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Torta Caprese

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Adjust Servings:
110 gr almond meal
40 gr crushed almond
125 gr dark chocolate 75 %
125 gr butter
3 eggs
1 grated orange
120 gr sugar

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Torta Caprese

  • Gluten Free

A sweet mistake !...... even Gluten free!

  • 50 minutes
  • Serves 6
  • Easy




To be perfect, this cake originally from Capri, must to be soft and moist.

A story tell that a chef from capri, Carmine Di Fiore in 1920 made this dessert by accident, forgetting to add flour to the dough. The result was a delicious dessert, with a crispy crust and a moist heart!


I love it!

You can embellish your cake with elegant stencils and serve it with a #tuft# of whipped cream!


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Preheat oven to 180*.
Grease and flour a 20 cm diameter cake tin.
Cut butter into small cubes and transfer it in a saucepan over the heat. Add chocolate and melt in a water bather for few minutes on low heat.
Separating yolks from the egg whites and add sugar. Keep egg whites aside.
Beat egg yolks with sugar for about 10 minutes, until obtaining a frothy mixture.
Add almond meal and grated orange into the melted chocolate, mix well. After, add everything into the sugar and yolk mixture and mix with a spatula.
Beat egg whites until stiff. Incorporate them into the egg and chocolate mixture, mixing gently with a spatula, with a movement from top to bottom, so as not to disassemble the egg whites.
Pour the mixture into the pan and level with a spatula.
Bake in a static oven at 180* degrees for 35 minutes.
Once your Caprese Cake has been baked, let I cool before sprinkling with icing sugar.


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