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Traditional Recipe: Torta Caprese

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As the name suggests, the Torta Caprese (Caprese cake) originally comes from Capri, a beautiful little island, near Naples.
Dark brown, a little bit crunchy on the outside but soft and moist in the centre, this delicious and decadent chocolate cake is widely appreciated all over Italy. It is also an amazing gluten-free cake, because it doesn’t contain any flour; although, in some recipes a little bit of flour might be used to dust the baking tin.

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Tips.

1. The Torta Caprese is usually cooked in a large round baking tin (this is 26 cm wide) and shouldn’t be too thick.

2. This is a dark chocolate cake which suits better an adult taste, because it’s not very sweet. It is possible to adjust the recipe for the kids using a sweeter dark chocolate, adding 20 g of sugar to the ingredients and dusting with plenty of icing sugar.

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Torta Caprese.

For 8 servings

easy

Cooking time: 1 hour

Preparation time: 20 minutes

Ingredients

300 g (10.58 oz) almonds (without the skin)

170 g (5.99 oz) butter, softened

100 g (3.5 oz) brown sugar

45 g (1.5 oz) honey

200 g (7.05 oz) dark chocolate (70% cocoa solids)

4 eggs

icing sugar for garnish

cocoa powder to taste

a pinch of salt

Method

1. Toast the almonds in the oven for a few minutes at 180 ° C (356°F). Let cool then grind finely.

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2. Cut and melt the chocolate in bain-marie for a few minutes.

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3. In a large bowl, mix the butter with 4 egg yolks, honey, the brown sugar and a pinch of salt. Then add the ground almonds with the chocolate and mix well.

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4. Separately, whip all the egg whites until stiff, then gently mix with the rest of the ingredients.

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5. Grease with butter and line the base and sides of a large cake tin (I am using a tin 26 cm wide) with baking paper (roughly cut down to size). Then fill with the mixture and bake at 150 ° C (302°F) for about 1 hour.

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6. Take the cake out of the oven and let cool. Dust with some cocoa powder, decorate with icing sugar and serve.

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Torta Caprese.

Per 8 persone

Facile

Tempo di cottura: 1 ora

Tempo di preparazione: 20 minuti

Ingredienti

300 g di mandorle sbucciate

170 g di burro morbido (e del burro in più per imburrare la teglia)

100 g di zucchero di canna

45 g di miele

200 g di cioccolato fondente al 70 %

4 uova

zucchero e velo q. b. per guarnire

un pizzico di sale

cacao amaro in polvere q. b.

Preparazione.

1. Tostate le mandorle nel forno per qualche minuto a 180° C. Lasciatele raffreddare e poi tritatele molto finemente.

2. Fate fondere il cioccolato a bagnomaria.

3. In una terrina grande, amalgamate il burro con i tuorli d’uova, il miele, lo zucchero e un pizzico di sale, fino ad ottenere una crema. Aggiungete anche le mandorle con il cioccolato fuso e mescolate bene.

4. A parte, montate gli albumi a neve e uniteli al resto degli ingredienti, mescolando delicatamente dal basso verso l’alto.

5. Imburrate la teglia (uso una teglia larga 26 cm) e ricopritela con della carta da forno (tagliata di misura). Versate il composto nella teglia e infornate a 150°C per circa 1 ora.

6. Sfornate la torta e lasciatela raffreddare. Spolverate con un po’ di cacao amaro, decorate con dello zucchero a velo e servite.

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26 thoughts on “Traditional Recipe: Torta Caprese

    1. Ciao Margherita, ti ringrazio!🙂 Si, la Caprese è buonissima! L’ho fatta molto cioccolatosa e fondente, usando abbastanza zucchero di canna e il miele per renderla un po’ dolce, ma non troppo. Se ti piace il cioccolato fondente è da provare!

    1. Karen, if you like dark chocolate, you’ll like it!!🙂 Use only organic 70% cocoa good quality chocolate, because the flavour of the chocolate really stands out.

    1. Thank you Mila! I love traditional recipes because there is so much to learn from them! And usually they are popular because they are delicious, you can’t go wrong with them!🙂 I’ll definitely share more..🙂

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