Torta Caprese is a real myth in the Isle of Capri. The cake can boast ancient origins indeed! It used to be prepared with almonds remains, shortbread and other genuine ingredients. As result you get a simple, but very tasty and substantial dessert. The locals in Capri like it with a sip of Limoncello, the popular lemon liqueur. The fame of Torta Caprese has far-back crossed the island, becoming one of the most sought after cakes in Italy.


  • 200 gr butter
  • 250 gr almonds
  • 250 gr sugar
  • 150 gr dark chocolate
  • 25 gr bitter cocoa
  • 5 eggs
  • icing sugar


Pour chocolate and butter in a saucepan and cook in a bain-marie; stir until melted and smooth. Pre-heat oven to 150 degrees C.

Move the mixture into a large bowl, add sugar and cocoa, stirring with a wooden spoon. Mince the almonds and add them to the mixture. Mix in eggs one at a time, stirring vigorously after each addition.

Grease and flour a round 25 cm diameter baking sheet, pour the mixture in. Bake the Caprese for 50/60 minutes.

When the 50 minutes are up, take a clean toothpick, and poke the cake midway between the center and edge of the baking sheet. Jam that toothpick in there deep. Now pull it out. Is the toothpick dry and clean? If it is, the cake is ready.

Take it out the oven and let it cool. Turn upside down onto large plate and sprinkle with icing sugar.

Serve it cool.

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