The Torta Caprese was born on the Island of Capri, in the Bay of Naples.
Legend has it that the Torta Caprese was created by accident.
In 1920 a pastry chef, named Carmine Di Fiore, was working alone in a small bakery. It is said that he was preparing a chocolate cake for some fellows that were on the Island on "business" on behalf of Al Capone. Carmine was so anxious about having to make the cake, that he forgot to add flour to the batter. When the cake was done baking, Carmine noticed that it looked different. When he cut into it, he found that it was crispy on the outside and soft, and dense on the inside! As he tried a piece, he was pleasantly surprised. The men loved it, and even asked him for the recipe! Carmine continued to make this delicious, chocolate cake that has been a classic Neapolitan dessert for over 100 years.
Here is the recipe:
🍫250 g dark chocolate, chopped
🍫180 g unsalted butter
🍫120 g sugar
🍫400 gr ground blanched almonds (almond flour)
🍫1 tbs vanilla
🍫1/4 tsp salt
Preheat the oven to 350°F. Butter a 9" springform pan with removable bottom.
In a microwaveable bowl melt the chocolate and butter and let cool.
Whip the eggs, sugar, and vanilla with an electric mixer with a whisk attachment. Once the eggs are light in color and have tripled in volume, stop mixing. Gently fold the chocolate and butter mixture into the egg mixture with a rubber spatula. Add ground almonds and fold in the chocolate and egg mixture. Pour the mixture into the pan and spread it with an oiled spatula.
Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before removing it from the pan.
Dust with cocoa powder and serve with amaretto flavored whipped cream, whipped mascarpone with orange zest, or espresso gelato!
The chocolate and almond cake will keep for 3 to 4 days at room temperature and it's gluten-free!
Buon Appetito Amici ❤