This authentic Italian treat is one of the most amazing chocolate cakes I’ve ever tried – and I call myself an expert when it comes to chocolate cake. The cake has a thin hard shell covering a moist interior. The finely ground almonds (almond flour) give it a nice flavor and bite.
The name Torta Caprese origins from the Italian island Capri where it’s said that a chef forgot to add flour into the cake batter. He served the cake anyway and customers liked it so much that the Torta Caprese was born.
It’s a simple but delicious cake containing only a handful of ingredients. The better the quality of the single ingredients – especially the chocolate – the better the Torta Caprese will turn out in the end.
I am a huge fan of simple, comforting food but these are often the tricky ones. People tend to understimate them, thinking they are darn easy to prepare, misled by the small number of ingredients. I learned my lessons, knowing that sometimes it’s a real challenge to prepare the simplest dish with an perfect outcome. Bla, bla bla, so the good news is: This cake is none of that kind. It’s easy and it’s tasty. Always. If the name wouldn’t point so obviously to Italy, I would pass this dish off as a classic Li’l Vienna dessert ;-)
Although I usually prepare the butter-chocolate-mixture over a baine-marie, you can do it without, just make sure not to heat the butter too much. Melt it over low heat, turn off the heat when the butter has melted, put the chocolate chips in and stir until the chocolate has fully dissolved. Set aside and let cool until needed. Since the rest of the recipe is pretty self-explaining, I stop now so you can start making this cake. One thing though: Don’t bake it too long – the cake should be moist in the inside.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to firstname.lastname@example.org Blog reader Debra tried our recipe: "Thanks so much for your amazing recipe." Winnie: "Hi Ursula and David, This is the outcome of your recipe for the Torta Caprese after having my first sample at a fund raiser at my Doctor’s clinic – which I was then determined to add to my recipe collection. I’ve made it a few times now, always with great results. The addition of organic cocao nibs has added a new twist which we enjoy as well. It tastes and looks very luxurious, not too sweet, is comfortable in the tummy and a hit with my husband (the chocolate fiend in our household!). Delicious with a berry compote and cream. Thanks for the recipe. Cheers, Winnie From Effie & Mins’ Kitchen"