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Chocolate Torta Caprese Cake | mylittlelarder.com

Torta Caprese

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Author My Little Larder, adapted from Gourmet Traveller


  • 170 g/6oz unsalted butter coarsely chopped
  • 225 g/8oz dark chocolate 70pct cocoa solids, finely chopped
  • 3/4 cup golden unrefined caster sugar
  • 1/2 cup brown sugar
  • 6 free-range eggs
  • 130 g/4.6oz almond meal/flour
  • 2 Tbsp cocoa plus extra for dusting
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract


  1. Preheat oven to 180C/350F on bake and grease and line a 22cm/9in round cake tin.
  2. Place butter and chocolate in a small saucepan over low heat and stir until melted. If you are not confident doing this and are afraid you might burn the chocolate (I’m pretty confident you won’t if you (a) have it over low heat and (b) stir and keep a close eye on it) then place butter and chocolate in a small bowl over a saucepan of simmering water ensuring the bowl doesn’t touch the water. Set aside to cool for 5 minutes.
  3. Using an stand mixer (or hand held mixer) whisk together sugar and eggs until light and fluffy. Fold in almond meal, cocoa and salt then chocolate and vanilla. Pour into the preprepared tin and bake for 45-50 minutes until cooked through. The cake will have a hard crust, that usually cracks, and a very fudgy moist centre.
  4. Also delicious with hazelnut meal.