Torta Caprese al Cioccolato
The classic flourless chocolate and almond cake from the island of Capri, dense, fudgy and naturally gluten-free.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium
Cuisine
Italian
vegetariangluten-free
Ingredients
200gdark chocolate 70%, chopped
150gbutter
200gground almonds
180gcaster sugar
4eggs, separated
1 tspvanilla extract
1 pinchsalt
2 tbspicing sugar for dusting
Instructions
1
Preheat oven to 170C, grease and line a 22cm springform tin.
2
Melt chocolate and butter together, cool slightly.
3
Whisk egg yolks with sugar until pale, stir in chocolate mixture and vanilla.
4
Fold in ground almonds.
5
Whisk egg whites with salt to stiff peaks, fold gently into chocolate mixture.
6
Bake 35 minutes — it should be set but still slightly fudgy in the centre.
7
Cool completely, dust with icing sugar and serve with whipped cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
808
Protein
17.2g
Fat
60.1g
Carbs
56.3g
Fiber
6.3g
Sodium
2014mg
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