Authentic home cooking from Italy, with US measurements. 
Torta Caprese
A classic dessert from the Campania region, Torta Caprese is made following the instructions of master pastry chef Sal de Riso, who combines almond flour with hazelnut flour and uses grated chocolate instead of melted. I often use this recipe as a base for other desserts, replacing chocolate sponge cake, since it’s naturally gluten-free—especially for soft tart bases that I then fill in various ways.
Torta Caprese
A classic dessert from the Campania region, Torta Caprese is made following the instructions of master pastry chef Sal de Riso, who combines almond flour with hazelnut flour and uses grated chocolate instead of melted. I often use this recipe as a base for other desserts, replacing chocolate sponge cake, since it’s naturally gluten-free—especially for soft tart bases that I then fill in various ways.
Open in Cookpad AppSteps
- 1
To make the Torta Caprese, start by placing the softened butter, half of the powdered sugar, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed for about 5 minutes, then add the pinch of salt and the egg yolks, also at room temperature.
- 2
After 5–6 minutes, the mixture should be light and fluffy. Stop the mixer and set aside.
- 3
In another bowl, combine the grated chocolate, almond flour, hazelnut flour, potato starch, baking powder, and cocoa powder.
- 4
Mix well and set aside.
- 5
In a separate bowl, add the egg whites and the remaining powdered sugar. Whip until you get soft peaks, forming a soft meringue.
- 6
Add one third of the whipped egg whites to the butter and yolk mixture, then add one third of the dry ingredients. Gently fold with a spatula, mixing from bottom to top. Continue alternating and folding in the rest of the egg whites and dry ingredients until you have a uniform batter.
- 7
Pour the batter into a greased and almond-flour-dusted 9-inch springform pan (22 cm).
- 8
Smooth the top and bake in a preheated static oven at 350°F (175°C) for about 45 minutes.
- 9
Let cool on a wire rack, then dust with powdered sugar before serving.
- 10
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