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12 Comments Torta caprese is a rich Italian chocolate and almond cake from the island of Capri. It’s naturally flourless, wonderfully fudgy in the center and has that thin, slightly crisp crust that makes it very hard to stop at just one slice.
And in this particular case, it also happens to be my birthday cake.
Now, I don’t really have a thing for birthdays. That has nothing to do with getting older or being well past my expiration date. I’ve just never been particularly excited about them. Except maybe as a kid, when birthdays meant presents. Because presents obviously changed everything.
These days I still get presents, although I usually pick them out myself together with Tom. Apparently I have very specific taste. Who knew?
And yes, there is only one candle on the cake. Not because it is my first birthday, obviously, but because putting the correct number of candles on there might have caused a structural cake emergency.
Sort of. 😉
Table of contents
Tip from Simone
Don’t over bake this delicious chocolate almond cake as that will be a waste. You want the texture to be somewhat similar to a fudgy brownie. With just enough moisture left to make it delicious.
What is Torta Caprese?
Despite the name, torta caprese has nothing to do with the better-known Caprese salad or the caprese sandwich. Caprese simply means “from Capri,” the Italian island off the coast of Naples where this chocolate cake originated.
A traditional torta caprese is made with dark chocolate, almonds or almond flour, butter, sugar and eggs. There is no regular flour in the cake, which gives it its characteristic texture: slightly crisp on the outside but dense, moist and almost fudgy inside.
It also means torta caprese is naturally gluten-free, as long as you check that the chocolate and other ingredients you use are gluten-free as well.
The Origin of Torta Caprese
There are several stories about exactly how torta caprese came to be, but the best-known version dates back to Capri in the 1920s.
According to the story, pastry chef Carmine Di Fiore was making a chocolate and almond cake when he accidentally forgot to add the flour. Instead of ending up with a disaster, he created a cake with a wonderfully moist center and delicate crust. The mistake became a local specialty and eventually one of the best-known desserts from the Campania region.
Whether every detail of that story is true is difficult to establish, but there is no doubt about the cake’s connection to Capri. And sometimes the best recipes do seem to start with someone forgetting an ingredient.
A Chocolate Cake with Almond and Orange
My version is based on a recipe from Janneke Philippi’s book Mijn favoriete desserts (My Favorite Desserts). I didn’t change much, but I added the zest of an orange.
Orange and dark chocolate are always a good combination, and here the orange zest adds just enough freshness without turning it into an orange cake.
I also reduced the quantities slightly because I was using a smaller, approximately 8-inch (20 cm) cake pan.
What Makes This Torta Caprese So Good?
The texture is really what makes this cake special. It’s not supposed to be light and fluffy like a regular chocolate cake. The almond flour and melted chocolate make it rich and moist, while the whipped egg whites give it enough lift to keep it from becoming too heavy.
A few things are worth paying attention to:
- Dark chocolate: Use a good-quality dark chocolate that you also enjoy eating on its own.
- Almond flour: This replaces regular flour and gives the cake its slightly nutty flavor and moist texture.
- Egg whites: Whipping these separately and folding them gently into the batter gives the cake some air.
- Orange zest: This isn’t essential for a classic torta caprese, but I love what it does with the chocolate.
Don’t overbake the cake. You want the center to stay moist rather than baking until it is completely dry.
Serving Torta Caprese
Let the cake cool completely in the pan before removing it. Torta caprese is traditionally finished with a generous dusting of powdered sugar, and honestly, it doesn’t need much more than that.
You can serve it as is or add a spoonful of lightly whipped cream or some fresh berries on the side.
And candles are optional. Particularly once you reach the age where fitting the appropriate number onto the cake becomes a logistical challenge.
Storing Italian Chocolate Almond Cake
Torta caprese keeps well for about 3 days in an airtight container at room temperature, provided your kitchen isn’t particularly warm. You can also keep it in the refrigerator for up to 5 days, but let it come back to room temperature before serving for the best texture.
You can freeze the cake as well. Wrap the whole cake or individual slices well and freeze for up to 3 months. Thaw at room temperature and dust with fresh powdered sugar before serving.
FAQ Torta Caprese
Traditionally, yes. Torta caprese is made with almonds or almond flour rather than wheat flour. If you need the cake to be strictly gluten-free, check the labels of your chocolate and other ingredients for possible gluten contamination.
It was most likely baked a little too long. Torta caprese should be moist and dense in the center rather than completely dry like a regular sponge cake. Start checking it before the full baking time is up, especially since ovens can vary.
Absolutely. In fact, this is a great cake to make a day ahead. Let it cool completely, cover it and add the powdered sugar shortly before serving.
Yes. Orange zest is my addition (I just love the combination of chocolate and orange!) rather than an essential ingredient in traditional torta caprese. Simply leave it out if you prefer a more classic chocolate and almond flavor.
In this case, caprese means “from Capri.” The cake takes its name from the Italian island where it originated.
More Italian delights
Torta di cioccolata (or Italian style chocolate cake)
Torta Caprese (Italian Chocolate Almond Cake)
Ingredients
- 200 gr dark chocolate
- 180 gr unsalted butter at room temperature
- 140 gr sugar
- 200 gr almond flour
- 4 eggs split
- zest of 1 orange
- Powdered sugar for dusting
Equipment
- 20 cm/ 8 inch round baking tin
Instructions
- Preheat the oven to 180˚C/350˚F
- Put the chocolate into a heat resistant bowl and heat in a double boiler until melted. Take of the heat and leave to cool to room temperature200 gr dark chocolate
- Whisk the butter with 100 gr/ 3 oz of the sugar creamy and add the egg yolks one by one. Scrape the sides of the bowl every once in a while. As soon as mixed add the almond flour, the zest and the chocolate and mix well.200 gr almond flour, 180 gr unsalted butter , 140 gr sugar, 4 eggs, zest of 1 orange
- Whisk the egg whites in a grease free bowl with the remaining 40 gr of sugar till you have stiff peaks. Fold this through the chocolate mix and place into the – parchment lined – baking tin.
- Bake your cake in the preheated oven for about 45 minutes. Leave to cool in the tin and dust with icing sugar before servingPowdered sugar
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I love that shot of the smoke from the candle – very cool! Happy (belated) birthday!
Thanks Bri!
Over your expiration date?? Oh baby you are not anywhere near that date. I know you to be a vibrant, witty, funny and caring person and I love that about you. As we get older our tastes get more refined and that is just perfect. HAPPY BIRTHDAY my dear friend! I wish I was there to share some of this cake with you!
xo
Happy Birthday! Torta Caprese is a great way to celebrate. This looks particularity nice. Mrs K R and I have largely stopped giving each other gifts for birthdays and Christmas — we just don’t want that much, and everything we do want, we just buy (unless it’s something expensive of course, but it’s rare either one of us wants something like that). But because opening presents is fun, we do give each other silly little things. Anyway, fun post. Thanks.
I know what you mean John. I never really know what to ask for my birthday (or Christmas for that matter) as yes, we buy what we want so there is usually not a lot to wish for. But I was having my own on these Kitchenaid things for a while… 🙂 And it’s always fun to get a present (even if you really picked it out yourself.. Lol)
Happy birthday, Simone! This sounds like such a delicious and unique cake- Wish I could be there to celebrate (and indulge) with you!
Happy Birthday Simone, and also all the best from me!! And enjoy your new pasta machine attachment for your Kitchen Aid :))
Happy Birthday Simone. All the best. Every year that passes is a blessing where we learn new things, meet new people and gain wisdom. Best wishes for an amazing year.
I like anything that gives me presents. I’m way older than you but I’ll have a birthday if it means I get to unwrap something. I’m just a baby at heart, I’m sure. I’d probably peek into wrapped presents too if there were any lying around.
I love torta caprese and make it a few times a year. No candles though. We’d have to have the fire brigade standing outside. 🙂
Lol Maureen! Yes I don’t mind the present part of the birthday and really happy with mine…:)
Happy birthday dear Simone! What a great cake – no gluten at all!
Yes! Glutenfree and delicious!