Imagine a dessert so decadent, so rich, and so impossibly smooth that it defies all traditional cake expectations. The Torta Caprese is not just a cake - it's a luxurious chocolate experience that transports you straight to the sun-drenched coast of Capri, Italy. With its intense dark chocolate flavor, delicate almond undertones, and gloriously fudgy texture, this flourless masterpiece promises to be the most irresistible chocolate dessert you'll ever taste. Prepare to fall in love with every single heavenly bite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 8 oz dark chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/4 tsp salt
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the bottom and sides with butter and lining the bottom with parchment paper.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Add the chopped dark chocolate and unsalted butter to the double boiler. Melt slowly, stirring occasionally, until the mixture is completely smooth and glossy.
- Remove the chocolate mixture from heat and let it cool slightly for 5 minutes. Whisk in the sugar and salt until well combined.
- In a separate large bowl, crack the eggs and add vanilla extract. Whisk the eggs until they become light and slightly frothy.
- Gradually pour the warm chocolate mixture into the eggs, whisking constantly to prevent the eggs from scrambling.
- Gently fold in the almond flour using a spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let the cake cool completely in the pan on a wire rack, which will take about 1 hour.
- Once cooled, carefully remove the sides of the springform pan and transfer the cake to a serving plate.
- Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve.
- Slice and serve at room temperature. The cake can be stored covered at room temperature for up to 3 days.
Tips
- Use high-quality dark chocolate for the most intense flavor profile
- Ensure all ingredients are at room temperature for smooth mixing
- Melt chocolate slowly and gently to prevent burning
- Don't overmix the batter - this can make the cake dense
- Use a springform pan for easy cake removal
- Let the cake cool completely before dusting with powdered sugar
- For extra richness, serve with a dollop of whipped cream or a scoop of vanilla gelato
- Store at room temperature in an airtight container to maintain its perfect texture
Nutrition Facts
Calories: 412kcal
Carbohydrates: 31g
Protein: 7g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 35mg
