Torta Caprese is a traditional Neapolitan cake made with dark chocolate, ground almonds and infused with Strega liqueur. This moist and delicious cake was invented in the wonderful island of Capri.
- 1-1/4 cups (8.8 oz) sugar
- 14 tbsp (7 oz) unsalted butter
- 8.8 oz raw almonds
- 7 oz dark chocolate
- 1 tsp (1/4 oz) active dry yeast (better if Pane degli Angeli)
- 1 tbsp potato starch
- 1 tbsp unsweetened cocoa powder
- 5 eggs
- 2 tbsp Strega liqueur
- pinch of fine sea salt
- 1 (11 x 2-inch) round cake pan
- confectioners sugar (powdered sugar)
Grease and flour the baking pan.
Grind almonds in a blender or food processor until coarsely ground.
Melt the chocolate over a bain-marie (or in the microwave).
In a medium bowl, beat the egg whites with a pinch of salt until they form soft peaks.
In a separate large bowl, using an electric mixer, combine unsalted butter, egg yolks and sugar until smooth and creamy.
Using a rubber spatula, fold in the ground almonds.
Add the melted chocolate.
Add the cocoa powder, dry yeast, potato starch and Strega liqueur and continue folding until all the ingredients are well combined.
Gently fold in the beaten egg whites.
Pour the batter into the prepared pan.
Bake in preheated oven at 340°F for about 45 minutes. Let cool at least 15 minutes before removing from the pan. When cake is completely cooled, dust with powdered sugar and serve.