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This Traditional Italian Cake Is Equal Parts Fancy, Delicious, and Effortless to Make

Talia Cortez (@taliacor)

Meya Cortez (@meyarrr), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Torta Caprese is a chocolate and almond cake that originated from Naples, Italy. It’s sort of like a fancy chocolate cake, with a thin crispy shell and a moist inside. Our chef Kimmie made it last year for her mom’s birthday, and it instantly became her family’s favorite cake—so much so that she stopped making it for a while because they’d only ask for that. But recently, she decided to make another one for her dad. And we figured if this cake’s so good, why don’t we share it on Pepper?

Torta Caprese is traditionally flourless, but this recipe swaps out finely chopped almonds for almond flour. (It still turns out the same result, don’t worry!) That explains why the recipe is in grams. Kimmie explains that “the way the cake works without [regular] flour is by having everything the same weight—not volume.”

This is not that type of torta.

If you don’t have a food processor, you can melt the chocolate and butter together and let it cool.  Then, add the sugar and flour at the same stage as the eggs. It’s a little more clean up, but it will work just the same.

The cake lasts three to five days at room temperature, and is even better the longer it sits. Though, we can’t guarantee it’ll be there that long.

Torta Caprese Recipe

Difficulty

Easy

Serving Size

4-8 people

Active Time

1 hr

Total Time

2 hrs

Instructions for Torta Caprese

  1. Preheat oven to 350F then oil and line a 9-inch round cake tin with parchment paper.
  2. Add the almond flour, sugar, and dark chocolate to a food processor.
  3. Pulse until the chocolate is well chopped, and the mixture resembles sand.
  4. Add in the butter and continue to pulse until combined. Mixture should be dry and loose.
  5. Transfer mixture to a large bowl then add in the 6 eggs, whisking until well combined.
  6. Transfer batter to prepared cake pan then place in preheated oven for about 1 hour or until a toothpick inserted in the center of the cake comes out clean (depending on you oven and cake tin, this can take an extra 15 minutes or so, just check at every 5 minutes after 1 hour).
  7. Remove cake from oven then let cool completely and carefully release from cake tin.
  8. Serve.​
Note: If halving or doubling the recipe, rule of thumb is to use 3 eggs per 125g of all the other ingredients.

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