Torta Caprese


A cake from the beautiful Capri. Close to brownies but for some people much better. Almonds and chocolate in a divine mixture.

And some history: Capri is an Italian island off the Sorrentine Peninsula, on the south side of the Gulf of Naples. It has been a resort since the time of the Roman Republic in Italy. The etymology of the name Capri can be traced back to the Greeks, the first recorded colonists to populate the island. This means that “Capri” was probably not derived from the Latin “Capreae” (goats), but rather the Greek “Kapros” (wild boar).

The city has been inhabited since very early times. Evidence of human settlement was discovered during the Roman era; according to Suetonius, when the foundations for the villa of Augustus were being excavated, giant bones and ‘weapons of stone’ were discovered. The emperor ordered these to be displayed in the garden of his main residence, the Sea Palace. Modern excavations have shown that human presence on the island can be dated back to the Neolithic and the Bronze Age.

But enough, lets cook now.


  • 400 grams almonds powder
  • 250 grams sugar
  • 6 eggs
  • 250 grams margarine
  • 1 short drink glass of rum
  • 250 grams bitter chocolate


  1. Melt together chocolate and butter.
  2. Whip up in the mixer the crocuses of the eggs with 200 grams from the sugar until the mixture becomes puffy.
  3. Add the previous mixture into the melted chocolate and butter. Also add the almonds powder and the rum.
  4. Whip up by dipper well until all ingredients to be homogenized.
  5. Whip up in mixer the albumens of the eggs with 50 grams of sugar to a dense meringue.
  6. Add the meringue in the mixture and whip gently.
  7. Place the mixture in a baking pan (22-24cm diameter and 5cm deep)covered by butter and flour.
  8. Bake in preheated oven at 180oC for 1 hour.


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