A dense chocolate cake from Capri, with a thin crisp edge and a moist center. Ground almonds replace the wheat flour; letting the cake cool completely gives it its characteristic firm yet tender bite.
Torta caprese is a chocolate cake associated with Capri, the island in the Gulf of Naples. In this version, dark chocolate and ground almonds make up most of the batter; there’s no wheat flour in it. The result isn’t a light, airy cake, but a dense one with a rich chocolate flavor and a soft, almost fudgy middle. A light dusting of powdered sugar is all it needs to finish. If you like, serve it with unsweetened whipped cream: it makes each bite a little lighter without overpowering the chocolate.
The choice of chocolate makes a difference. A bar of dark chocolate with around 70 percent cocoa gives the cake a distinct, slightly bitter flavor that pairs well with the sweetness of the sugar and the mild, nutty almonds. Use chocolate you’d enjoy eating on its own; extra-sweet milk chocolate makes the result flatter and softer. Finely ground almonds give the batter an even texture. If you only have almond flour, you can use the same weight. Don’t use coarsely chopped almonds as a complete replacement: they absorb moisture differently and make the cake less cohesive.
The technique creates the contrast between the edge and the center. First, melted chocolate and butter are mixed with the egg yolks. Whipped egg whites add air to the rich mixture, but the cake stays fairly dense: it won’t rise like an ordinary cake. Fold the egg whites into the batter in batches, stopping as soon as no large white streaks remain. In the oven, the edges set before the middle. Take the cake out when the edges look firm and the center still gives just a little; a completely dry skewer isn’t the goal here.
After baking, let the cake cool completely in the pan before removing it. The center is still delicate while warm, and a slice may fall apart; once cooled, the texture becomes denser and it’s easier to cut neat slices. The cake can be kept covered at room temperature if you’re serving it within a day or two. For longer storage, cover it well and refrigerate it; bring a slice back to room temperature before serving so the chocolate doesn’t taste hard and cold. Dust with powdered sugar just before slicing.
Preheat the oven to 170 °C, conventional heat (top and bottom). Line the base of a 20 cm springform pan with baking paper.
Melt the chocolate and butter together in a double boiler or in short bursts in the microwave. Stir until smooth and leave the mixture to cool for a few minutes.
In a large bowl, beat the egg yolks with the superfine sugar until the mixture is pale and creamy. Stir in the cooled chocolate mixture, then mix in the ground almonds and salt.
In a clean bowl, beat the egg whites until stiff, glossy peaks form. Fold a generous spoonful of egg white into the chocolate mixture to loosen it. Gently fold in the rest in two batches.
Spoon the batter into the springform pan and smooth the top. Bake for 30–35 minutes, until the edges are firm and the center still gives very slightly when you gently move the pan.
Let the cake cool completely in the pan. Loosen the sides, remove the cake, and dust with powdered sugar just before serving.
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