Torta Caprese (Italian Chocolate Torte)
This Torta Caprese is a famous Italian chocolate torte made with ground almonds, dark chocolate, cocoa powder, and whipped egg whites.
Ingredients
- 200 g Dark chocolate
- 200 g Butter
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 3 tablespoon Cocoa powder plus more for the top
- 5 Eggs carefully separeted
- 1 ¼ cups Granulated sugar
- 1 ½ cups Almond flour
Instructions
- Preheat an oven to 180c (350f) and prep an 8-9 inch springform baking pan with parchment paper.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Mix with a spoon until the mixture is silky and smooth. Let the chocolate mixture cool completely.
- Gently separate the egg yolks from the egg whites. Be careful not to break the yolk, if there's a bit of yolk in your egg whites, they wouldn't whip properly.
- Add the egg yolks to the chocolate mixture along with the vanilla extract, kosher salt, and cocoa powder. we sift the cocoa powder to prevent cocoa powder lumps in the mixture. Mix with a whisk until well combined.
- Into a big clean mixing bowl, add the egg whites and start mixing with an electric hand mixer or in a stand mixer. Start mixing and gradually add the sugar. Mix to medium to stiff peaks.
- Add the chocolate mixture to the egg whites mixture, and fold lightly until the mixture is well combined.
- Add the almond flour/almond meal, and fold it gently into the mixture using a rubber spatula, until the mixture is combined.
- Pour the batter into a parchment paper lined 9-inch springform baking pan which is buttered with softened butter. Smooth out the top with a spatula.
- Bake in a 180c (350f) preheated oven for about 30 minutes, depending on the oven.
- The cake should rise and develop a crust on top. You will know the cake is ready if a skewer inserted into the cake comes out with moist crumbs and a bit of unbaked batter.
- I like underbaking the cake a little bit to get a mousse-souffle type of texture.
- Let the cake cool for about 40 minutes. Then release it from the pan and top the chocolate cake with cocoa powder or powdered sugar. Serve as is or with fresh fruit, whipped cream, or vanilla ice cream, the options are endless!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you will want to mix the batter by folding it lightly with a spatula. It is important that you don't overmix this batter and deflate the whipped egg whites. The cake's texture and structure depend on the egg whites, so fold the batter until the mixture is just combined and you cant see streaks of egg whites.
- Weigh your ingredients! to make sure that your cake turns out amazing and perfect, and weigh and measure your ingredients correctly! For every recipe, I use my food scale to weigh all my ingredients. That way your cake will turn out the same every time!
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 40 minutes so it will be more firm and won’t crumble up. This cake is extra moist, fudgy, and melt-in-your-mouth delicious, so it will be worth it to wait these 40 minutes.
- Make sure you line your baking pan with parchment paper to prevent the cake to stick to the pan.
Nutrition
Calories: 490kcalCarbohydrates: 39gProtein: 8gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 125mgSodium: 281mgPotassium: 202mgFiber: 5gSugar: 31gVitamin A: 626IUCalcium: 69mgIron: 4mg
Tried this recipe?Let us know how it was!