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.