Torta Caprese - Chocolate & Almond cake

For all you chocolate lovers out there, you *have* to make this cake. You won’t be disappointed!

This is a super-chocolatey flourless cake that’s suitable for those on a gluten-free diet. With its crispy, cracked top and moist nutty inside it’s sure to keep everyone happy.

Torta Caprese was first created in the early 20th century on the beautiful Italian island of Capri.

Mangia, mangia! 👩🏻‍🍳

 Torta Caprese recipe:

200g blanched almonds
200g semisweet chocolate - I used one with about 50% cocoa content
150g unsalted butter
150g sugar
4 medium eggs
Pinch of salt
Icing sugar for dusting

Serves 8-10

1. Line the base of a 23 or 24 cm springform cake tin with parchment/greaseproof paper, buttering the sides of the tin. I used a 24cm tin. Preheat oven to 180C (160C for fan oven).
2. Grind the almonds finely in the food processor leaving some chunky pieces.
3. Melt chocolate and butter in a bowl over a pan of simmering water until smooth. Let it cool slightly.
4. Separate egg whites from the yolks.
5. Whisk yolks with 100g sugar and salt until thick and pale.
6. Mix in cooled chocolate and add ground almonds.
7. Whisk egg whites until foamy and add 50g sugar until stiff peaks form. Gently fold them into the chocolate mixture.
8. Pour batter into prepared tin and bake for about 45-50 minutes until a skewer comes out clean with few crumbs attached. Note it’s important not to overcook the cake.
9. Let it cool completely in the tin.
10. When cooled remove and dust with icing sugar.
11. Serve with fruit, cream or ice cream, whatever takes your fancy!
12. The cake will keep covered in the fridge for up to 2 days. Bring up to room temperature before serving.