Torta Caprese originated on the Isle of Capri just off the Amalfi Coast. There are many stories about the possibilities of its origin but one thing is certain – this moist, dense chocolate and almond cake is sure to please.
by volume by weight
1½ cups blanched almonds 165 grams blanched almonds
3/4 cup bittersweet chocolate 112 grams bittersweet chocolate
3 large egg yolks 54 grams egg yolks
3/4 cup sugar, divided 149 grams sugar
3/4 cup melted butter 170 grams melted butter
3 egg whites 150 grams egg whites
pinch salt pinch salt
Heat the oven to 350F and line the bottom of an 8 inch cake pan with parchment.
Grind the almonds in a food processor until the texture is fine. Melt the butter and add the chopped chocolate.
Stir until the chocolate is completely melted. Stir the almonds into the chocolate mixture. Whip the egg yolks with half of the sugar until thick and very pale.
Gently stir into the chocolate and almond batter.
Whip the egg whites and the pinch of salt until frothy. Add the remaining sugar gradually and then beat to stiff, glossy peaks.
Fold one third of the whites into the chocolate mixture.
Fold in the remaining egg whites and then spoon the mixture into the prepared pan. Smooth the top with a spatula.
Place the cake in the oven immediately. There is no leavening in this cake other than the egg whites so be sure the oven is at the proper temperature by the time the cake is ready! Bake for 50 minutes.
Let the cake cool completely in the pan and then turn the cake out onto a serving plate. Dust the top with powdered sugar and decorate with sliced almonds if desired.
This cake is traditionally made with almonds but other varieties of nuts will work as well. Hazelnuts are especially delicious! Serve this cake with fresh red berries or a berry compote and a bit of whipped cream or ice cream.