Capri Torta Caprese
A flourless chocolate cake from Capri, dense with almonds and shaped by the quiet precision of island kitchens.
On Capri, certain recipes are not adapted – they are repeated. Torta Caprese belongs to that rhythm. Made without flour, it relies on almonds, chocolate, butter, and eggs, brought together with care rather than technique.
The process is simple but exact. Chocolate is melted slowly, butter folded in, almonds ground fine but not too fine. The batter is dense, almost heavy, poured into a pan and baked just until set.
It does not rise like other cakes. It settles.
The surface cracks slightly as it cools, the interior remaining soft, almost truffle-like. It is served without decoration, sometimes with a light dusting of sugar, nothing more.
It is not meant to impress.
It is meant to be made the same way, again and again.
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The Ritual: Capri Torta Caprese
Ingredients
- 200 g dark chocolate
- 200 g butter
- 200 g finely ground almonds (or almond flour)
- 200 g sugar
- 4 eggs, separated
- pinch of salt
Method
- Melt the chocolate and butter gently in a bain marie over low heat until smooth (you can use your glass mixing bowl over your copper pan with boiling water). Let cool slightly.
- In a bowl, beat the egg yolks with the sugar until pale and thick.
- Stir in the melted chocolate mixture, then add the ground almonds.
- In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Fold the egg whites gently into the batter, keeping as much air as possible.
- Pour into a lined and buttered springform pan.
- Bake at 170°C (350°F) for 35–40 minutes, until set but still soft in the center.
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Let cool completely before removing from the pan.
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Best served once cooled, when the surface settles and the interior remains soft.
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