Capri Chocolate-Almond Cake (Torta Caprese)

Name: Capri Chocolate-Almond Cake (Torta Caprese)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italy
Ingredients: 8 oz (225 g) dark chocolate (65–70% cocoa), finely chopped; 1 cup (225 g) unsalted butter, plus 1 tsp for greasing the pan; 1 cup (200 g) granulated sugar; 5 large eggs, separated, at room temperature; 2 cups (200 g) finely ground blanched almonds; 1/4 tsp fine sea salt; 1 tsp vanilla extract; 2 tbsp (15 g) powdered sugar, for dusting

Torta caprese Say it: TOR-tah kah-PREH-zeh

By the Passport Plate editors. Published November 9, 2026.

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Torta caprese is Capri's celebrated chocolate-almond cake, a dense, fudgy dessert from the island just off Campania. Ground almonds and melted dark chocolate replace any wheat, giving a moist, slightly nubby crumb under a thin, crackly crust. Islanders bake it for Sunday lunches, holidays and café stops, serving it at room temperature with a dusting of powdered sugar. The deep cocoa flavor melts into the toasted almond richness, and a slice stays rich without being heavy.

Capri Chocolate-Almond Cake (Torta Caprese)

Torta caprese

Pronounced TOR-tah kah-PREH-zeh

Serves: 8
Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Level: Medium

Allergens: contains milk, egg, nuts. Check labels on packaged ingredients.

Ingredients

8 servings

Cake

8 oz (225 g)225 g (8 oz) dark chocolate (65–70% cocoa), finely chopped
1 cup (225 g)225 g (1 cup) unsalted butter, plus 1 tsp for greasing the pan
1 cup (200 g)200 g (1 cup) granulated sugar
5 large eggs, separated, at room temperature
2 cups (200 g)200 g (2 cups) finely ground blanched almonds
1/4 tsp fine sea salt
1 tsp vanilla extract

To finish

2 tbsp (15 g)15 g (2 tbsp) powdered sugar, for dusting

Method

Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with the teaspoon of butter, line the base with parchment paper, and set it aside.
Put the chopped chocolate and the 1 cup (225 g) butter in a heatproof bowl over a saucepan of barely simmering water. Stir until melted, glossy and smooth, then lift the bowl off and let it cool for 10 minutes.
In a large bowl, whisk the egg yolks with the sugar until pale, thick and falling in a slow ribbon, about 3–4 minutes. Whisk in the vanilla, salt and cooled chocolate mixture.
Stir in the ground almonds with a spatula until evenly combined; the batter will be thick and slightly grainy.
In a clean, dry bowl, beat the egg whites to firm but not dry peaks. Fold a third into the batter to loosen it, then fold in the rest in two additions, stopping as soon as no white streaks remain.
Scrape the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the surface is set with fine cracks and a toothpick in the center comes out with moist crumbs, not wet batter.
Cool in the pan on a rack for 15 minutes, then run a thin knife around the edge and release the springform ring. Let the cake cool completely on its base.
Dust generously with powdered sugar just before serving and cut into wedges with a warm knife.

Regional variant: White Chocolate Torta Caprese (Torta caprese bianca)

Replace the dark chocolate with the same weight of good white chocolate, cut the sugar to 3/4 cup (150 g) because white chocolate is sweeter, and add the finely grated zest of 1 lemon with the vanilla. Melt, fold and bake exactly as above; the cake stays paler and softer, so cool it completely before releasing the ring.

Cook's notes

Weigh the chocolate and ground almonds rather than eyeballing them; the balance of fat and nuts decides the texture.
Let the melted chocolate mixture cool for the full 10 minutes so it does not cook the yolks.
Fold the beaten whites gently and stop early; overmixing knocks out air and makes the cake heavy.

Serve with

Espresso, a small glass of limoncello, or a spoonful of unsweetened whipped cream.

Make ahead and storage

Keeps tightly wrapped at room temperature for 2 days or refrigerated for 4 days; bring to room temperature before serving.

Capri Chocolate-Almond Cake (Torta Caprese)