Torta Caprese: the delicious recipe for making Italian chocolate almond flourless cake

The torta caprese (caprese cake) is a typical dessert recipe of the island of Capri for making a chocolate almond flourless cake. Prepared with dark chocolate and almonds, it is one of the cornerstones of Neapolitan pastry. What makes it unique and immediately recognizable is the intense almond flavor, combined with a moist and melt-in-your-mouth texture.

With very ancient origins, the caprese cake was invented by the Caprese pastry chef Carmine Di Fiore, around 1920, who forgot to add flour to the dough at that time. Crunchy on the outside and soft in the middle, it won everyone over.

This dessert is perfect to serve at the end of a meal on the occasion of a special invitation, a party dinner or as a snack, along with a cup of hot tea.

If you use almonds, remember to chop them using the pulse button, with several pauses, avoiding overheating the mixer blades. Once out of the oven, let the cake settle and cool before turning it out, so as not to compromise its structure.

Tips for making Italian Chocolate Almond Flourless Cake

For this recipe you can use both ready-made almond flour and whole almonds to blend.

To prevent the cake from drying out, do not excessively prolong the baking time of the cake.

Tradition says that Caprese cake should be made inside a low aluminum mold, with flared edges. If you don't have, you can use a classic hinged mold.

You can replace the dark chocolate with the white one and the orange peel with that of lemon.

How to store Torta Caprese

The Caprese cake can be stored at room temperature, under a glass bell, for 3-4 days.

Can you freeze Torta Caprese?

It is also possible to freeze torta caprese without icing sugar. Cut it into slices and store it in a freezer-safe bag.

How to make Torta Caprese

Collect the almonds in a stand mixer. Then blend with the pulse button until the flour is fairly regular.

Break up the dark chocolate, collecting it in a saucepan.

Add the butter into small pieces and place the saucepan on another filled with water, then melt everything in a bain-marie.

In a clean and large bowl, collect the egg yolks together with the granulated sugar, then whip until a light and fluffy mass is obtained.

Flavor with rum and grated orange zest, then whip again.

Incorporate the melted dark chocolate together with the butter, pouring them slowly.

Now add the almond flour, mixing with a spatula.

Beat the egg whites until stiff in a bowl.

Add them to the dough in two portions, mixing gently and with movements from the bottom up.

Place a disc of parchment paper on the bottom of an 18-20 centimeters diameter mold.

Pour the dough into the mold.

Level the surface of the cake and bake in a preheated static oven at 180°C/350°F for 30-35 minutes.

Remove the cake and let it cool for at least an hour.

Gently turn it over into a serving dish.

Cut out strips of parchment paper, arrange them on the cake and sprinkle everything with plenty of powdered sugar.

Gently remove the strips, paying attention to the decoration and serve the Caprese cake in slices.