Torta Caprese

Torta Caprese, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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

   Mark done

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.

   Mark done

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.

   Mark done

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.

   Mark done

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

Related guides: Prep, cook and total time · Pan and tin size.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes for Getting It Right

• 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.

What to Serve with Torta Caprese

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

Keeping and Reheating

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

Questions About Torta Caprese

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.