On Christmas Eve my mother served this torta caprese — a flourless, chocolate-almond torte originating from the Isle of Capri — for dessert. Not a single person sitting at the table, nine in total, turned down seconds. Later that evening, Santa even helped himself to thirds. I love this class of cakes, those that can stand on their own, that don’t beg for layers of buttercream, pools of crème pâtissière, or glazes of chocolate ganache. This one, like the orange-and-olive oil cake and the Chez Panisse almond torte, fits into this class. Containing no flour and leavened only by whipped egg whites, this torte is at once light, rich, and moist. Ground almonds give it a wonderful texture throughout, and a splash of Grand Marnier offers a lovely, complementary hint of orange. Made with bittersweet chocolate, it is perfectly sweet, and when it bakes, a brownie-like, most-delicious, paper-thin crust forms on the top-most layer. It is every bit elegant the finale of a special occasion should be. I hope you find time to celebrate it soon.
How to Make Torta Caprese, Step by Step
First, gather your ingredients. Then, grind the almonds with some of the sugar in the food processor until fine. Melt the butter and chocolate in a double boiler or a microwave if you have one. Separate the eggs. Then beat the yolks with some of the sugar until pale yellow and thick. Add the chocolate-butter mixture to the eggs, followed by the ground almonds, and stir to combine. Add the salt and Grand Marnier, if using, and stir to combine. Beat the egg whites with the remaining sugar until soft peaks form. Then fold the egg whites into the batter in two additions. Transfer the batter to a buttered- and parchment-lined springform pan. Bake at 4.8 from 14 reviews Notes: Like the orange-and-olive oil cake and the Chez Panisse almond torte, this one stays moist and delicious for days, so don’t be afraid to make it ahead of time. If you are abstaining from alcohol, the Grand Marnier, or other liqueur, is truly optional — delicious and moist with or without. Chocolate: I like the Guittard 74% cacao wafers. No need to chop if you use the wafers. I also have success simply pouring the hot melted butter over the wafers in a bowl, letting them sit for a minute, then stirring.
