Torta Caprese al Cioccolato
Rich and fudgy, this is always a crowd pleaser for a brunch.
Torta Caprese al Cioccolato: A Flourless Chocolate Delight with a Notorious Past
If there’s one dessert that brings our family together—especially for John’s Grammy, who’s gluten intolerant—it’s the legendary Torta Caprese al Cioccolato. This decadent, flourless chocolate cake isn’t just a treat for anyone avoiding gluten; it’s a slice of Italian history, with a story as rich as its flavor.
Where Did Torta Caprese Begin?
Legend has it that this cake was born on the sun-drenched Island of Capri, just off the Amalfi Coast. Picture it: the 1920s, Capri’s turquoise waters sparkling, and a pastry chef scrambling to whip up a dessert for some American visitors. In his haste—or maybe thanks to a little island magic—he forgot to add flour to his chocolate almond cake. The result? A dense, moist, and impossibly chocolatey masterpiece that became an instant classic.
Gangsters, Glamour, and a Happy Accident
Now, here’s the fun part of the story that always gets our family laughing: they say those “American visitors” were none other than a group of gangsters on a European holiday, hiding out from the heat back home. (You can practically hear the jazz and see the fedoras, right?) Whether it’s true or just a delicious rumor, it makes every bite feel a little more adventurous.
How Do You Say “Capri,” Anyway?
Let’s be real—everyone’s heard someone call it “KAY-pree” or “kuh-PREE.” But if you want to say it like a true Italian, it’s “KAH-pree” (KAH-pree). Short, sweet, and with the emphasis on the first syllable. Try it out loud—bonus points if you give it a little Italian flair with your hands!
Why We Love It
Gluten-Free Goodness: No flour, no problem—everyone can enjoy a slice, especially Grammy.
Simple Ingredients, Big Flavor: Just chocolate, almonds, butter, eggs, and sugar. That’s it!
Rich Family Tradition: Whether it’s birthdays, holidays, or just a Sunday supper, Torta Caprese always makes an appearance on our table.
Our Family’s Twist
We like to serve ours with a dollop of whipped cream and a sprinkle of powdered sugar, sometimes with a few fresh berries from the garden. And of course, we always tell the gangster story—because every recipe tastes better with a little bit of myth and a lot of laughter.
Ready to Bake?
If you want to bring a taste of Capri (and a touch of old-school intrigue) to your kitchen, check out our step-by-step Torta Caprese al Cioccolato recipe—coming soon! Until then, remember: it’s not just a cake, it’s an adventure. Buon appetito!
Torta Caprese al CioccolatoGF
Ingredients
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5 ea Eggs
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5 oz Sugar, granulated
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.5 tsp Sea Salt
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5 oz Butter
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3.5 oz Chocolate, Bittersweet
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3.5 oz Almond Flour
Instructions
- Weigh out your ingredients and separate the eggs into two bowls.
- Chop the chocolate while melting the butter in a small pot or the microwave. Then add the chopped chocolate to the melted butter and stir till melted and a smooth mixture.
- Whip the egg yolks and granulated sugar till ribbon stages.
- Whip the whites to a very stiff peak. Start the mixer on slow and ramp up the speed.
- Fold in the melted butter slowly as not to deflate the mixture. Sift in the almond flour and fold in to the mixture. Using a baloon whisk, gently fold in the whipped egg whites.
- Bake in a preheated convection oven at 360°F for 20-25min, then remove from the oven and cool
- Unmold, place on your platter and decorate.
Notes
• I like to use a 10-inch springform cake pan with removable sides. If you use a cake pan with a bottom, put a piece of parchment on the bottom of the inside of the pan. Draw the size of the pan on the parchment and cut with scissors.
•Use a good chocolate bar 64%-70% not chips for cookies. And definitely good quality butter.
•Don't overbake it. It should be soft, and you may say it's underdone, but it's probably not. It shouldn't take more than 25 minutes. For me, 20-25 minutes is the right amount of time.
•I prefer to make this cake on the day of eating. My preference is not to refrigerate it. So if you have to make the day before just cover with plastic and decorate on the day of using.
Served with creme anglaise and fresh fruit.
