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Delicious Caprese Cake, a luscious chocolate torte served with fresh berries.

Caprese Cake - Chocolate Torte

A luxurious chocolate torte that combines dark chocolate and almond for a rich, decadent dessert with minimal cleanup and hassle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 150 g dark chocolate (70%), coarsely chopped
  • 150 g unsalted butter, room temperature Room temperature for easier mixing.
  • 30 ml Amaretto (almond liqueur) Adds a delicious almond flavor.
  • 150 g almond meal (ground almonds) Can substitute with regular flour or gluten-free blend.
  • 10 g cocoa powder (unsweetened)
  • ¼ tsp fine salt
  • 4 large eggs Use as a binding agent.
  • 150 g granulated sugar

Method
 

Preparation
  1. Grease and line a 20 cm (8-inch) springform tin with parchment paper. Preheat the oven to 180°C (350°F).
  2. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter together. Stir until fully combined and then remove from heat.
  3. Stir in the Amaretto, almond meal, cocoa powder, and salt until fully mixed. Set aside to cool.
  4. In a stand mixer, whip the eggs and sugar on medium-high speed until thick and pale, forming a ribbon when the whisk is lifted.
  5. Gently fold the chocolate mixture into the whipped eggs using a rubber spatula.
  6. Pour the batter into the prepared pan, leveling it with an offset spatula.
Baking
  1. Bake for 25-30 minutes until a toothpick comes out with a few crumbs.
  2. Let it cool on a wire rack for 20 minutes before removing from the tin. Cool completely before serving and dust with cocoa powder.

Notes

Serve with whipped cream or fresh berries for an elegant touch. This cake keeps beautifully in the fridge for about 3-4 days. Freezing is also an option for individual slices.