You don’t have to travel to Naples for a slice of the Torta Caprese…
A flourless chocolate cake made from ground almonds and cocoa powder, Torta Caprese is named after the island of Capri in Italy’s Bay of Napoli.
Best served with vanilla gelato…
Torta Caprese.
- 4 eggs, separated into yolks and whites
- 1-½ cups confectioner’s sugar
- ¾ cup 1-½ sticks unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1-½ cups ground almonds
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- Additional confectioner’s sugar ((for dusting))
- Whole almonds ((as garnish))
- Preheat oven to 340 degrees F. Grease a 9-inch cake pan, and set aside.
- Whip the egg whites and ¾ cup of the confectioner’s sugar until soft peaks form. Set aside.
- Beat the butter, ¾ cup of the confectioner’s sugar, egg yolks, and vanilla until light and creamy, about 4 minutes. Whisk in the ground almonds, cocoa powder, baking powder, and salt. Fold in the egg whites until just incorporated. Pour the batter into the greased pan.
- Bake the Torta Caprese until a toothpick inserted in the center comes out clean, about 40 minutes. Allow to cool completely. Dust with confectioner’s sugar, and top with almonds once cool. Slice, and enjoy!
