Torta Caprese

At a glance

Serves: 8 slices · Prep: 25 minutes · Cook: 30–40 minutes

Cooling: at least 90 minutes. Use a 20 cm round cake tin.

Ingredients

• 200 g finely ground almonds
• 170 g dark chocolate (about 70%), chopped
• 140 g unsalted butter, plus a little for the tin
• 140 g caster sugar, divided into two equal portions
• 4 medium eggs, separated
• 1 small pinch of fine salt
• 5 g icing sugar, optional, for serving

Method

1. Heat the oven to 170°C conventional / 150°C fan. Butter the 20 cm tin and line its base with baking paper.
2. Melt the chocolate and butter together gently in a heatproof bowl over barely simmering water. Keep the bowl above the water. Stir smooth and let cool until lukewarm.
3. Beat the egg yolks with 70 g of the caster sugar until paler. Stir in the cooled chocolate mixture, then the ground almonds and salt.
4. In a clean bowl, whisk the egg whites until foamy. Gradually add the remaining 70 g sugar and whisk to soft, stable peaks. Fold one-third into the chocolate mixture, then fold in the rest gently.
5. Spread the batter in the tin. Bake for 30–40 minutes. The edges should be set and a skewer near the centre should carry moist crumbs rather than liquid batter. Check toward the shorter end of the range.
6. Let the cake cool fully in its tin before releasing it; allow at least 90 minutes. Dust lightly with icing sugar if using, then cut into eight slices.

Make it work at home

Contains almonds, eggs and dairy. Check the chocolate and other ingredient labels for additional allergens. No added wheat flour does not certify a cake or kitchen as gluten-free.

Italy by Taste home adaptation, not kitchen-tested for this edition. The linked sources provide regional context and recipe background.

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Recipe author / Chocolate and almond caprese · Italia.it / Campanian food

Checked on 21 October 2026. Confirm current opening times, access and transport for your travel date.