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close up of Torta with raspberries.

Torta Caprese

Are you looking for a dessert to impress? This Torta Caprese is flourless Gluten-free and full of chocolate flavour with a rich chocolate ganache.
Prep Time: 40 minutes
Cook Time: 1 hour
Course: Dessert, Snack
Cuisine: Italian
Keyword: baking, chocolate, dessert, gluten-free, sweet
Servings: 10 people
Calories: 500kcal
Author: Katrina | Katy's Food Finds

Equipment

  • 24cm cake tin
  • Baking paper
  • saucepan
  • bowl
  • stand mixer or hand beater
  • mini blender

Ingredients

  • 200 g butter salted
  • 200 g dark chocolate couverture
  • 4 eggs, separated
  • 180 g caster sugar
  • 1 tsp vanilla extract
  • 250 g almond meal

Instructions

  • Preheat the oven to 170°C. Grease and line a 24cm baking tin with baking paper.
  • Melt the butter in a saucepan over low heat or in a microwave. Set aside to cool.
  • In a mini blender, process the chocolate into small pieces (like the consistency of chopped nuts). If you don’t have a mini blender, chop finely with a knife.
  • In a large bowl or a stand mixer bowl, place the egg yolks and sugar and beat until pale and thick. Fold in the butter, vanilla extract, almond meal and chocolate pieces.
  • In a separate bowl, whisk the egg whites until soft peaks form and gently fold these into the chocolate mixture. Take your time and be gentle.
  • Pour the cake mixture gently into the lined cake tin and level the surface. Bake for 50-60 minutes until the cake is just firm to the touch.
    Remove from the oven and allow to cool in the tin for 15-20 minutes and then turn out onto a cooling rack to cool completely.
  • See Serving/Suggestions for ways to serve.

Notes

I have served this cake on many occasions simply dusted with icing sugar and decorated with a few fresh raspberries piled into the centre, accompanied with softened vanilla icecream and a raspberry couli. You could also serve this cake with a dollop of cream or mascarpone and fresh raspberries.
In these photos, I have glazed it with a Milk Chocolate Ganache. To do this, you need your cake to be chilled. For the ganache, I use 150g Couveture Milk Chocolate (or 100g couveture dark chocolate and 50g couveture white chocolate) and 100g full cream. Place your chocolate pallets/nibs into a large bowl and the cream into a small saucepan. Heat the cream until it comes to a rolling boil and once it does, pour it over the chocolate. Leave for a few seconds, and then bring together quickly by using a hand held stick blender or mix quickly with a spatula until smooth and glossy. Let this cool slightly. You want the ganache to be around 30°C (86°F) for glazing a cake (slightly thick, but runny consistency, similar to cream). Pour the ganache into the middle of the chilled cake and using a palette knife, spread evenly over and around the sides of the cake. Refrigerate until required and remove from the fridge to come to room temperature before serving.
This cake keeps well for 3 days in the refrigerator covered in clingfilm or in a sealed container.

Nutrition

Calories: 500kcal | Carbohydrates: 33g | Protein: 9g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 109mg | Sodium: 172mg | Potassium: 172mg | Fiber: 5g | Sugar: 24g | Vitamin A: 603IU | Calcium: 82mg | Iron: 4mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!