Torta Caprese is a rich, flourless chocolate cake that was born in Capri—therefore the name Caprese. Its origin is uncertain, but one famous tale maintains that the cake was created by accident when some gangsters buying spats for Al Capone requested that a local chef bake them a cake. He is said to have forgotten to include the flour, but was delighted to learn that the gangsters liked it so much they requested the recipe. Unlike many of the flourless chocolate cakes of today, this one does use a large quantity of almond flour. Torta Caprese is moist and dense and is not at all difficult to make.
Butter a 10-inch springform, and dust it with cocoa. You don’t want to use flour because that will give the cake bottom and sides an unappealing white dusty look.
Melt the chocolate and the butter in a pot or bowl over simmering water. It’s essential to use a high-quality chocolate here, because the flavor is so dependent on it. My preference, by far, is Lindt’s 70% chocolate.
Lindt Chocolate Bar
When the chocolate and butter are melted and slightly cooled, stir in the vanilla and the almond extract. Neither of these ingredients is traditional, but I believe they enhance the flavor considerably. I recommend using Bob’sRed Mill Superfine Almond Flour made from blanched whole almonds. This flour is now happily available in most supermarkets, saving you the trouble of having to grind your own.
Red Mill Almond Flour
Because almond flour has a very mild flavor, the extract gives the cake a bit of a punch.
Make certain that your eggs are at room temperature. Separate the eggs and put the whites into a stand-mixing bowl. Beat the egg whites until foamy. Add in the cream of tartar, which I use for added stability. Gradually add in 1⁄2 of the sugar, increase the speed to high, and beat until stiff peaks are formed.
Whip the egg whites.
Scrape the egg whites into another bowl.
In the same bowl in which you beat the egg whites (no need to wash it out), beat the yolks. Gradually beat in the remainder of the sugar. Whip at high speed until light, fluffy, and inflated.
Whip the yolks.
The whipped egg yolks help the cake rise and give it structure, which is necessary because there is no baking powder or baking soda to give it a lift.
Gently beat in the chocolate mixture, the salt, and the cocoa for a minute or two until combined.
Add the chocolate.
Though, not traditional, I use the cocoa to intensify the chocolate flavor
Gently beat in the almond flour. Add 1⁄3 of the beaten egg whites, and mix gently until combined.
Carefully fold in the remainder of the egg whites with a rubber spatula. You don’t want to deflate the egg whites.
Fold in the egg whites.
Scrape the batter into the prepared springform, level off the top, and bake for 45-50 minutes. at 325°. A cake tester will not come out completely clean because the cake should be slightly underbaked in the center.
Pour the batter into the springform.
Cool the Torta Caprese on a rack for 20 minutes, run a thin-bladed knife around the edges, then carefully remove the outer ring.
Cool the cake on a rack.
The Torta Caprese is likely to crack a bit on top. I found moving it off the bottom of the springform nearly impossible without breaking the cake apart. You’re better off to wait until you have cut a few pieces
When the cake is fully cooled, dust it with confectioner’s sugar.
Dust the cake with powdered sugar.
Torta Caprese is usually served plain, but it can be accompanied by vanilla ice cream or unsweetened or lightly sweetened whipped cream. Torta Caprese will keep nicely for nearly a week if kept tightly covered.
