Torta Caprese
A rich, flourless chocolate and almond cake from Capri, with a crisp top and fudgy middle.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 10
- Level
- Easy
Legend has it this cake was invented when a baker forgot to add flour. It's naturally gluten-free.
Dust with icing sugar and serve with cream.
Torta Caprese
1 hr total · approx. 380 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 170°C / 150°C fan. Line a 23cm springform tin.
- Melt the chocolate and butter together. Cool slightly.
- Whisk the yolks with half the sugar until pale. Stir in the chocolate and almonds.
- Whisk the whites to soft peaks, then add the rest of the sugar and whisk until glossy.
- Fold the whites into the chocolate mix. Pour into the tin and bake for 35–40 minutes.
- Cool in the tin and dust with icing sugar.
Cook's noteIt will sink slightly as it cools, which is normal.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
