This decadent flourless chocolate and almond cake originated on the island of Capri, where it’s called torta Caprese.
Torta Caprese Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 people
- 300 g Ground almonds Fine
- 6 nos Eggs Large separate the egg whites
- 200 g Dark Chocolate 70%
- 175 g Butter
- 85 g Brown Sugar
- 1 Pinch Salt
Preheat oven to 180 deg C. Lightly butter a 26cm springfoam tart tin and dust with flour.
Toast almonds in oven for about 10 mins. If using whole almonds, process in a food processor until they are finely grounded. Separate the egg whites from the egg yolks.
Melt chocolate over a bain marie and mix well with butter until mixture is glossy. Remove from heat and set aside. Lower oven temperature to 170 deg C.
Beat yolks with sugar with a whisk until mixture is pale and thick. In another bowl, beat egg whites with a pinch of salt until peaks form.
In a large mixing bowl, add chocolate to the yolk mixture. Stir well to combine.
Add ground almonds and mix gently until well incorporated.
Fold in egg whites gently and carefully to preserve as much air as possible.
Pour mixture into tart tin and bake at 170 deg C for 35 minutes. Remove from tart tin and allow it to cool completely before cutting into it. Dust with icing sugar, and garnish with fresh strawberries and serve.