Torta Caprese

Who’s a lucky girl…? I’ve totally hit the jackpot with this recipe! Gluten free AND with Italian origins; the recipe comes from one of my fave food bloggers, Deborah Mele, who writes the enchanting “Italian Food Forever”.

I made only slight changes, which were more of a personal preference. Adding the use of parchment paper, gives easy removal of the whole cake. This makes for much nicer cutting/portioning and saves your springform bottom from damage. The other change… I subbed in some nice extra virgin olive oil, for half the butter. What…you’re asking? If you read my posts regularly, you’ll know I do this, when I can. Why not save on calories, saturated fat AND add to the flavour profile…?


Even though I seem to collect recipes/recipe ideas with a vengeance, some just naturally place themselves on the top of the heap. I recently picked up where I left off with my ‘Tasting Nights’ – which is when I make a bunch of new recipes and have people over to taste them.

For this evening, I wanted something that could be made ahead, could feed at least 6 people, be gluten free and, if possible, lean towards some decadence. Boy-oh-boy, did this recipe fit the bill! Of the 5 or so recipes tried out that night – this was the clear favourite.

The unusual act of blitzing the chocolate in a food processor gives an interesting, pleasing texture and a torte by nature, has no flour – this recipe uses ground almonds. Mmmmm. Chocolate & almonds. Are you imagining yet, how tasty this was…??? You don’t have to take my word for it, though. Make it for your next dinner party or occasion where you want to impress. Buon appetito~

Torta Caprese

This is a decadent, rich cake that will satisfy any chocolate lover. Torta Caprese is a very traditional Italian cake named for the island of Capri from which it originates. Although its actual true origins are unknown, the cake was first created by the hospitality industry of Capri, for tourists to the island. It is very rich, so a small slice is all you need – one cake will feed 8 to 10 people. Traditionally, this cake is simply topped with a dusting of icing sugar or cocoa.

7 ounces/200 grams dark chocolate
4 large eggs, separated
1 1/4 cups/250 grams white sugar
1 tsp vanilla extract
1 1/4 cups/250 grams ground almonds
7 ounces/200 grams butter, melted & cooled
Icing sugar or cocoa, to sift on top for decoration

Preheat oven to 350°
Line with parchment and lightly butter a 9 inch springform pan.
In a food processor, process the chocolate until fine.
Beat the egg yolks with the sugar and vanilla extract until pale and thick.
Fold the chocolate, butter and almonds into the egg yolk mixture.
In a separate bowl, beat the egg whites until they form soft peaks, then fold these into the chocolate almond mixture.
Pour the batter into your prepared pan, and bake for about 50 minutes or until set.
Allow to cool to room temperature, then dust the top with icing sugar or cocoa.