Torta Caprese has no flour, so the cake depends on almond texture, chocolate quality, and timing. The center should stay dense and slightly fudgy, with enough structure from whipped egg whites to slice cleanly after cooling.
Gusta chopped almonds are currently out of stock, so the product link may show a Notify Me state. The recipe still works with finely chopped almonds from your pantry while the method stays the same.
Set servings and units first. You can change them anytime.
Heat the oven to 340 F. Butter a 9 in springform pan and line the base with parchment.
Melt the chocolate and butter together in a heatproof bowl set over barely simmering water. Let cool 5 minutes.
Pulse the chopped almonds until fine but not pasty. Leave a little texture.
Beat the egg yolks with half the sugar until pale. Stir in the chocolate mixture, almonds, and salt.
Beat the egg whites to soft peaks, then add the remaining sugar and beat to glossy medium peaks.
Fold the whites into the chocolate base in three additions. Scrape into the pan and level the top.
Bake 32 to 36 minutes, until the edge is set and the center still has a slight wobble. Cool completely before slicing.
You made Torta Caprese. Time to eat.
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Do not slice the cake warm. The center sets as it cools, and that rest is the difference between fudgy and collapsed.
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1 item in stock $12.97
Six Italian regions. Nothing reformulated. Imported direct.
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