Torta Caprese (8)

A rich and intensely chocolatey cake originating from the island of Capri but made and appreciated across Italy and beyond. This version is from ” Organic” by Sophie Grigson and William Black. Serve on its own or preferably topped with a dollop of mascarpone, creme fraiche or thick greek yoghurt.

Torta Caprese (8)
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Torta Caprese (8)
Print Recipe
  1. Line the base of a 24 cm cake tin with non stick baking paper and grease the sides. Preheat the oven to 180 C, 160 Fan, Gas 4.
  2. Process the chocolate until very finely chopped but still retaining a little texture or chop finely with a large knife.
  3. Beat the egg yolks with the sugar and vanilla until the mixture is pale and thick. Fold in the chocolate, the almonds and the melted butter.
  4. Whisk the egg white until they form soft peaks and fold in to the chocolate mix. Spoon into the prepared cake tin.
  5. Bake for about 50-60 minutes until just firm to the touch. Leave to cool in the tin then turn out. Dust the surface with icing sugar before serving.
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