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Torta Caprese

A rich and velvety Italian chocolate torte made with minimal ingredients, delivering a delightful dessert experience perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 150 g dark chocolate 70% (coarsely chopped) The star of the show, offering deep, rich flavor.
  • 150 g unsalted butter (room temperature) Creamy and smooth, it adds a luxurious texture.
  • 30 ml Amaretto (almond liqueur) Adds a hint of nutty sweetness (optional for a non-alcoholic option).
  • 150 g almond meal (ground almonds) Nutty and aromatic, enhancing the cake's flavor.
  • 10 g cocoa powder (unsweetened) Heightens the chocolate experience.
  • ¼ tsp fine salt Balances sweetness and enhances flavor.
  • 4 large eggs Provides structure and richness.
  • 150 g granulated sugar Sweetness to complement the chocolate.

Method
 

Preparation
  1. Grease and line a 20 cm (8-inch) springform tin with parchment paper on the base and sides. Preheat the oven to 180°C (350°F).
Make the Chocolate Mixture
  1. Place the chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring occasionally until melted and combined.
  2. Remove from heat and stir in Amaretto, almond meal, cocoa powder, and fine salt. Mix until fully incorporated and allow to cool slightly.
Whip the Eggs
  1. In a stand mixer, combine eggs and granulated sugar. Whip on medium to high speed until thick and pale, about 5 minutes.
Combine Mixtures
  1. Pour the cooled chocolate mixture into the whipped egg mixture and gently fold together with a rubber spatula.
Bake the Torte
  1. Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes until a toothpick comes out with moist crumbs.
  2. Cool on a wire rack for 20 minutes, then remove from the tin and cool completely. Dust with cocoa powder before serving.

Notes

Ensure the chocolate mixture is cooled before adding to the eggs to prevent cooking them. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for a week.