The Capri cake, known to everyone as torta caprese, is one of those desserts that never goes out of style. I call it “Capri” because I discovered this recipe thanks to Anna Moroni, with whom I began expanding my recipe collection many years ago. From her, I learned simple desserts, always reliably successful, and among them was this chocolate and almond wonder.
It’s a flourless cake, perfect for those who need to avoid gluten, with a soft and melt-in-your-mouth texture that captivates at first bite. Few ingredients, an easy and reliable preparation, and here you have a dessert that becomes a real treat: ideal as a dessert, also great as a snack or accompanied by a dollop of whipped cream. A sure success recipe that, every time, brings a piece of tradition and a touch of memory to the table.
As always, before moving on to the recipe, other sweet ideas:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 280.65 (Kcal)
- Carbohydrates 17.61 (g) of which sugars 10.13 (g)
- Proteins 6.41 (g)
- Fat 21.61 (g) of which saturated 10.42 (g)of which unsaturated 10.73 (g)
- Fibers 3.50 (g)
- Sodium 28.97 (mg)
Indicative values for a portion of 63 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 tbsp butter (soft)
- 1/2 cup sugar
- 4 eggs
- 1 1/4 cups almonds (finely ground)
- 2 tbsp unsweetened cocoa powder
- 3 tbsp potato starch (or cornstarch)
- 4 oz dark chocolate
- 1 tsp baking powder
- powdered sugar (for serving)
Tools
For baking, I used a 9-inch springform pan because it should not be very tall and it’s crumbly.
- 1 Food Processor
- 1 Baking Pan
Preparation
Before starting, weigh all the ingredients listed in the recipe: this way, you will have everything at hand, and the preparation will be faster and more organized. Finely grind the almonds and melt the chocolate. You can melt it in a bain-marie, using a saucepan with a bit of water and a bowl placed on top.
Alternatively, use the microwave: set 30-second intervals, stirring each time. After 2-3 intervals, the chocolate will be perfectly melted and ready to use.
In a large bowl, beat the soft butter with the sugar using electric whisks until you obtain a light and homogeneous mixture. Add the egg yolks one at a time, continuing to beat.
Then incorporate the ground almonds, potato starch, sifted cocoa, melted chocolate, and baking powder. Mix everything well until you form a uniform batter.
In another bowl, beat the egg whites until stiff peaks form: remember that the whisks must be perfectly clean and dry; otherwise, the egg whites won’t whip up.
Gently fold the whipped egg whites into the batter using a spatula with upward movements. Add them in two parts: the first part will help make the batter more fluid and homogeneous, while the second one will maintain the right lightness and softness.
Pour the mixture into a previously greased and floured springform pan. Level the surface well and bake in a preheated oven at 340°F for 35-40 minutes. Before removing from the oven, always do the toothpick test: if it comes out dry, the cake is ready.
Once baked, let the cake cool completely before removing it from the pan. When it is completely cold, dust it with powdered sugar.
NOTES
Capri Cake is one of those desserts that never disappoint: simple to prepare, with genuine ingredients and always reliable results. It is soft, moist just right, and with that intense chocolate and almond flavor that captivates at first bite. A dessert born from tradition but always current, perfect to serve on any occasion, from Sunday lunch to a special snack.
Try making it yourself: you will find that this recipe is really within everyone’s reach and will soon become an essential classic in your recipe collection.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I prepare the Capri Cake in advance?
Yes, certainly. Capri Cake remains soft and tasty for 2-3 days, stored under a glass dome or well covered with plastic wrap.
Can I substitute the almonds with another type of nuts?
Traditionally, the recipe calls for almonds, but if you prefer, you can substitute them with finely chopped toasted hazelnuts: you’ll get an equally delicious version with a slightly different aroma.
