Torta caprese

Torta Caprese is a delightful Italian chocolate and almond (or walnut) cake originating from the picturesque island of Capri, and it enjoys particular popularity in Naples. Envision a cake with a wonderfully moist interior encased in a thin, slightly crunchy shell, often adorned with a light dusting of powdered sugar.

The process of making this cake is relatively straightforward. Start by creaming softened butter with sugar, then add egg yolks, ground almonds, and melted chocolate. Finally, fold in whipped egg whites to achieve a light texture. For an extra touch of flavor, some recipes include a splash of liqueur such as Strega.

The origins of Torta Caprese are enshrouded in charming legends. One tale suggests that Neapolitan chefs created the cake by accident when an Austrian princess requested a Sacher cake, but the chefs were unfamiliar with the recipe. Another story from the 1920s tells of a baker who forgot to add flour to an almond cake batter, resulting in the delicious Torta Caprese we know today. There’s also a version crediting two Austrian women in the 1930s, who managed a pension in Marina Piccola, Capri, with the invention of the cake.

While the true origin remains somewhat mysterious, it is widely believed that the cake was first created by the hospitality industry in Capri to enchant tourists. Initially, it was served in tea rooms, but its popularity soon led to its inclusion on restaurant menus. For those interested in delving deeper into its history and variations, Cecilia Coppola's book "Zeppole, struffoli e chiffon rosso" offers a wealth of information.