Torta Caprese

Method

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1. Line and butter a 24 cm springform tin. Heat the oven to 170°C / 340°F.

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2. Melt the chocolate and butter together over a pan of barely simmering water, then cool for 10 minutes.

   Mark done Start 10 min timer

3. Whisk the egg yolks with 120 g of the sugar for 4 minutes until pale and thick, then stir in the vanilla and rum.

   Mark done Start 4 min timer

4. Fold the cooled chocolate into the yolk mixture, then fold in the ground almonds and salt.

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5. In a clean bowl, whisk the whites to soft peaks, add the remaining 80 g sugar gradually, and whisk only to soft, glossy peaks that flop at the tip.

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6. Fold a third of the whites into the chocolate to loosen it, then fold in the rest in two additions with a light hand.

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7. Scrape into the tin, level gently, and bake for 40 to 45 minutes until the top is crisp and cracked and a skewer comes out with moist crumbs.

   Mark done Start 40 min timer

8. Cool completely in the tin — it sinks slightly, which is correct — then dust heavily with icing sugar.

   Mark done

Chef’s Tips

• Underbake rather than overbake. The centre should stay fudgy.
• Grind your own almonds for a coarser, more interesting texture if you have a processor.
• It is better on day two, once the crumb has settled.

Pairing Suggestions

• A glass of limoncello or a strong espresso
• Serve with lightly whipped cream
• Follows a seafood dinner well

Storage & Reheating

Keeps 4 days covered at room temperature and freezes 2 months. Do not refrigerate; it goes hard.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.