Torta Caprese, a classic of Italian Pasticceria, born in Capri, one of the most famous Mediterranean Islands. The reason for the fame of Torta Caprese is, firstly, to be found in its sublime flavour and then in the relative easiness of its preparation. But its success has also been prompted by other factors; the enthusiasm from returning-home international tourists who tried Torta Caprese while visiting Capri, the attention of the media to whatever is done on the island and, last but not least, the number of restaurants opened around the world by Capri’s people who migrated during the past century.
The origins of Torta caprese, although recent, are not clear. There are different versions; none of them can be confirmed beyond reasonable doubts. However, they all have at least two points in common; firstly: it wasn’t born in any island home, so it has to be an invention of the local hospitality industry; secondly: regardless the fact that good cuisine is intrinsic to the life of any Caprese, this dessert was created for the island’s tourist market.
This recipe is from a great site i found:
ITchefs and co. Check out the site for great pics, a video and info!
Torta Caprese – The step by step recipe
Ingredients
250 gr butter at room temperature
250 gr chocolate, 66% cacao
250 gr sugar
250 gr almonds, not too finely grinded
120 gr egg yolks
220 gr egg whites
Salt
Icing sugar for dusting
Optional
1 shot glass of rum
1 vanilla pod
orange peel, grated
Method
Melt the chocolate and mix with the butter.
Whip the egg yolks and the sugar, then add to the first mixture.
Add the almonds, the vanilla, the orange peel, the rum and, finally, the egg whites, whipped to foaminess with the salt.
Place into mould, buttered and floured
And bake at 180° C for approximately 35 minutes. Dust with icing sugar.
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