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+ servings
Italian almond cake recipe

Torta Caprese: Chocolate Italian Almond Cake

This chocolate Italian almond cake is fudgy yet light. It comes together quickly, and is a very forgiving recipe.
4.34 from 3 votes
Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Italian
Servings 8 people

Equipment

  • 8-inch round cake pan
  • parchment paper

Ingredients
 
 

Instructions
 

  • Grease and line an 8-inch round springform pan with parchment paper. Preheat oven to 320 F.
  • Make a double boiler by placing a medium metal bowl over a pot of water. Bring the water to a simmer. Add chocolate, cut into small pieces, along with the butter, to the double boiler. Stir with a wooden spoon or rubber spatula until melted.
  • Remove from the heat. Add the sugar and almond meal to the melted chocolate and butter and stir to combine.
  • Once the mixture is cool enough to touch, add the egg yolks to it and stir to thoroughly combine. Add rum, almond extract, orange zest, or vanilla extract.
  • In a separate bowl, using an electric mixer, or in the bowl of a stand mixer using the whisk attachment, beat the egg whites on high speed until they reach soft, fluffy peaks.
  • Use a rubber spatula to fold the whites gently through the chocolate mixture until no streaks remain.
  • Pour the cake batter into the prepared pan and smooth the top. Bake cake in the middle position of the oven for 40 minutes, until the top appears dry and a cake tester inserted into the middle of the cake comes out with a few moist crumbs.
  • Remove from the oven and let the cake cool in the tin on a wire rack. Run a sharp knife around the sides of the pan, and invert the cake onto a serving plate. Remove the parchment paper.
  • Dust the top of the cake with powdered sugar and serve with whipped cream.

Notes

This cake keeps well wrapped tightly in plastic wrap or in an airtight container for several days.
Keyword almond, chocolate, hazelnut
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