Torta Caprese

Ingredients

Equipment Needed

• •9-inch springform pan
• •Food processor for grinding almonds
• •Heatproof bowl for melting chocolate
• •Electric mixer or balloon whisk
• •Fine-mesh sieve for dusting

Instructions

1. 1

   Prepare the pan

   Position a rack in the center of the oven and heat to 325°F (160°C). Butter a 9-inch springform pan generously, then line the bottom with parchment paper and butter the parchment. This cake is delicate. It will stick if you are careless.

2. 2

   Grind the almonds

   Place the blanched almonds in a food processor. Pulse in short bursts until you have a fine powder with some slightly larger pieces remaining. Do not process continuously or you will make almond butter. The texture should resemble coarse sand, not paste. This takes 20 to 30 one-second pulses. Set aside.

   If your almonds are not blanched, pour boiling water over them, let them sit one minute, then slip off the skins. Dry them thoroughly in a low oven before grinding.
3. 3

   Melt chocolate and butter

   Place the chopped chocolate and butter in a heatproof bowl set over a pot of barely simmering water. The bottom of the bowl must not touch the water. Stir occasionally until completely melted and smooth. The mixture should be glossy and homogeneous. Remove from heat and let cool until warm but not hot, about 10 minutes. If it is too hot, it will cook the egg yolks.

4. 4

   Beat the egg yolks

   In a large bowl, whisk the egg yolks with 100g of the sugar until the mixture is thick, pale yellow, and falls in ribbons when you lift the whisk. This takes 3 to 4 minutes of vigorous whisking by hand, less with an electric mixer. The color should lighten considerably.

5. 5

   Combine chocolate with yolks

   Pour the cooled chocolate mixture into the beaten yolks, stirring gently with a spatula until completely combined. The batter will be thick and glossy. Fold in the ground almonds and salt until no white streaks remain.

6. 6

   Whip the egg whites

   In a clean, dry bowl with a clean whisk, beat the egg whites until they hold soft peaks. Any trace of fat will prevent them from mounting properly. Add the remaining 50g sugar gradually while continuing to beat until the whites hold stiff, glossy peaks. They should not be dry or grainy.

   Wipe the bowl and whisk with a cut lemon before beginning. The acid removes any invisible fat residue that would prevent proper whipping.
7. 7

   Fold in the whites

   Stir one-quarter of the whipped whites into the chocolate batter to lighten it. Do not be gentle here. Then fold in the remaining whites in two additions, using a large spatula and turning the bowl as you fold. Work quickly but carefully. Some white streaks are acceptable. Overmixing is not.

8. 8

   Bake the cake

   Pour the batter into the prepared pan and smooth the top gently. Bake until the top is puffed and crackled and a toothpick inserted in the center comes out with moist crumbs clinging to it, 35 to 40 minutes. The center should still have a slight wobble. The cake continues cooking as it cools. Do not overbake or you will lose the fudgy interior that makes this cake what it is.

9. 9

   Cool and unmold

   Let the cake cool completely in the pan on a wire rack. It will fall and crack as it cools. This is correct and expected. When completely cool, run a thin knife around the edge and release the springform ring. Invert onto a plate, remove the parchment, then invert again onto a serving plate so the crackled top faces up.

10. 10

    Dust and serve

    Just before serving, dust the top generously with confectioners' sugar through a fine sieve. The white against the dark crackled surface is the traditional presentation. Serve at room temperature. The cake improves overnight as the flavors deepen and the texture becomes more fudgy.

Chef Tips

• •Use the best chocolate you can find. Seventy percent cacao is ideal: intense but not bitter. Cheaper chocolate with vegetable fats will not melt properly and lacks depth.
• •The cake must cool completely before unmolding. If you rush this step, it will crack apart in your hands. Patience is required.
• •Torta Caprese is better the day after baking. The texture becomes more fudgy, the chocolate flavor deepens. Make it a day ahead for best results.
• •Some Neapolitan bakers add a tablespoon of rum or limoncello to the batter. This is optional but traditional. Do not add both.
• •Store at room temperature, covered, for up to four days. Do not refrigerate unless your kitchen is very warm. Cold firms the chocolate unpleasantly.

Advance Preparation

• •The cake improves overnight. Bake the day before serving for optimal texture and flavor.
• •Once dusted with confectioners' sugar, serve within a few hours. The sugar will absorb moisture and disappear if left too long.
• •The cake can be stored, undusted, at room temperature for up to four days wrapped well.

Frequently Asked Questions

Nutrition Information

1 serving (about 82g)