Chocolate Torte (Torta Caprese) 

By Samantha Seneviratne

Updated Dec. 23, 2024

Chocolate Torte (Torta Caprese) 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 55 minutes
Prep Time
10 minutes
Cook Time
55 minutes, plus 50 minutes’ cooling
Rating
4(167)
Comments
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Torta caprese is a dark, rich almond and chocolate cake lifted only with whipped eggs. Originally from the Italian island of Capri, they’re usually made with raw almonds or almond flour. This version uses toasted, salted almonds to add a bit more savory, roasted almond flavor. The almonds must be ground in a food processor before folding into the batter, but if you don’t have one, feel free to substitute 6 ounces almond flour plus ½ teaspoon more salt. Adding some of the sugar to the egg whites while beating makes it much easier to achieve medium-stiff peaks without over-beating them. It also makes them smoother and easier to incorporate into the chocolate mixture and helps create a light flaky top.

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Ingredients

Yield:8 to 10 servings
  • 6ounces/170 grams roasted, salted almonds (see Tip)
  • 1cup/200 grams granulated sugar
  • 8ounces/227 grams bittersweet chocolate, chopped
  • 1cup/227 grams salted butter, chopped
  • 1tablespoon pure vanilla extract
  • 1teaspoon instant espresso powder (optional) 
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • 6large eggs 
  • Powdered sugar or unsweetened cocoa powder, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

500 calories; 37 grams fat; 17 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 9 grams protein; 269 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees. Process the almonds and all but 2 tablespoons of the sugar (¾ cup plus 2 tablespoons/175 grams) in a food processor until finely ground.

  2. Step 2

    Set a large heatproof bowl over a pot of barely simmering water. Be sure the water doesn’t touch the bottom of the bowl. Add the chocolate and butter to the bowl and heat, stirring, until both are melted and combined. Remove from the heat and stir in the vanilla, espresso powder, if using, and salt. Add the almond mixture to the melted chocolate mixture and stir to combine.

  3. Step 3

    Separate the egg whites and yolks. Stir the yolks into the chocolate mixture and place the whites in a large bowl or the bowl of a stand mixer. With an electric mixer or a stand mixer on medium, beat the egg whites until foamy. Increase the speed to high and continue to beat the egg whites, gradually adding the remaining 2 tablespoons sugar, until medium-stiff peaks form, about 2 minutes.

  4. Step 4

    Use a large flexible spatula to fold the egg whites into the chocolate mixture by gently scooping up some of the mixture from the bottom and folding it over the top, rotating the bowl and repeating until combined. It’s OK if you have a few streaks of white remaining.

  5. Step 5

    Transfer the mixture to a 9-inch springform pan with a removable bottom. Bake until a toothpick inserted into the cake about 2 inches from the edge comes out with moist crumbs attached, 30 to 40 minutes.

  6. Step 6

    Transfer the cake to a rack to cool. When completely cool, run a paring knife around the edges to release the cake then remove the pan edge. Transfer cake to a serving plate and dust with powdered sugar or cocoa powder to serve. Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to one month. Thaw at room temperature to serve.

Tip
  • You can substitute an equal weight of almond flour plus an extra ½ teaspoon of salt for the roasted, salted almonds.

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Ratings

4 out of 5
167 user ratings
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Comments

Richard

If you want a surprisingly rich and decadent gluten-free chocolate cake/torte that is healthier than this one (it uses 2/3 cup olive oil rather than a cup of butter, and cocoa powder rather than bittersweet chocolate) look up online Nigella Lawson's chocolate olive oil cake. It's probably somewhat less caloric too...but definitely not low calorie.

Jonathan

Unless you are using Diamond Crystal Brand salt, cut the amount if salt in half. Diamond Crystal is a specialty salt that is half as salty as every other salt. There is no such thing as a salt "such as" Diamond Crystal. It is unique. For some reason, NYT Cooking assumes everyone knows this.

Ellen Tabor

Who looks to cake to be healthy and low(er) in calories?

Suzanne

This was a big hit with gluten- and dairy-intolerant guests at New Years. I used lactose-free butter, and cut the bittersweet chocolate with some semi-sweet to accommodate kids’ taste. No espresso powder. I baked for only 30 mins and the torte was still liquid in the center (though well-baked 2” from circumference, per recipe). It firmed up pretty well actually, but could not be removed from the base of the cake pan. I just took off the sides and left the torte on the base. With some careful slicing and handling, it was fine to serve in bowls with some vanilla ice cream.

Helen

Help! Is it equal almond flour to the almond and sugar combo? Or just to the almonds? What is total amount of almond flour in cups I should use..??!

James

Great torte. But the cooking time at the temperature in recipe requires 50-55 minutes. This will screw up a less experienced baker. But it’s easy to see when it’s moving or you get a moist toothpick and or knife test. Great recipe. I just doubled the recipe and made two

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