Paola's Torta Caprese
The ‘torta caprese’ is a deliciously moist and soft chocolate cake that takes its name from the island of Capri where it is said to have originated. It is flourless, so it’s gluten free, but no less tasty for this. It is widespread on the Amalfi coast and Naples, and although its richness makes it more suitable to the autumnal and winter season, it is also enjoyed in summer with the addition of a scoop of vanilla ice cream on the side.
This cake seems to have been born in 1920 from a fortuitous event in the kitchen of the chef, Carmine Di Fiore, following an oversight, as it often happens with the best human discoveries. Carmine simply forgot to add flour to the ground almonds and dark chocolate, resulting in a triumph rather than a disaster.
Restaurant on Capri, birthplace of the ‘torta caprese’
I used to love making this cake with my father in the misty autumn days which, after months of torrid heat, were regarded as quite a novelty and a welcome change to the constant blue sky. We would be quite happy to be stuck at home and I remember feeling excited by the simple prospect of being able to wear my favourite windbreaker or sweatshirt, which had been hiding for months in my closet (Oh, the novelty!!)
The smell of rain on the hot asphalt and sunburnt vegetation layered with the rich, fragrant chocolate aroma, is forever associated in my mind with these sweet memories.
Chocoholics will adore this cake, but the lemon version made with lemon zest and limoncello instead of chocolate, is also delightful.
Dark chocolate is the base for torta caprese. Photo by Monika Grabkowska. Unsplash
Almonds for torta caprese. Photo by Marcia Cripps. Unsplash
INGREDIENTS
200 gr Sugar
6 eggs
250 gr almonds
200gr butter at room temperature
250 gr grated dark chocolate (70 % cocoa)
METHOD
Pre-heat the oven to 180 degree and grease a 24cm round cake tin (even better, use a oven proof paper on the bottom of the tin). Beat the egg whites and let it rest in the fridge while mixing the yolks with the sugar and butter until creamy in texture.
Then grind the chocolate in a food processor or just melt it in double boiler (bagnomaria) and add it to the mixture, together with the ground almonds. Gently, one spoonful at the time, fold in the fluffy beaten egg.
Finally spoon it all into the cake tin and bake for 40 minutes. Let it cook for the last five minutes at 200 degree. Turn off the oven and let it rest for another 5 minutes.
Take it out of the oven and let it cool down in the tin then turn out. Sprinkle the surface with icing sugar and serve.
Serve the torta caprese with a real Neapolitan coffee.
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Paola is our in-house cook, here at the House of Talents. She is offering Italian inspired cookery classes for adults and kids.
We are asking for a £5 donation for group sessions (with a minimum of 5 people per session).
Please get in touch with Paola to sign up for one of her group classes, or to book a one-to-one session.
Email: paolacimmino3@gmail.com
Instagram: @cucina_cimmino
Paola is a member of the House of Talents , a community of professional writers, artists, actors, performers, yoga teachers, meditation and mindfulness coaches, who are offering affordable online creative courses for adults and children to learn at home. Classes include portrait painting, public speaking, creative writing, meditation, mindfulness, nutrition and more. 10% of what we earn goes to charity.
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