Birthdays are a great excuse to eat cake and chocolate cakes are even better, especially a homemade version which makes you feel good while eating it and afterwards. Since I rarely do frosting on a cake so it’s important that my chocolate cake should tastes amazingly chocolatey and fudgy as opposed to fluffy. Torta caprese is exactly that. I have been trying to write this post from days but the commitments were so many. Here I am, finally sharing this gem.
Torta caprese, for those of you who don’t know, is a timeless classic chocolate cake that originates from the island of Capri, near Naples. There are several variations, all very tasty, but this traditional chocolate cake without flour and chemical leaving agents is unique and pleases everyone with its delicious simplicity. It is a rich, dense, moist cake that has a slight external crust and a heavenly taste. I’ve been making this chocolate cake ever since I went gluten free. You won’t find a better chocolate cake recipe than this one that doesn’t need a frosting or topping. I know there are other cake recipes out there that claim to be the best. Even I have made similar chocolate cakes (see pictures below) that tasted quite good too but this one is the best.
Naturally gluten free this cake has the added advantage of being easy and quick to prepare. It uses only 5 ingredients- almond flour, dark chocolate, sugar, butter and eggs. The most important thing about this cake is the technique to beat the egg whites. To achieve that crisp top, meringue-like crusty edges and high sides, you need to beat those egg whites really, really well. For my daughter’s birthday I baked this cake in an air fryer. Yep, you can bake a cake in the air fryer. And, I got the perfect thin hard shell covering a moist interior.
Few days later I baked the same cake for a family Sunday brunch but couldn’t that perfect top. I made the mistake of dumping the sugar after the eggs were fully whipped, which deflated the peaks. But, I liked the result, anyway!
Torta caprese is a perfect dessert for all occasions, loved by adults and children, excellent for a rich and energetic breakfast, and special occasions like birthdays, a family Sunday brunch, a romantic dinner or whenever you need a chocolate treat. The classic way to serve this caprese cake is with the abundant dusting of icing sugar on top. Since I served this for a birthday and a family brunch, I added a dollop of unsweetened whipped cream and maraschino cherries with each slice.
If you haven’t tried a caprese cake yet, then I really think you have to take advantage of my recipe. If you enjoy it do let me know. You can find me on Facebook, Twitter, Instagram and Pinterest.
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Refined chocolate cake with a thin hard shell covering a moist interior.
Ingredients
- 6.5 oz ( 184 g) blanched almond flour
- 6 oz (170 g) good quality dark chocolate, chopped (the cocoa percentage should not be less than 60%)
- 6.20 oz (88 g /3/4 cup /12 tbsp) unsalted butter, chopped
- 6 oz (171 g) unrefined cane sugar
- 4 large eggs, separated and left to come to room temperature
- 1 1/2 tsp vanilla extract
- powdered sugar for dusting or whipped cream for serving
Instructions
- Preheat the oven to 325ºF. Grease a 9- x 3-inch springform pan or a pan with removable bottom and line the bottom with a round of parchment paper cut to fit. Set the prepared pan aside.
- Place the chopped chocolate in a metal or glass bowl set over a bain marie (double broiler, or a pot of simmering water). When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt.
- In the clean bowl of the stand mixer, fitted with the whisk attachment, beat the egg whites, starting on low speed and increasing it gradually.
- When the whites barely hold a soft shape, reduce the speed a bit and gradually add the 3/4 of the sugar.
- Then, on high speed, continue to beat until the whites hold a stiff peak when the beater is raised.
- Once the chocolate mixture is no longer hot add almond meal, egg yolks, remaining sugar and vanilla extract. Stir them.
- Fold the whites gently with the spatula, from the bottom upwards, to mix everything well to obtain a uniform batter.
- Pour the batter into the cake tin, smooth over the top and bake for approximately 35-40 minutes. After 35 minutes check the center of the cake with a toothpick, if it comes out with a few moist crumbs attached it is baked. An over baked caprese becomes dry in the center.
- Let cool completely in the cake pan before handling.
- Dust with powdered sugar, if desired, or serve sliced caprese with some lightly whipped cream. This cake keeps well for several days in a cool place. You can also freeze it, perhaps already cut into slices but It is better not to put the icing sugar.
- Place the pan with cake batter in air fryer basket and slide into Airfryer.
- Set the baking temperature to 300ºF (my model doesn't need preheating) and the timer to 35 minutes.
- Pause the air fryer after 30 minutes and do the toothpick test. If it comes out with wet batter bake for few more minutes. Mine was baked in 35 minutes with slight moist crumbs (see the picture above) It is important not to overcook this cake so that it retains its wonderful moist consistency.
I am bringing this Italian chocolate cake to FiestaFriday, and CookBlogShare.
NancyC
This looks like a wonderful dessert! I like the idea of topping it with fresh fruit!
Harvinder
Is there a slice left over??? Am on my way. This looks yummy😋
Balvinder
Sure my dear! I do have some in the freezer.
angiesrecipes
The cake turned out really perfect, esp. that gorgeous moist texture. Good job, Balvinder.
Monika Dabrowski
This cake looks so light and fluffy, and I know it must be delicious – I love using almond flour in bakes. Thank you for bringing this lovely recipe to #CookBlogShare.
Archana
Happy birthday to your daughter. Cake looks yummy and doable. Love the crust.
Balvinder
Thanks Archana! Your visit is much appreciated. Yes, the crust is what makes this cake unique.
Life Diet Health
This looks and sounds delicious… I’m trying to work out how to make it vegan! Thanks for sharing at Fiesta Friday.
Louise Fairweather
This looks amazing. Always good to see some gluten free recipes
Susan
I love chocolate cakes and this sounds wonderful! How wonderful that you made one in the air fryer also. We received one as a gift for Christmas and now I know something else to try in it 🙂 Thank you!
jacqui Bellefontaine
Looks delicious. I make one thats very similar and its always goes down very well.
The Girl Next Door
I’m not very good at baking cakes with flour, leave alone those without flour. LOL
On a serious note, that Torta Caprese looks deadly – I’d love to get my hands dirty with it. 😀
Alida@mylittleitaliankitchen.com
I could never say no to a Caprese. It looks so moist and delicious.. everyone likes a caprese. I love almond’s cakes!
Amy (Savory Moments)
This torte looks really fantastic!
Emma - Bake Then Eat
I really need to get in on the air frying revolution, this cake looks wonderful. I have tried a few flourless chocolate cakes but the crust on this one looks so good.
Nicole @ Foodie Loves Fitness
Torta Caprese sounds divine! Chocolate cake is one of my all-time favorite desserts.