Torta Caprese (Chocolate Almond Cake)

Total Time:
1 hr
20 min
40 min
  • 2 sticks (1 cup) unsalted butter, softened
  • 1/2 pound sugar
  • 5 large eggs, separated
  • 6 ounces bittersweet chocolate (Callebaut), grated fine
  • 5 ounces finely ground blanched almonds
  • 2 tablespoons Cognac or brandy
  • 1 1/2 tablespoons potato starch
  • 1/2 teaspoon ground cinnamon
  • A pinch of salt
  • Sifted confectioner's sugar for garnish
  • Preheat the oven to 350 degrees F. Line a 9-inch springform cake pan with foil.

  • In a bowl with an electric mixer cream the butter with all but 1/4 cup of the sugar and beat until light and fluffy. Add the egg yolks, one at a time, and beat the mixture until combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt.

  • In a bowl with an electric mixer beat the egg whites until they are foamy. Add the remaining sugar, a little at a time, and beat the whites until they form soft peaks. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly.

  • Pour the batter into the prepared pan and bake for 40 minutes, or until puffed and still slightly loose in the center Transfer to a rack to cool completely.

  • To unmold: release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar.

  • Suggested Wine: Limoncello

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Bite-Size Chocolate Almond Brownies