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Milk Street Bowtie Caprese Chocolate and Almond Torte

Caprese Chocolate and Almond Torte

10 Servings

1 hour 10 minutes 20 minutes active

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This flourless chocolate cake from Capri, Italy (where it is called torta caprese), gets its rich, almost brownie-like texture from ground almonds and a generous amount of egg. Before grinding the nuts, we toast them to intensify their flavor and accentuate the deep, roasted notes of the chocolate. We preferred the cake made with bittersweet chocolate containing 70 to 80 percent cocoa solids. You can, of course, use a lighter, sweeter bittersweet chocolate, but the cake will have less chocolate intensity. Serve slices warm or at room temperature dolloped with unsweetened whipped cream.

10

Servings

Tip

Don’t forget the reduce the oven to 300°F after toasting the almonds. Also, don't overbake the cake or its texture will be dry and tough. Whereas most cakes are done when a toothpick inserted at the center comes out clean, a toothpick inserted into this one should come out with sticky, fudgy crumbs, similar to brownies.

1 hour 10 minutes

20 minutes active

233 grams (2⅓ cups) sliced almonds
5 large eggs
2 teaspoons vanilla extract
8 ounces bittersweet chocolate (see note), roughly chopped
199 grams (1 cup) packed dark brown sugar
½ teaspoon table salt
Ingredients
  • 233

    grams (2⅓ cups) sliced almonds

  • 5

    large eggs

  • 2

    teaspoons vanilla extract

  • 8

    ounces bittersweet chocolate (see note), roughly chopped

  • 199

    grams (1 cup) packed dark brown sugar

  • ½

    teaspoon table salt

Directions

Caprese Chocolate and Almond Torte

Reviews
Mariana S.
November 9, 2022
great desert
easy and delicious
Becky B.

Question, can I skip the roasting & grinding of almonds and use almond flour?

Janelle C.

Hi Becky,

If you substitute the almonds with almond flour, it will alter the texture of the cake. You also won't get that depth of flavor from toasting the almonds. Hope this helps!

Best,
The Milk Street Team

Jessica G.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

nancy s.

I was thinking the same thing. Can I substitute almond flour?

Janelle C.

Hi Nancy,

If you substitute the almonds with almond flour, it will alter the texture of the cake. You also won't get that depth of flavor from toasting the almonds. Hope this helps!

Best,
The Milk Street Team

Mary G.

I have almond flour. Can that be toasted and used instead of almonds?

Janelle C.

Hi Mary,

Although tricky, you can absolutely toast almond flour.

Best,
The Milk Street Team

Kathleen B.

There are instructions for toasting almond flour in the recipe for Chocolate-Almond Spice Cookies.

Kathleen B.

There are instructions for toasting almond flour in the recipe for Chocolate-Almond Spice Cookies.

Dennis C.

Can you use 6oz of 70% and 2oz of 100% unsweetened to approximate 77.5% or some other combination?

Janelle C.

Hi Dennis,

If your math is correct that would fall between 70% and 80%, which is recommended for this recipe. Hope this helps.

Best,
The Milk Street Team

Leslie J.

Super easy and delicious cake! It's a keeper.

jackie t.

Can I add a little almond extract?

Janelle C.

Hi Jackie,

Would this be used to replace the sliced almonds?

jackie t.

I was thinking of adding the almond extract (not sure how much 1/2 teaspoon?) in addition to the almonds to intensify the flavor.

jackie t.

I was thinking of adding the almond extract (not sure how much 1/2 teaspoon?) in addition to the almonds to intensify the flavor.

Christine O.

Definitely use toasted almonds, it makes all the difference in the taste!

Janelle C.

Hi Jackie,

Our Recipe Developer, Julia Rackow suggests starting with 1/4 teaspoon almond extract as a little goes a long way and you're already getting tons of almond flavor.

Best,
The Milk Street Team

George W.

This cake was divine for Valentine’s Day. Pair it with a Barolo Chinato wine for a chocolate sensation!

Stephanie B.

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Norma J.

Can I use toasted almond meal in place of toasting and grinding almonds?

Janelle C.

Hi Norma,

If you substitute the almonds with almond meal, it will alter the texture of the cake.

Best,
The Milk Street Team

Rajat S.

I used one cup almond meal (as I had it left over) and the remaining almonds. Toasted the almond meal on saucepan till light brown and toasted the almonds in the oven.. Worked great..

Rajat S.

I used one cup almond meal (as I had it left over) and the remaining almonds. Toasted the almond meal on saucepan till light brown and toasted the almonds in the oven.. Worked great..

Rajat S.

I am planning to make this for a friend who is allergic to gluten and dairy. Could you suggest a chocolate frosting for this cake?

Susan N.

Can't go wrong with a classic ganache I suppose but this cake doesn't need icing, and is best served warm I think. I think a chocolate sauce would pair better with this dense cake. (The cooler this cake gets the more dense it seems. A very short zap in the microwave warmed it up beautifully when enjoying later I found.) I might try a bourbon whipped cream myself. My family and guests enjoyed this one. I will be making it again.

Lisa K.

I have a small food processor so I put ingredients separately in the food processor and finished by mixing with my stand mixer. When I baked the cake the middle was still liquid after 40 minutes but I took it out anyway. (I didn’t want to overbake it.) I waited 30 minutes for it to cool. When I inverted it the center oozed out. I put it back in the pan and baked it for 30 more minutes. It was done then. My family loves it but I was wondering what I could do to have a better result.

Cheryl G.

If the brown sugar is measured by weight, why does it matter if it’s “packed”?

Janelle C.

Hi Cherly,

We understand that not everyone has a scale at home, so if you're using a measuring cup, pack the brown sugar to get the correct amount.

Best,
The Milk Street Team

Jake P.

We loved this recipe. The only change we made was cooking for 10 mins less to avoid over-cooking (which our oven tends to do)...

Ashley H.

I used completely unsweetened chocolate. Extremely rich and dark. Great texture & flavor. I recommend sprinkling with fine flaked sea salt also. I will definitely make it again.

Frederick K.

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Kimberly K.

What should the internal temperature be when the cake is done? I have trouble finding that sweet spot when baking brownies as well when it comes to over-cooking them or ending up with a gooey center.

Kathleen B.

I would also love the answer to this question. This cake takes way longer to bake (at least in my oven) than the recommendation. Testing the temperature would make it easier to achieve the right bake.

Lynn C.

Hi Kimberly and Kathleen -

We don't have a recommended temperature for this cake. Since, as you've noticed, some ovens are hotter than others, we recommend using the visual clues here - firm when pressed in the center and a toothpick yields moist, fudgy crumbs (like brownie crumbs). I would err on the side of pulling it out sooner rather than later since it will continue to cook a bit while it cools down.

Best,
The Milk Street Team

Lynn C.

Hi Kimberly and Kathleen -

We don't have a recommended temperature for this cake. Since, as you've noticed, some ovens are hotter than others, we recommend using the visual clues here - firm when pressed in the center and a toothpick yields moist, fudgy crumbs (like brownie crumbs). I would err on the side of pulling it out sooner rather than later since it will continue to cook a bit while it cools down.

Best,
The Milk Street Team

Liz R.

Do you have a preferred brand of chocolate to use for this recipe? I struggle with finding one I like. Thank you.

Lynn C.

Hi Liz -

We don't do ingredient testing so we don't have an official recommended brand, but we generally like Guittard chocolate in our chocolate recipes. Whatever brand you use make sure it has 70-80% cocoa solids for the most intense chocolate flavor.

Best,
The Milk Street Team

William H.

There's something wonky going on here with your sliced almond measurements. In the INGREDIENTS list, you call for 2⅓ cups (233 grams). This converts to 1 cup = 100 grams (so ⅓ cup = 33 grams, and 2 cups = 200 grams). Yet, in step 3, you call for 2 cups (185 grams); and in step 4, you call for ⅓ cup (48 grams). This doesn't jibe. Help, please! p.s. All of this differs from your "A Tough Nut to Crack" article as well (https://www.177milkstreet.com/2020/10/weighing-nuts), but I'm guessing that you've since redefined the weights of nuts, in general. Thank you.

Lynn C.

Hi William -

You are absolutely right! In Step 3, the 2 cups should be equal to 200 grams (technically 198 grams, but it's no problem to round up) and the 1/3 cup in Step 4 should be equal to 33 grams. Since this recipe was developed, we have some more extensive testing and created ingredient measurement standards which you see in the article, "A Tough Nut to Crack." Those will be our standards going forward. Thanks for pointing out the discrepancy to us!

Best,
The Milk Street Team

Robert E.

A great disappointment. The chocolate was far too dense, almost inedible without a raspberry sauce. I have made flourless chocolate cakes for decades and never had something like this. To top it off the almonds on top were tasteless grit.

Patricia V.

This is the easiest and BEST thing I’ve made all year!

Inge K.

This may sound strange, but after toasting the almonds and weighing out the amount to put in the food processor, I came up about 10 grams short for the ones left for the topping. My thought is that the nuts have moisure which is lost during toasting. Have you ever noticed that?

Dana T.

With only two of us at home now, I'm wondering whether I could get good results from scaling this down (e.g. 3/5 since there are 5 eggs) or freezing leftovers. If I scaled it down, what's your estimate of how much the baking time would reduce?

Lynn C.

Hi Dana -

We haven't tested this in a smaller pan or by halving the ingredients so we can give exact instructions. That being said, baking in a smaller pan means the depth of the batter will be greater and thus will usually take *longer* to bake.

Best,
The Milk Street Team

Sallie H.

Can I substitute Swerve Brown Sugar, and if so, how much should I use?

Lynn C.

Hi Sallie -

Unfortunately we haven't tested the cake with any sugar substitutes. Since different sugars will not behave the same in baking we can't offer a recommendation without testing it first.

Best,
The Milk Street Team

Margaret T.

I saw someone else’s question about using almond extract...but didn’t see the answer. I was thinking of substituting almond extract for the vanilla extra — (still use the toasted almonds of course). Has anyone else done that? I’m thinking it would be great..

Lynn C.

Hi Margaret -

Janelle answered above that our recipe developer suggests starting with 1/4 teaspoon almond extract as a little goes a long way and you're already getting tons of almond flavor.

Best,
The Milk Street Team

Tonya M.

How do you make the flour without making almond butter?

Lynn C.

Hi Tonya -

If you only process the nuts for about 20 seconds, as instructed in the recipe, they should simply be finely ground. For better control over the food processor, we often find using the pulse button and giving it several pulses allows us to check consistency without going too far.

Best,
The Milk Street Team

Jacqueline A.

I am currently making this for Thanksgiving and I am wondering if I could freeze this for 2 days or refrigerate it for a couple of days? Which would be best? Thanks in advance!

Lynn C.

Hi Jacqueline -

We haven’t tested freezing this recipe so we don’t know the exact outcome. That being said, this cake is really best served warm on the day it’s baked to ensure you get the right fudge-y texture so we worry freezing or refrigerating would negatively impact that texture.

Best,
The Milk Street Team

Leslie L.

Very rich chocolatey flavor and so easy to make. Leslie

char t.

Could I start with whole raw almonds vs slivered? easier to buy in bulk...am assuming measurements would be roughly the same? thoughs anyone?

Lynn C.

Hi Char -

You probably can use whole almonds, but you will have to make some adjustments. First of all, make sure to use the same weight of whole almonds as sliced almonds (233 grams), including when the almonds get divided in the recipe. Toasting whole almonds vs. sliced won't yield the same amount of toasted flavor since there is more flat surface area on sliced almonds that will get toasted. Next, it will obviously take much longer to grind whole almonds until they are finely ground. Whole almonds won't break down as evenly as sliced almonds so you may end up with some pieces that are larger and/or smaller than others. Lastly, you don't really want to garnish the cake with whole almonds. So, while it likely *can* be done, we would probably advise against it due to all of the variables and changes that it would present.

Best,
The Milk Street Team