Chocolate Torte (Torta Caprese)
Updated Dec. 22, 2024
- Total Time
- 1 hour 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 55 minutes, plus 50 minutes’ cooling
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- You can substitute an equal weight of almond flour plus an extra ½ teaspoon of salt for the roasted, salted almonds.
Private Notes
Comments
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.
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.
Who looks to cake to be healthy and low(er) in calories?
Made this for a casual potluck and got rave reviews. 30-40 minute bake time does give a clean toothpick inserted 2" from edge, but left the center a bit softer than ideal -- still tasted fine, but will bake a little longer next time. Pulsed the almonds with the sugar, but left a few large crumbs, which added a pleasant bit of crunch to the finished cake. Will definitely be making this again.
Delicious!! It’s a keeper
Delicious! I used almond flour rather than grind my own. Tip for baking/serving: put a circle of parchment paper just on the bottom of the springform pan. Once the cake is cooled, run a paring knife around the sides as instructed (no need to grease - the cake sides look better this way) and remove the pan edge. Then, place a plate on top of the cake and invert. Peel off the parchment and you'll have a beautifully perfect top to present, even if the cake cracked and sank a little after baking!