Torta Caprese

When chocolate, almonds, eggs and butter come together, it can only mean one fabulous dessert.  This Torta is easy and simple to create.   I am all about traditional and  classic recipes and this one is no exception.  From the Island of Capri, off the Amalfi Coast, comes this wonderful dessert.  You might say my love for it is genetic.  My uncles had a Pastry shop on 116st street and 2nd avenue in Manhattan.  I can remember as a child my Grandmother Barbara on patrol in the window standing behind all those sweet treats.  We would arrive and she would fill our bag with sweet delights of all different varieties and give each of us a roll of pennies.  My family is from Vietri sul Mare, on the Amalfi Coast just across from the Island of Capri, where this decadent dessert originated.  My love for my Grandmother explains it all. Although she is no longer with us, this dessert brings to life such happy memories of days long ago.  I hope it does for all of you~ Buon Appetito~
One 10 inch pan/ butter and line your pan with parchment
1 plus 1/2 cups melted and cooled unsalted butter
1 teaspoon almond extract or 2 tablespoon almond liquor
1 cup granulated sugar
4 eggs separated
10 oz semi sweet chocolate
10 oz blanched almonds
one rolling pin/ or one food processor
one dish towel
Melt your butter in a pan and cool.  Lay your almonds in a pan and set your oven to 200 degrees.  Heat for 3-4 minutes.  You will begin to smell your almonds.  This method helps the almonds release essential oils which will add wonderful flavor to your torta.  Set them aside to cool.   Wrap your cooled almonds and chocolate in your dish towel.  Use your rolling pin to brea your chocolate and almonds into small pieces.  You may use your food processor.   (Some recipes will tell you to melt your chocolate with your butter.  This is not recomended because your outcome will not be dense.  The classic method of preparation was all done by hand). Pour into bowl. Cream your eggs and sugar in another bowl.   Add your chocolate and almonds.  Whip your egg whites with a pinch of sugar till stiff.  Gently fold your egg whites into your batter.  Then pour into your pan.   Set your oven to 350 degrees and ba e  for 45-50 minutes.  Remove from oven and cool.  Turn over in a plate, remove parchment and decorate with powdered sugar.  Enjoy~
Standard whipped cream / one cup
Whip cold whipping cream in a chilled bowl with a pinch of sugar. I add a little drop of almond liquor to mine.  Serve on the side of your Torta Caprese.  Buon Appetito~


You've done it again, another to add to my must make list! I'm drooling all over my keyboard!
Thank you again Joan~ and to think, I rarely do desserts~ lol and this is my photograph~ taken out of desperation~lol Practicing on my new camera. The cake was delicious~and very typical cake still made today in Capri~ thank you!
I don't do many desserts either but this one looks fantastic. Happy New Year Barbara!

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