Torta Caprese is one of the most delicious and beloved Italian cakes. Not only is it a true Italian delicacy, but it just so happens to be gluten-free as well. Torta caprese Italian cake recipe
This amazing Italian cake was allegedly created in 1920 on the isle of Capri, to which it owes its name, along the Neapolitan coast. Chef Carmine di Fiore forgot to put the required amount of flour inside the batter, only realising his mistake when the cake came out of the oven. Instead of being a complete disaster, it turned out to be deliciously moist and fudgy, with a slightly crisp exterior.
Its main ingredients are chocolate, almonds, butter, sugar and eggs...it reminds me of my wonderful Nutty Forest confections.
It is so simple but so delicious, and here is my own Torta Caprese easy recipe for you to try this classic Italian cake at home.
- 150g of ground almonds
- 110g caster sugar
- 100g butter
- 100g dark chocolate
- 15g cocoa powder
- 162g eggs (approx 3)
- A pinch of salt
- Icing sugar to garnish
- Warm eggs are the secret to ensure they can be whipped to perfection: heat will create a larger number of air bubbles into your mix. This is how I like to do it: boil approximately 1 litre of water, pour in a wide bowl and add one full glass of cold water to even out the temperature. Place the eggs, still in their shells, inside this fairly hot water and wait at least 10 minutes.
- In the meantime, melt the dark chocolate and the butter in a double boiler. As soon as the chocolate melts remove it from the heat, being careful not to overheat it. Let the mixture cool down.
- Take the eggs out of the warm water, and crack them into the mixer bowl. Check their exact weight and then adjust it to match the measurement.
- Add half of the sugar and start beating at medium-high speed for 2 minutes. Then, add the rest of the sugar and increase the speed. Beat continuously for approximately 10 minutes. This is fundamental to ensure that the mixture is stable and ready to absorb the dry ingredients without collapsing.
- Preheat the oven to 170 C (no fan) and prepare your round 24cm cake tin by buttering it thoroughly and sprinkling it with flour.
- Combine the ground almonds with the cocoa powder together in a separate bowl.
- The egg and sugar mixture should be pale and very voluminous. Gently tip in some of the dry ingredients and some of the melted chocolate in increments, and carefully fold them in with a spatula. Use circular motions, scraping the sides and stirring as little as possible. As soon as the ingredients are all combined, gently pour the batter into the cake tin.
- Bake at 170C for 35 to 40 minutes. Check with a toothpick if the middle of the cake is cooked. If yes, keep it for an extra 10 minutes inside the switched-off oven.
- Remove it from the oven (a little loss of volume is normal, but a word of warning: if the centre collapses the cake is not cooked enough). After another 10 minutes remove from the tin and let cool on a rack.
- Serve covered in icing sugar and enjoy.
In conclusion, Torta Caprese is a very popular and beloved Italian cake and, with my easy recipe, I assure you you won't make any mistakes... unlike chef di Fiore. Although his mistake created this great cake. I guess all is well what starts ill but ends well!