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  • Writer's pictureSheryl Ness

Torta Caprese

Updated: Feb 5, 2021

Why not ring in the New Year with a dense, rich chocolate cake! I've been wanting to make this cake for a while, mostly because it's a dark chocolate cake, but also because it is gluten-free (uses almond flour) and has only a few ingredients. I asked Vincenzo to get out his black book of recipes he has collected from all of his experience and explain how this cake is made.

This recipe is based on his original one, with the addition of the sea salt and Chambord. It can be doubled to make an even larger size cake, but you will need to adjust the baking time in this case (maybe add another 15 minutes or so).

I love the combination of dark chocolate and black raspberry flavor, so this is why I suggest the Chambord and even the jam as a serving idea. It is a beautiful flavor together, and with a nice spoon of freshly whipped cream (or even Greek yogurt) it is a perfect pairing!

This cake is perfect to make and serve the next day, or even a few days later. It seems to get better with time! If you find that it is too hard to get out of the cake tin, you can also use a springform pan with removable sides.

Vincenzo and I wish you all the best for 2021. Enjoy the recipe!

Torta Caprese Ingredients 1 stick (8 Tablespoons) unsalted butter 6 ounces dark chocolate (chopped) – I like to use Nestle dark chocolate chips ¼ cup sugar 3 eggs – room temperature (separate the yolk from the white) ¾ cup almond flour ½ tsp. sea salt 2 Tablespoons Chambord liquor (optional) Preheat oven to 325 degrees Place the chopped chocolate and butter in a metal or glass bowl over a water bath (use a double boiler or pot of simmering water below the bowl). Heat until the chocolate and butter are melted and smooth.

Add the sugar, salt, and almond flour and stir well. Let cool slightly and add the egg yolks combining well with a wooden spoon. Next add any flavoring or additions, such as the Chambord.

In a separate bowl, whip the egg whites until they have soft peaks. Fold the egg whites gently into the chocolate mixture a little at a time until they are all incorporated.

Spray an 8 inch round cake tin and line it with parchment paper on the bottom.

Pour the batter into the pan and smooth out the top.

Place in the oven and bake for 35 minutes. Do not overbake. Remove from tin after it has cooled for an hour.

To serve, dust with powdered sugar and serve with whipped cream and berries. It is delicious with a spoon or more of raspberry jam that has been slightly warmed.

This cake keeps well and is better after cooling for at least a day.

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