Chocolate and Hazelnut Torta Caprese

Chocolate and Hazelnut Torta Caprese is a flourless chocolate cake that combines the rich flavors of cocoa powder and ground hazelnuts. It has a moist, dense texture and a delicious nutty flavor. The cake is perfect for any occasion and can be served with whipped cream or ice cream.

Torta Caprese is a classic Italian flourless chocolate cake that originated on the island of Capri. It is believed to have been created in the early 1900s by a baker named Carmine Di Fiore. The cake was originally made with almonds, but over time, hazelnuts became more popular as a substitute. Today, Torta Caprese is a beloved dessert all over the world.

Prep time: 20 | Cook time: 50 | Serves: 8

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 6 large eggs
• 1 cup unsweetened cocoa powder
• 1 cup ground hazelnuts
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the cocoa powder, hazelnuts, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before serving.

Why It Works

• The combination of chocolate and hazelnuts creates a rich, complex flavor.
• The use of almond meal gives the cake a moist, dense texture.
• The addition of baking powder helps the cake to rise slightly, giving it a light and airy crumb.
• The cake is baked in a water bath, which helps to prevent it from drying out.