Torta Caprese

As a baker I am often asked what my favourite thing to bake is, as well as what my favourite pastry is. I’m almost just as equally asked what I least like making (layer cakes) or what my least favourite pastry is (its layer cakes again, and icing). I like simple cakes or torta, nothing overly sweet or laden with extras on top like frostings, candies, etc. I don’t have one favourite thing of all time, I have favourites within categories. When it comes to favourite chocolate item, it’s Torta Caprese.

This is pastry at its best! Simple, yet flavourful , that perfect balance of dark chocolate and a subtle touch of sweet. The texture, I think, is its best selling feature. From the island of Capri, this torta is made with almonds (no four), best quality dark chocolate and (although not traditional in all cases) some espresso to bolster the chocolate flavour. It’s further enriched with egg yolks and butter and leavened with the egg whites.

Its true beauty is in it simple presentation. Little cracks and crevices across the top hide the dark chocolate pleasure underneath. Just a dusting of powered sugar on top, no icing or glaze. Simple. Beautiful. Effective.

Torta Caprese is of course delicious once cooled from the oven, but it excels with a full day of rest before cutting the first slice. Yet another Italian pastry that intensifies with time spent sitting on the table, flirting with you with each walk by.

A great dessert option for a party (day ahead prep!) but also makes a lovely breakfast with coffee.

Dream of whiling away the afternoon in Capri with lemon pasta (will post recipe soon) and this Torta Caprese.

INGREDIENTS

250 grams soft butter

250 grams quality dark chocolate - 70%+

250 grams almond meal/flour

200 grams white sugar

Pinch of sea salt

6 large eggs separated

1 Double Shot of Espresso - 2 oz

METHOD

Preheat oven to 325.

In a pan over low heat (or a bowl over simmering water), gently melt the chocolate and butter together until smooth and glossy. Pour in the espresso, stir and set aside to cool.

In the bowl of an electric mixer, whisk the egg yolks, sugar and salt until pale yellow and smooth. Slowly whisk in the slightly cooled chocolate mixture and continue mixing until combined. With the mixer still running add the almond meal and mix until just incorporated. Transfer to a clean bowl.

Still using the mixer, in a clean bowl whisk the egg whites to medium peaks. Gently fold the whites in the chocolate almond base. Pour the mixture into a prepared 9 inch high sided tin, lined with parchment (I like to use a springform). Don’t tap the the tin or bang the bottom prior to putting it in the oven, you don’t want to deflate the whites.

Bake at 325 for 60 minutes. Leave to cool for 20 minutes, remove from the tin and leave to cool and rest, ideally for 24 hours. Dust with powdered sugar.