With the start of October, we are looking at a very busy month for baked goodies! Not only is it Halloween season, but it is also Italian history month. This is very important because not only do I love Halloween but being a 2nd generation Italian-American means I need to celebrate my heritage!

What better way to celebrate than with some decadent classic Italian chocolate cake? Torta Caprese is rich, dense, gluten free and delightful.

After looking into the history of this yummy treat, I found that the history is a little unclear. I found that there are three stories of origin and the only constant part. One story is that a woman who lived on the Isle of Capri was making a cake for American gangsters which made her nervous and she forgot the flour. Another story also took place in Capri. The story goes that a pastry chef was trying to bake a cake on no sleep and added more Cocoa powder instead of flour. The last origin story says that a baker completely botched a recipe and added almonds instead of flour.


While the history behind this scrumptious cake is unclear, we do know one thing, this cake is perfect. It is fantastic with coffee or even tea. In Italy, it is served for breakfast or even as just a snack. One thing I do know about Italians is we love almonds in all shapes and forms.


Have you tried Torta Caprese? What recipes do you like that are from your heritage? Please share your recipes with me, I’d love to hear all your stories!

Torta Caprese

Ingredients

  • 1 cup+1/3 cup+1/2 cup of Almond flour
  • 1 spoon of Rum
  • 1 1/8 cup of butter
  • 9 tbsp dark chocolate
  • 3/4 cup granulated sugar
  • 3 med. eggs
  • Zest of 1 orange
  • Powdered Sugar to decorate

Directions

  1. Set the oven to 360 degrees and grease a 9x9 pan.
  2. Melt chocolate with the butter on a double boil, mix until chunky. Set aside
  3. Separate yolks from whites.
  4. Whip egg yolks with 6 tablespoons of sugar and orange zest for a few minutes, until smooth and frothy.
  5. Add rum.
  6. Add melted chocolate to the mix of egg yolks, mix until smooth and velvety.
  7. Add almond flour to chocolate/egg mixture, mix with spatula.
  8. Beat egg whites with the rest of the sugar(6tbsp.)
  9. Add egg whites to mixture using the spatula. Work from the bottom up.
  10. Pour the mixture into your greased pan. Bake for about 30-35 minutes.