Torta Caprese: Original Recipe from the Island of Capri and Secrets of Tradition

The torta caprese is one of the most beloved desserts in the Italian pastry tradition, a masterpiece born by accident on the island of Capri that has conquered the entire world. Made with dark chocolate and almonds, naturally free of flour, this cake is the perfect example of how a kitchen mistake can become a work of art. The original torta caprese is dense, moist, with a soft centre and a thin, crispy crust on the surface, a contrast of textures that makes it unique in the world of Italian pastry.

For hospitality professionals in Switzerland, offering an authentic torta caprese means presenting a dessert of great tradition with the advantage of being naturally gluten-free. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides first-rate dark chocolate and selected almonds to create this legendary recipe.

The History of Torta Caprese and the Legend of the Happy Accident

The Legendary Origin on the Island of Capri

The story of the original torta caprese is wrapped in legend and dates back to the 1920s. According to the most widespread account, it all began in the pastry shop of Carmine Di Fiore on the island of Capri. One day, while preparing an almond cake for three American gangsters visiting the island, the baker forgot to add flour to the batter. When he took the cake out of the oven, he noticed his mistake, but the result was astonishing: an intensely chocolatey, moist and incredibly flavourful dessert.

The three American customers were so enthusiastic that they asked for the recipe, and from that day on the torta caprese became the signature dessert of the island. In summary, what appeared to be a pastry disaster turned out to be one of the happiest creations in Italian cuisine, proving that perfection sometimes arises from imperfection.

The Torta Caprese in Campanian Tradition

From the small pastry shop on Capri, the recipe spread rapidly throughout Campania and then across all of Italy. Each pastry chef added a personal touch, but the fundamental elements remained unchanged: high-quality dark chocolate, finely ground almonds and butter. The torta caprese is recognised today as one of the most important traditional Campanian desserts and is served in restaurants and pastry shops worldwide.

Original Ingredients for Torta Caprese

The quality of ingredients is the absolute secret of the torta caprese. With only a few ingredients, each one must be excellent. Here is the complete list for a 26 cm diameter cake, yielding approximately 10 servings.

Base Ingredients

• 250 g high-quality dark chocolate (60-70% cocoa)
• 250 g blanched, finely ground almonds
• 200 g quality butter at room temperature
• 200 g caster sugar
• 5 large eggs at room temperature
• 1 pinch of salt
• Icing sugar for decoration

Aromatic Variations

• 1 teaspoon pure vanilla extract
• 1 tablespoon Strega liqueur or dark rum (optional)
• Grated zest of 1 orange (orange variation)

The key point is the choice of dark chocolate: it should have a cocoa percentage between 60% and 70%, with an intense yet balanced flavour profile. Lower-quality chocolate irreparably compromises the final result. LAPA offers a selection of professional Italian dark chocolates, ideal for high-level artisanal pastry-making.

Step-by-Step Preparation of Torta Caprese

Preparing the torta caprese demands attention to every detail. Although the ingredient list is short, the working technique determines the success of the dessert.

Phase 1: Preparing the Chocolate and Almonds

• Roughly chop the dark chocolate and melt it in a double boiler or in the microwave at low power, stirring frequently.
• The chocolate should reach a temperature of 45-50 degrees and be perfectly smooth and glossy.
• If the almonds are not already ground, pulse them briefly in a food processor, taking care not to turn them into a paste.
• Add a tablespoon of sugar to the almonds during grinding to absorb the oils and maintain the granular consistency.
• Allow the melted chocolate to cool to approximately 35-40 degrees before combining it with the other ingredients.

Phase 2: Working the Butter and Eggs

• In a stand mixer with the whisk attachment, cream the soft butter with the sugar for at least 5 minutes until light and fluffy.
• Add the egg yolks one at a time, continuing to beat for 2 minutes after each addition.
• Fold the melted and cooled chocolate into the butter and yolk mixture, stirring gently.
• Add the ground almonds and pinch of salt, folding in with a spatula using upward movements from the bottom.
• In a separate bowl, whisk the egg whites with a pinch of salt to stiff peaks.
• Fold the whipped egg whites into the mixture in three additions, always using gentle upward movements from the bottom to preserve the volume.

Phase 3: Baking

• Butter a 26 cm springform tin and dust with bitter cocoa powder.
• Pour the mixture into the tin and level the surface with a spatula.
• Bake in a preheated static oven at 170 degrees for 40-45 minutes.
• The cake is ready when the surface is dry and slightly cracked, but the interior remains slightly moist.
• A skewer inserted into the centre should come out with a few moist crumbs attached, not completely clean.
• Remove from the oven and allow to cool in the tin for at least 30 minutes before unmoulding.
• Dust generously with icing sugar only before serving.

Professional Tips for a Perfect Torta Caprese

Professional pastry chefs know secrets that transform a good torta caprese into an unforgettable dessert. Here are the fundamental techniques for achieving an excellent result.

Chocolate Tempering Techniques

• Never overheat the chocolate above 55 degrees: it will burn and become grainy.
• Melt the chocolate in a double boiler on the lowest heat, stirring constantly with a silicone spatula.
• If using the microwave, proceed in 20-second intervals at 50% power, stirring between each interval.
• Perfectly melted chocolate must be glossy, smooth and fluid without lumps.

Grinding the Almonds

• The almonds must be finely ground but not reduced to a paste: visible granules are needed.
• Freezing the almonds for 30 minutes before grinding helps prevent them from releasing too much oil.
• Adding a tablespoon of sugar from the recipe during grinding absorbs excess moisture.
• Pulse in short bursts of 10-15 seconds in the processor, checking the consistency.

Common Mistakes to Avoid

• Overbaking the cake: the interior must remain slightly moist, never dry.
• Not whisking the egg whites enough: the cake would be too dense and compact.
• Folding in the egg whites too vigorously: always use gentle upward movements from the bottom.
• Using chocolate with less than 55% cocoa: the flavour would be too sweet and flat.

LAPA Quality Ingredients for Professional Pastry-Making

The torta caprese is a dessert where ingredient quality admits no compromise. With only five main ingredients, each one must be excellent. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for accessing the finest Italian raw materials.

Dark chocolate is the soul of the torta caprese. LAPA selects first-rate Italian dark chocolates with cocoa percentages from 55% to 75%, sourced from artisanal producers who guarantee a rich and complex flavour profile. The almonds selected by LAPA come from the finest Italian growing regions, with uniform calibration and controlled roasting.

With a catalogue of over 3,000 authentic Italian products, LAPA supplies everything needed for professional pastry-making: dark chocolate in various cocoa percentages, blanched and ground almonds, high-quality Italian butter and all the ingredients that make the difference. Delivery takes place within 24-48 hours throughout Switzerland, guaranteeing freshness and punctuality.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every product. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland.

Frequently Asked Questions about Torta Caprese

Is the torta caprese truly gluten-free?

The answer is yes: the original torta caprese is naturally free of gluten because it contains no flour. It was born precisely from an error, when the baker forgot to add flour. To ensure safety for coeliac sufferers, verify that the almonds and chocolate used have not been contaminated with gluten during processing.

Which dark chocolate is best for torta caprese?

The answer is that the ideal chocolate has a cocoa percentage between 60% and 70%. Chocolate that is too bitter would make the dessert harsh, while one that is too sweet would flatten its flavour. LAPA offers a selection of professional Italian dark chocolates perfect for this preparation.

Can I substitute the almonds with other nuts?

The answer is that the original recipe calls exclusively for almonds. However, modern variations exist that use hazelnuts or walnuts. The result will differ from the traditional torta caprese, but will still be delicious. Almonds impart a unique delicacy that alternatives do not fully replicate.

How long does torta caprese keep?

The answer is that torta caprese keeps at room temperature for 3-4 days, covered with a glass dome or cling film. In the refrigerator it keeps for up to one week. It freezes well for a maximum of 2 months, wrapped in cling film and aluminium foil.

Why is my torta caprese too dry?

The answer is that the main cause is overbaking. The torta caprese should come out of the oven when the interior is still slightly moist: a skewer inserted into the centre should come out with moist crumbs attached. Additionally, the quality of butter and the correct whisking of egg whites influence the final tenderness.

Is torta caprese served warm or cold?

The answer is that torta caprese is served at room temperature, which is when the flavours of the dark chocolate and almonds express themselves best. Some prefer to serve it slightly warm, when the centre is still soft. Never serve it cold from the refrigerator, as the chocolate hardens and loses its aromatic quality.

Discover LAPA Ingredients for Your Pastry Shop

The torta caprese is proof that a few excellent ingredients can create a masterpiece. To bring this tradition from the island of Capri to your pastry shop or restaurant in Switzerland, trust LAPA for dark chocolate, almonds and butter of the highest quality.

Discover all ingredients for professional pastry-making in the LAPA catalogue featuring over 3,000 authentic Italian products. Delivery in 24-48 hours throughout Switzerland. Visit our website to order: lapa.ch