Torte Caprese (Flourless Chocolate Almond Cake)
This classic Italian flourless chocolate cake from the island of Capri, is made with finely ground almonds, dark chocolate, butter, eggs, and just a touch of sugar. Rich, moist, and naturally gluten-free, it has a delicate crust and a soft, fudgy center. Often dusted with powdered sugar and served with a dollop of whipped cream or a shot of espresso, it’s a simple yet decadent dessert that lets quality ingredients shine.
- Serves
- 6-8
Directions
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Prep the pan & oven: Preheat oven to 320°F. Grease and line an 8-inch round cake tin with baking paper—preferably a springform pan or one with a removable base.
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Prepare almonds (if using whole): Blitz whole blanched almonds in a food processor until very finely ground, like sand. Set aside.
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Melt chocolate & butter: Place the chocolate in a heatproof bowl over a bain-marie (a pot of simmering water). Once melted, remove from the heat and stir in the butter until smooth. Add the sugar and almond meal, mixing to combine.
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Add egg yolks: Once the mixture has cooled slightly, stir in the egg yolks. If using orange zest, rum, or any other flavorings, add them now.
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Whip egg whites: In a clean bowl, beat the egg whites with a pinch of salt until soft, fluffy peaks form.
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Fold & bake: Gently fold the egg whites into the chocolate-almond mixture in batches, being careful not to deflate the batter. Pour into the prepared tin, smooth the top, and bake for about 40 minutes, or until the surface looks dry and a skewer inserted comes out with a few moist crumbs.
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Cool & serve: Let the cake cool completely in the tin before removing. Dust with powdered sugar before serving. Add a dollop of whipped cream if desired.
From Shawnie's class “Nonna’s Kitchen”
