We all have that one thing that can seduce you off the right path and onto the road of pure indulgence.
For me, that is anything with chocolate. Anything that is fudgey and melt in the mouth. Anything like this torta caprese.
I absolutely love Italy; it is one of the most stunning and romantic places I’ve ever visited, and boy do they know their food! I’m dying to go back – as you will know if you’ve read my bucket list!
My brother recently went for his honeymoon, which teased my parents who took the trip a week after. Although I was extremely envious of them both, I was determined to give myself a taste of Italy back here in gloomy England; to do this, I made this moreish torta caprese.
What is it?
From the stunning Isle of Capri, a torta caprese is a gluten free chocolate almond/walnut torte. It is a very intense flavour which means it doesn’t depend on lashings of buttercream, pools of ganache or any other layer of flavour.
Because it is flourless, the torte is wonderfully light and achieves the perfect balance of moisture and flavour. Although this does mean you often find yourself eating more than one slice without feeling as naughty as you should be.
To make one very indulgent cake, follow this simple recipe:
- 200g caster sugar
- 5 large egg yolks
- 5 large egg whites
- 200g ground almond
- 50g ground hazelnut (optional, can substitute for 50g ground almond)
- 250g unsalted butter
- 200g melted dark chocolate, 70% at least
- Pinch of salt
- 1 tsp almond extract
- 3-4 tablespoons Strega (any Italian liqueur will do)
- Preheat the oven to 160°C / 150°C fan
- Melt the butter and allow to cool. Once cooled, beat with the sugar until pale and creamy, before properly incorporating one egg yolk at a time
- To the mix, add the ground nuts, almond extract and melted chocolate. (If you are adding liqueur, add this here too) Make sure it is all mixed properly for a lovely gooey bowl full of goodness
- Beat all the egg whites and salt until stiff and then add to the chocolate mix
- Once properly combined, pour the mixture into a 10 inch lined cake tin and cook for around 40 minutes
- Remove from the oven and cool on a rack, dusting with icing sugar and trying to resist diving straight into it