Torta Caprese

Episode 121 - Torta Caprese


  • 200g Dark Chocolate
  • 4 medium Eggs
  • 170g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 250g Ground Almonds
  • 200g Butter (melted & cooled)
  • 400g Thickened Cream
  • 400g Frozen Berry Assortment (strained)
  • Icing Sugar (for dusting)


  1. Preheat oven to 170°C and line the base of a 24cm round cake tin with baking paper, greasing sides of tin with butter.
  2. Finely chop the chocolate in a food processor, still retaining some texture.
  3. Beat the eggs with the cater sugar and vanilla extract until the mixture is pale and of a moussey consistency, roughly ten minutes.
  4. Fold in the almonds, chocolate and butter.
  5. Spoon mixture into prepared cake tin and bake for about 40 minutes until firm to the touch on top.
  6. Leave to cool in the tin, and then turn out.
  7. Slice into a wedge and serve aside a dollop of thickened cream, top with strained mixed berries.
  8. Lightly dust with icing sugar.