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Milk Street Recipe
Milk Street Bowtie Caprese Chocolate and Almond Torte

Caprese Chocolate and Almond Torte

1 hour 10 minutes 20 minutes active

Caprese Chocolate and Almond Torte

Free

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.

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
1 teaspoon kosher 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

  • 1

    teaspoon kosher salt

Directions
  1. 01
    Heat the oven to 350°F with a rack in the middle position. Spread the almonds in an even layer on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes, stirring once about halfway through. Cool to room temperature.
  2. 02
    While the almonds cool, reduce the oven to 300°F. Mist the bottom and sides of 9-inch round cake pan with cooking spray, line the bottom with kitchen parchment, then mist the parchment. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.
  3. 03
    In a food processor, process 185 grams (2 cups) of the almonds until finely ground, 20 to 30 seconds. Add the chocolate and pulse until the chocolate is finely ground, 10 to 15 pulses. Add the sugar and salt, then process until well combined, about 30 seconds, scraping the bowl as needed. With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogenous, about another 15 to 20 seconds. Remove the blade and scrape the bowl.
  4. 04
    Pour the batter into the prepared pan, then sprinkle evenly with the remaining 48 grams (⅓ cup) almonds. Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.
  5. 05
    Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter. Serve warm or at room temperature.
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.
In the store
Comments
  • Becky B.

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

    5 votes
    1 comments
    • 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

      0 votes
      0 comments
  • nancy s.

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

    1 votes
    1 comments
    • 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

      0 votes
      0 comments
  • Mary G.

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

    0 votes
    1 comments
    • Janelle C.

      Hi Mary,

      Although tricky, you can absolutely toast almond flour.

      Best,
      The Milk Street Team

      0 votes
      0 comments
  • Dennis C.

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

    0 votes
    1 comments
    • 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

      0 votes
      0 comments
  • Leslie J.

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

    0 votes
    0 comments
  • jackie t.

    Can I add a little almond extract?

    0 votes
    2 comments
    • Janelle C.

      Hi Jackie,

      Would this be used to replace the sliced almonds?

      0 votes
      1 comments
      • 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.

        0 votes
        0 comments
  • Christine O.

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

    0 votes
    1 comments
    • 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

      0 votes
      0 comments
  • George W.

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

    0 votes
    0 comments
  • Norma J.

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

    0 votes
    1 comments
    • 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

      0 votes
      0 comments
Down arrow

Caprese Chocolate and Almond Torte

Get Ready to Cook

10

Servings

1 hour 10 minutes

20 minutes active

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.

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

  • 1

    teaspoon kosher salt

Step 1 of 5

Toast Almonds

233
grams (2⅓ cups) sliced almonds

Heat the oven to 350°F with a rack in the middle position. Spread the almonds in an even layer on a rimmed baking sheet and toast in the oven until golden brown, 8 to 10 minutes, stirring once about halfway through. Cool to room temperature.

Step 2 of 5

Combine Eggs and Vanilla

5
large eggs
2
teaspoons vanilla extract

While the almonds cool, reduce the oven to 300°F. Mist the bottom and sides of 9-inch round cake pan with cooking spray, line the bottom with kitchen parchment, then mist the parchment. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.

Step 3 of 5

Prepare Cake Batter

8
ounces bittersweet chocolate (see note), roughly chopped
199
packed dark brown sugar
1
teaspoon kosher salt

In a food processor, process 185 grams (2 cups) of the almonds until finely ground, 20 to 30 seconds. Add the chocolate and pulse until the chocolate is finely ground, 10 to 15 pulses. Add the sugar and salt, then process until well combined, about 30 seconds, scraping the bowl as needed.


With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogenous, about another 15 to 20 seconds. Remove the blade and scrape the bowl.

Step 4 of 5

Bake Cake

Pour the batter into the prepared pan, then sprinkle evenly with the remaining 48 grams (⅓ cup) almonds. Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.

Step 5 of 5

Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter. Serve warm or at room temperature.

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Caprese Chocolate and Almond Torte

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