Caprese Chocolate and Almond Torte
This gluten-free, flourless chocolate cake from Capri, Italy gets rich, almost brownie-like texture, thanks to ground almonds and a generous amount of egg.
- Makes10 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling20 minutes active
- 6
This flourless chocolate cake from Capri, Italy (where it is called torta caprese), gets its rich, almost brownie-like texture from ground almonds and a generous amount of egg. Before grinding the nuts, we toast them to intensify their flavor and accentuate the deep, roasted notes of the chocolate. We preferred the cake made with bittersweet chocolate containing 70 to 80 percent cocoa solids. You can, of course, use a lighter, sweeter bittersweet chocolate, but the cake will have less chocolate intensity. Serve slices warm or at room temperature dolloped with unsweetened whipped cream.
Don’t forget the reduce the oven to 300°F after toasting the almonds. Also, don't overbake the cake or its texture will be dry and tough. Whereas most cakes are done when a toothpick inserted at the center comes out clean, a toothpick inserted into this one should come out with sticky, fudgy crumbs, similar to brownies.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.