the cake and called it "Caprese".
Can you freeze torta caprese?
Our advice is not to freeze it.
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7.8 oz/200 g butter
8.8 oz/250 g dark chocolate
5 egg whites
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