📝 About This Recipe
Hailing from the glamorous island of Capri, this legendary flourless cake is a masterpiece of Italian simplicity, allegedly born from a chef's fortunate mistake of forgetting the flour. It boasts a deeply fudgy, moist interior and a delicate, crackly crust that yields to the rich aroma of toasted almonds and dark chocolate. This gluten-free treasure is the ultimate expression of 'dolce vita,' offering a sophisticated balance of textures that melts on the tongue.
🥗 Ingredients
The Chocolate Base
- 200 grams Dark Chocolate (at least 60-70% cocoa solids, high quality)
- 200 grams Unsalted Butter (cubed, at room temperature)
- 150 grams Granulated Sugar (divided into two equal portions)
The Nut and Egg Mixture
- 250 grams Blanched Almonds (or high-quality almond flour)
- 5 pieces Large Eggs (separated, at room temperature)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Sea Salt (to balance the richness)
- 1 tablespoon Orange Zest (from one organic orange)
Finishing Touches
- 2 tablespoons Powdered Sugar (for dusting)
- 1 teaspoon Cocoa Powder (optional, for the pan)
👨🍳 Instructions
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1
Preheat your oven to 170°C (340°F). Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper. Lightly dust the sides with a little cocoa powder, tapping out the excess.
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2
If using whole blanched almonds, pulse them in a food processor until they reach a texture similar to coarse sand. Do not over-process or they will turn into almond butter; a few tiny pebbles are fine for texture.
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3
Roughly chop the dark chocolate. Place it in a heatproof bowl set over a pot of barely simmering water (bain-marie), ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until completely smooth.
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4
Add the cubed butter to the melted chocolate, stirring gently until the butter is fully incorporated and the mixture is glossy. Remove from heat and let it cool slightly.
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5
In a large mixing bowl, whisk the 5 egg yolks with 75g of the granulated sugar and the vanilla bean paste until the mixture is pale, thick, and leaves a ribbon trail when the whisk is lifted.
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6
Slowly pour the melted chocolate-butter mixture into the egg yolk mixture, whisking constantly to ensure the eggs don't scramble. Fold in the orange zest and the sea salt.
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7
Gently fold the ground almonds into the chocolate base using a rubber spatula until just combined.
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8
In a separate, perfectly clean bowl, whisk the 5 egg whites on medium speed until soft peaks form. Gradually add the remaining 75g of sugar, increasing the speed until stiff, glossy peaks form.
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9
Take a large spoonful of the whipped egg whites and stir it vigorously into the chocolate-almond base to lighten the batter.
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10
Gently fold the remaining egg whites into the batter in two batches using a figure-eight motion. Be careful not to deflate the air, as this is the only leavening agent in the cake.
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11
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes. The cake is done when the top is set and crackly, but the center still feels slightly soft when pressed.
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12
Remove from the oven and allow the cake to cool completely in the pan on a wire rack. It will sink slightly in the middle as it cools—this is perfectly normal and creates the signature texture.
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13
Once cold, carefully run a knife around the edge and release the springform. Invert onto a plate, remove the parchment, and then flip back onto your serving platter.
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14
Generously dust the top with powdered sugar just before serving. For a traditional look, you can place a stencil or a paper cutout of a 'Fleur-de-lis' or the word 'Capri' on top before dusting.
💡 Chef's Tips
For the best texture, grind your own almonds rather than using store-bought superfine flour; the rustic meal provides a better bite. Ensure your eggs are at room temperature to achieve maximum volume when whisking the whites. Do not overbake! The Torta Caprese should remain 'umida' (moist) inside; a toothpick inserted should come out with a few moist crumbs. Using a high-quality chocolate with at least 70% cocoa will prevent the cake from being overly sweet and enhance the almond flavor. If the cake top browns too quickly, loosely cover it with a sheet of foil after 30 minutes of baking.
🍽️ Serving Suggestions
Serve each slice with a generous dollop of unsweetened whipped cream or mascarpone cream to offset the richness. A side of fresh raspberries or macerated strawberries provides a bright acidity that cuts through the chocolate. Pair with a glass of ice-cold Limoncello for an authentic Caprese experience. A small glass of Vin Santo or a rich Espresso is the perfect afternoon accompaniment. For a modern twist, add a tiny sprinkle of flaky sea salt over the powdered sugar dusting.