Recipe for Torta Caprese: delicious Italian chocolate cake

The Italians call Torta Caprese a heavenly chocolate cake. It is easy to bake and can even be made without flour.

In Capri it is only called Caprese, in the rest of Italy Torta Caprese. But it has nothing to do with tomatoes, mozzarella and basil. It is a wonderful chocolate cake that is crispy on the outside but moist and fluffy on the inside. Since no flour is used in the recipe, Torta Caprese is also ideal for people with gluten intolerance. Here, ground almonds are used instead. You can also use other nuts such as walnuts or hazelnuts if you like. Extra tips: In cake recipes, the chocolate is often melted over a hot water bath. If you instead grate the chocolate or finely chop it with a sharp knife, the cake will be even more fluffy!

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Torta Caprese: Recipe for Italian Chocolate Cake – The Ingredients

Servings: 12 pieces (spring form with 22 cm Ø)
Preparation time: 15 minutes
Baking time: 45 minutes
Difficulty: easy
  • 170 g dark chocolate (at least 70% cocoa content)
  • 5 eggs (room temperature)
  • 170 g granulated sugar
  • 1 pinch of salt
  • 170 g butter (room temperature)
  • 1 teaspoon vanilla extract
  • 170 g ground almonds
  • 25 g cornstarch
  • 3 teaspoons cocoa powder
  • 1 teaspoon baking powder

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Chocolate cake recipe: How to bake torta caprese

  1. Preheat the oven to 170 ° C top / bottom heat. Grease the springform pan with butter and sprinkle with a little cornstarch. In this way, the cake comes out of the mold better later and the edge becomes crispier.
  2. Finely chop or grate the chocolate with a knife.
  3. Separate the eggs and place the egg whites, half of the sugar and a pinch of salt in a bowl. Whisk the egg whites fluffily using a hand mixer.
  4. In a second bowl, cream the butter with the remaining sugar. Add egg yolks one at a time, mixing well before adding the next. Turn down the vanilla as well.
  5. In another bowl, mix together the chocolate, almonds, cornstarch, cocoa powder and baking powder. Now turn half of the egg white and half of the chocolate mixture into the creamy butter and egg yolk mixture. Then mix in all the remaining sub-doughs to create a chocolate, homogeneous dough.
  6. Pour the batter into the springform pan and bake the dry caprese in the oven for about 45 minutes. Then take it out of the oven and let it cool in the mold.

It is important that you let the chocolate cake cool completely before you take it out of the mold, otherwise there is a risk that it will break! At will you can use Torta Caprese then powder with powdered sugar. If you keep the cake covered in a cool place, it will last for about five days. Good luck baking and enjoy! (crazy)

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