Torta Caprese

Chocaholics will adore Sophie Grigson's seriously rich chocolate and ground almond cake, ideal for dinner parties
By Sophie Grigson
Torta Caprese
  • Rating:
  • Serves: 8-10
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium



  • 200 g dark chocolate
  • 4 eggs, separated
  • 175 g caster sugar
  • 1 tsp vanilla extract
  • 250 g ground almonds
  • 200 g butter, melted and cooled until tepid
  • icing sugar


1. Preheat the oven to 180°C/gas 4.

2. In a food processor, process the chocolate until firmly chopped, but still retaining a little texture. If you dont have a processor, chop the chocolate finely with a large knife.

3. Beat the egg yolks with the sugar and vanilla extract in a mixing bowl until the mixture is pale and thick. Fold in the processed chocolate, ground almonds and the melted butter.

4. Whisk the egg whites in a separate bowl until they form soft peaks. Fold the beaten egg whites into the chocolate mixture.

5. Spoon the chocolate mixture into a greased, lined 24cm cake tin.

6. Bake the chocolate mixture for 50-60 minutes until just firm to the touch. Leave to cool in the tin, then turn out. Dust the surface with icing sugar before serving.

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