Torta Caprese Recipe

Prepare oven and pan

Preheat oven to 170°C (338°F). Butter and line the bottom of a 24 cm (9–10 inch) springform pan with parchment paper; lightly butter the sides and dust with a little almond flour.

Melt chocolate and butter

Combine chopped bittersweet chocolate and diced unsalted butter in a heatproof bowl. Melt gently over a barely simmering bain-marie (or in short bursts in a microwave, stirring between bursts) until smooth. Remove from heat and let cool slightly (about 5 minutes).

Mix egg-sugar base

In a large bowl, whisk together whole eggs, extra egg yolks, granulated sugar, and the extra-fine sugar until smooth and pale. Stir in vanilla extract and salt.

Combine chocolate and egg mixture

Temper the melted chocolate by stirring a few spoonfuls of the egg-sugar mixture into the chocolate to warm it, then fold all chocolate into the egg mixture until homogenized.

Fold in dry ingredients

Gently fold almond flour and the optional all-purpose flour into the chocolate-egg mixture in two additions, using a spatula to keep as much air as possible. Scrape the sides and incorporate completely. The batter should be thick and glossy.

Bake

Pour batter into prepared springform pan, smooth the top, and bake at 170°C for 28–35 minutes. The top should form a thin crackled crust and the center remain slightly moist (a toothpick inserted may come out with a few moist crumbs). Avoid overbaking to keep the cake fudgy.

Cool and unmold

Remove cake from oven and allow to cool in the pan on a wire rack for 20 minutes. Run a thin knife around the edge, then remove the ring and cool completely on the rack to room temperature. For best texture, chill in the refrigerator 2–3 hours before serving (optional). Dust lightly with powdered sugar just before plating.

Chill: Place mixing bowl and whisk attachment in the refrigerator or freezer for 10–15 minutes to ensure the cream whips quickly.

Grate Tonka bean: Finely grate half a tonka bean (use a microplane). Tonka is very aromatic; a little goes a long way — about 1/2 bean for this quantity.

Whip cream: Pour cold heavy cream into the chilled bowl. Add icing sugar and the grated tonka bean and a touch of vanilla if using. Whip on medium-high speed until soft peaks form, then stop. Taste and adjust sweetness or tonka intensity if needed. Transfer to a piping bag fitted with a wide round or star tip (or chill until ready to assemble).

Make caramel: In a heavy-bottomed saucepan, combine granulated sugar and water over medium heat. Swirl the pan gently (don’t stir) until sugar dissolves and the syrup comes to a simmer. Continue cooking and watching closely; as it turns amber — first light gold to deep amber — remove from heat immediately to avoid burning.

Finish caramel: Carefully and gradually whisk in the warm heavy cream (it will steam and bubble). Return briefly to low heat if needed to homogenize. Whisk in cubed butter until smooth, then stir in fine sea salt. Taste and adjust salt level. Let cool to warm or near room temperature; the sauce will thicken as it cools. Transfer to a squeeze bottle or small bowl for plating.

Slice the cake: Using a sharp knife wiped between cuts, slice the Torta Caprese into 8 even wedges (serves 8).

Plate each slice: Place a slice onto the plate. Pipe or spoon a generous dollop of tonka chantilly onto the slice or beside it.

Drizzle caramel: Using a spoon or squeeze bottle, drizzle salted caramel over the cake and chantilly in an elegant pattern; a little caramel on the plate adds visual contrast.

Finish with dehydrated raspberries: Scatter crumbled dehydrated raspberries over the plate and a few pieces onto the chantilly for bright acidity and crunch. Garnish with fresh mint leaves if desired.

Serve: Serve immediately at slightly cool/room temperature so the chantilly keeps its texture. Leftover cake keeps refrigerated up to 3 days; store chantilly separately and assemble just before serving.