Capri Dark Chocolate Almond Cake — Torta Caprese
Flourless southern Italian dark chocolate and almond cake from Capri, dense and fudgy with a crackled sugar crust.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 170°C. Grease two 12cm round tins or one 15cm tin, line base with parchment. Chop 120g dark chocolate. Separate 2 eggs; you'll need 4 egg whites total. Measure ground almonds, cocoa powder, both sugars, and salt.
Bake 1
Melt chocolate and 80g butter in a heatproof bowl over barely simmering water, stirring 3–4 minutes until smooth and glossy. Remove from heat, cool 5 minutes.
Build 1
Whisk 2 egg yolks with 70g caster sugar 1–2 minutes until pale and thick. Whisk in melted chocolate until combined. Stir in ground almonds and cocoa powder until thick and uniform.
Build 2
In a clean bowl, whisk all 4 egg whites with salt to soft peaks. Add 30g caster sugar, whisk to stiff glossy peaks. Fold a third into chocolate batter to loosen, then fold in remainder gently in two additions, preserving air.
Bake 2
Divide batter between two 12cm tins (or pour into one 15cm tin), smooth tops. Bake at 170°C for 25–30 minutes until the tops are cracked and set but centres have a slight wobble. Cool in tins 20 minutes, then turn out onto wire racks.
Plate
Dust generously with icing sugar and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.