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Grana Padano

Torta Caprese: The Authentic Recipe by Francesco Elmi

There is an increasing proliferation of versions of this Italian dessert, which is one of the most well known around the world. There is a white Caprese, one made with Amaretto liqueur, one with some flour added to it… This is the only classic authentic recipe.

Torta Caprese – The step by step recipe


250 gr butter at room temperature
250 gr chocolate, 66% cacao
250 gr sugar
250 gr almonds, not too finely grinded
120 gr egg yolks
220 gr egg whites
Icing sugar for dusting


1 shot glass of rum
1 vanilla pod
orange peel, grated


Melt the chocolate and mix with the butter.
Whip the egg yolks and the sugar, then add to the first mixture.

1 2 3 4

Add the almonds, the vanilla, the orange peel, the rum and, finally, the egg whites, whipped to foaminess with the salt.

5 6 7

Place into mould, buttered and floured
And bake at 180° C for approximately 35 minutes. Dust with icing sugar.
For 2 moulds, 24 cm in diameter

Recipes Editor and La Vita è Dolce Worldwide Tour Coordinator: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC