My Chocolate Season 2025: Italian Torta Caprese

With a sprinkle of cocoa inside the springform pan (see photo below; VOE - I fortunately had just enough of this on-hand), a generous helping of melted bittersweet chocolate, and a dusting of powdered sugar, Italian Torta Caprese is the ultimate decadent dessert.

That's partially because Chef Dennis also incorporates SIX eggs and 2 1/2 sticks of melted butter! In addition, with no gluten from the use of almond flour (although do be aware of people you know who avoid tree nuts), this special treat becomes highly approachable for most holiday guests too. 

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Above left: adding egg yolks
Above right: adding chocolate

VOE - Despite my diligent efforts to create stiff peaks with my trusty hand mixer - from combined egg whites and sugar - those peaks never did form. Fortunately refrigeration added some body to the combination.
VOE - Be sure the butter is well softened before adding sugar and I recommend some initial stirring to soften it further, before fully blending and adding egg yolks.

The completed batter filled about 2/3s of my springform pan.

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That dusting of powdered sugar was effortless thanks to a miniature sieve and a teaspoon, as well as a beautiful addition to this almond chocolate dessert.

VOE: As suggested in the original recipe, warming each serving of cake slightly - 10 to 15 seconds - really enhances the cake's texture.