The classic torta caprese is a traditional dessert originating from the splendid island of Capri, but obviously also widespread in Naples, on the Amalfi coast and throughout Italy. Famous for its unique texture – crunchy on the outside, soft and moist on the inside – the classic torta caprese is a cake prepared without flour: dark chocolate and finely ground almonds give this cake its characteristic texture and strong flavor. Due to this peculiarity, the chocolate caprese cake is one of the classic desserts for gluten intolerant, as it is prepared with naturally gluten-free ingredients (but watch out for chocolate and icing sugar, which must have the words “gluten-free” on the label).
Preparing the classic torta caprese is quite simple and quick: the only more delicate step is to incorporate the egg whites into the mixture; they will be mixed with a spatula with slow movements from the bottom up so as not to disassemble them. This step is essential to give the caprese the right consistency and to make it rise slightly in the oven: in fact, the classic torta caprese does not contain baking powder. Traditionally, the torta caprese cake is served abundantly sprinkled with icing sugar, but if you wish you can also accompany it with whipped cream or vanilla ice cream.
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Ingredients for an 8-inch (20 cm) diameter torta caprese
If you are gluten intolerant, check that the dark chocolate and icing sugar have the wording “gluten-free” on the label.
Tools
How to prepare classic chocolate torta caprese
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To prepare the classic caprese cake, start by chopping the dark chocolate with a knife. Put it in a bowl and add the butter cut into pieces; melt the butter and chocolate completely in the microwave or in a double boiler. To melt chocolate in the microwave without burning it, the best way is to operate the microwave for 20 seconds at maximum power, mix it and let it go again for 10 seconds 4 or 5 times, always mixing it between each time, until it is fully melted.
To melt the chocolate in a bain-marie, instead, you will have to put it in a special pan for a bain-marie – or in a thick-bottomed pan – which will then be placed on top of another pan with slightly boiling water. The chocolate should always be stirred until it is completely melted. Once melted, let it cool well.
Measure the sugar: you need a total of 2/3 cup (130 g – 4.5 oz) which will be divided as follows: 5 tbsp (60 g – 2 oz) with the yolks; 2 tbsp (24 g – 0.8 oz) to put in the mixer together with the almonds, so that the sugar absorbs any oil they may release while blending them; and the remaining sugar, about 4 tbsp (46 g – 1.6 oz), you will add to the egg whites.
Put the almonds in a mixer with 2 tbsp (24 g – 0.8 oz) of sugar and chop them finely, giving small pulses at the beginning so as not to overheat the motor of the mixer, until you obtain a mixture similar to flour.
Separate the egg whites from the yolks. In a bowl put the egg yolks, 60 g of sugar, the almond flavoring and a spoonful of rum if you use it.
Whip them with electric whisks for 2 or 3 minutes, until you get a frothy mixture. Then add the cold melted chocolate.
Continue to whip the mixture with the whisk for about a minute, to mix the chocolate with the eggs. Then add the blended almonds and mix them into the mixture using a wooden spoon or spatula.
Then move on to the egg whites: use a perfectly clean whisk to whip them. Put them in a bowl and start working them with the whisk at maximum speed. As soon as they turn white, add the remaining sugar.
Continue to whip them for 3 or 4 minutes with an electric whisk, until the mixture is firm and frothy. To check that the egg whites are perfectly whipped, turn the bowl upside down: they must remain stuck to the bottom, without moving or dripping on the walls of the bowl.
Add them to the rest of the dough a few at a time, incorporating them with slow upward movements with a spatula. In the end you have to obtain a homogeneous and quite swollen mixture.
Line an 8 inch (20 cm) diameter cake tin with parchment paper. Pour in the cake mixture and level it well using the spatula or the back of a spoon.
Bake the classic torta caprese in a preheated static oven at 356°F (180°C) for about 35 minutes. Towards the end of the baking, check the consistency of the cake by inserting a toothpick into it which must come out slightly dirty with dough: of course it must not be liquid but it must not dry out completely, otherwise it will not have the right moist consistency.
Remove the cake from the oven and let it cool to room temperature before removing it from the pan. You can serve the caprese cake simply dusted with icing sugar or accompanied with a little whipped cream or a scoop of vanilla ice cream.
How to store torta caprese
You can keep the classic caprese at room temperature for 3 or 4 days.
Tips and variations
In summer, a variant with a fresher taste is the lemon caprese, prepared with white chocolate and limoncello.
Varied doses for servings