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Torta Caprese

Name: Torta Caprese
Prep time: PT25 minutes
Cook time: PT30-35 minutes
Total time: PT55 minutes (plus cooling)
Yield: 10
Cuisine: Italy
Ingredients: 200 g Dark chocolate (Use good quality chocolate with at least 60-70% cocoa solids for best flavor.); 150 g Unsalted butter (Cut into cubes for easier melting.); 150 g Granulated sugar; 4 undefined Large eggs (At room temperature for better volume when whisked.); 150 g Almond flour (Finely ground almond flour is preferred for a smoother texture.); for dusting undefined Powdered sugar (Optional, for finishing the cake.)

An authentic Torta Caprese, a rich, dense, and fudgy flourless chocolate cake from the island of Capri, made with dark chocolate and almond flour. It's naturally gluten-free and incredibly decadent.

準備時間25 minutes

調理時間30-35 minutes

合計時間55 minutes (plus cooling)

分量10

難易度Easy

2件の編集· Feb 8

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🧂 材料

200 g Dark chocolate(Use good quality chocolate with at least 60-70% cocoa solids for best flavor.)
150 g Unsalted butter(Cut into cubes for easier melting.)
150 g Granulated sugar
4 Large eggs(At room temperature for better volume when whisked.)
150 g Almond flour(Finely ground almond flour is preferred for a smoother texture.)
for dusting Powdered sugar(Optional, for finishing the cake.)

👨‍🍳 作り方

1
Preheat your oven to 180°C (350°F). Grease and flour (or line with parchment paper) a 20-23 cm (8-9 inch) round cake pan.
⏱️ 5 minutes
2
Melt the dark chocolate and butter together. You can do this gently in a double boiler (a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water) or in the microwave in 30-second intervals, stirring between each, until smooth and glossy. Set aside to cool slightly.
⏱️ 10 minutes
3
In a large bowl, whisk the eggs and granulated sugar together. Continue whisking vigorously (by hand or with an electric mixer on medium-high speed) until the mixture is pale, thick, and has increased significantly in volume, forming ribbons when the whisk is lifted. This will take about 5-7 minutes.
⏱️ 7 minutes
4
Gently fold the slightly cooled chocolate-butter mixture into the egg-sugar mixture using a spatula until just combined. Be careful not to deflate the airy egg mixture too much.
⏱️ 3 minutes
5
Add the almond flour to the bowl and fold it in gently until no dry streaks remain. The batter will be thick and fudgy.
⏱️ 3 minutes
6
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes. The cake should be set around the edges, and the center should still be slightly moist and fudgy. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
⏱️ 30-35 minutes
7
Let the cake cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.
⏱️ 20 minutes (cooling)

調理履歴を記録する

💡 プロのコツ

✓For the most authentic texture, slightly underbaking is key to achieving that desirable fudgy center.
✓This cake is naturally flourless, making it a perfect gluten-free indulgence.
✓Torta Caprese originates from the beautiful island of Capri in Italy.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add the zest of one lemon to the batter for a bright citrus note.
Substitute white chocolate for dark chocolate for a sweeter, creamier version (adjust sugar if needed).