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Torta caprese (almond and chocolate cake)
The Neapolitan torta caprese: almonds, dark chocolate, butter and eggs, no flour. Soft inside and crisp outside, mixed in the bowl and baked in the oven.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Almonds 200 g
- Dark chocolate 70-85% 200 g
- Butter, salted 150 g
- Granulated sugar 180 g
- Whole egg, fresh 200 g
- Fine salt 2 g
- Powdered sugar 10 g to dust
Steps
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1 Chop the almonds in the bowl: 15 sec / speed 10. Set them aside.
15 sec · speed 10 · chopping
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2 Melt the chocolate and butter: 4 min / 50 degrees / speed 2.
4 min · 50 °C · speed 2
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3 Whisk the eggs and sugar with the butterfly: 5 min / 37 degrees / speed 4.
5 min · 37 °C · speed 4 · butterfly · whipping
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4 Remove the butterfly, add the almonds, melted chocolate and salt: 40 sec / speed 3, reverse.
40 sec · speed 3 · reverse
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5 Pour into a 24 cm tin lined with baking paper and level the top.
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6 Bake in a static oven at 180 degrees for 35-40 minutes, until a skewer comes out clean.
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7 Let cool, remove from the tin and dust with icing sugar.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 556 kcal | 524 kcal |
| Protein | 10.5 g | 9.9 g |
| Carbohydrate | 40.8 g | 38.4 g |
| Sugars | 30.9 g | 29.1 g |
| Fat | 40.7 g | 38.3 g |
| of which saturates | 17.5 g | 16.5 g |
| Fibre | 5.9 g | 5.5 g |
| Salt | 0.65 g | 0.62 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.