Torta Caprese recipe is originated in the Island of Capri in Italy. It is the first gluten-free cakes ever made which widely known and is popular especially near by Naples in Italy.
This traditional cake is made up of dark melted chocolate and either almonds or hazelnuts. It is a flourless cake and the texture of the cake is very soft and moist in the center with the shell comprise thin crispy crust which makes it scrumptious.
History of Torta Caprese Recipe
There are many background stories associated with Torte Caprese. One among them suggests Caprese cake was made as per the request of King of Naples’ Austrian wife. She asked for an Austrian chocolate cake which is also termed to as sacher cake.
The Neapolitan chefs improvised the cake using almond, which is a typical Neopolitan ingredient. Another story suggests Caprese cake was created by a Neapolitan chef to fulfill a tourist’s order for an almond cake who mistakenly forgot to add flour in the cake. The result was a soft and crunchy delicious cake. Another unauthenticated story suggests the cake was made by two Austrian women during the early 1930s.
Despite of Torte Caprese’ origins, it has been called “uno dei pasticci più fortunati della storia” which means one of the most fortunate mistakes of history.
- 6 ounces dark chocolate (70% cocao), chopped
- 10 tablespoons unsalted butter at room temperature
- 1 cup ground almond meal almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon coffee liqueur
- ½ tablespoon kosher salt
- 1 pinch cayenne pepper optional
- 4 eggs at room temperature
- ¾ cup white granulated sugar
- powdered sugar
- 1 cup fresh raspberries
- unsweetened whipped cream
- Take an 8-inch cake pan and grease it with butter. Place a round piece of parchment paper in bottom. Dust some flour on the cake pan and set aside.
- Preheat the micro wave oven to 350 degrees F.
- Fill a saucepan with 1 to 1.5 inches of water. Pour chocolate and butter in a mixing bowl and place it on the source pan. Melt the chocolate and butter on low heat.
- Once melted, remove from heat and mix in almond flour, coffee liqueur, cocoa powder, salt, and cayenne. Stir until the mixture is fully combined. Set aside the mixture.
- Take a second bowl and add eggs and sugar. Combine them either by beater or whisk by hand. Make sure to continue stirring the egg whites vigorously and steadily so that the sugar mixes in evenly.
- Combine the chocolate mixture with egg mixture. Make a clockwise stir gently with a spatula without the mixture getting bubbles.
- Pour the whole mixture in to a baking pan which has been greased with butter. Tap on the pan for settling the batter.
- Bake the cake in the preheated oven for 25 to 30 minutes. Set aside the baked cake for another 30 minutes for the cake to cool. Place it in fridge before serving.
- Before serving, dust some cocoa and powdered sugar and whip it with unsweetened whipped cream and raspberries.