Chocolate origins: Capri's accidental dessert delight

Located in the Bay of Naples, Capri has long been considered one of the most beautiful islands in Europe. Even Roman emperors visited to admire the extraordinary landscapes and enjoy the excellent cuisine, which primarily features the gifts of nature, both harvested on land and fished from the sea.

Today, one of Capri's culinary symbols is a cake made of chocolate and almonds, without flour or yeast, but full of flavour and aroma. Allegedly, the recipe for Torta Caprese was born accidentally due to a mistake by the pastry chef Carmine Di Fiore.

In the turbulent 1920s, three American gangsters visited Di Fiore's shop, having come to Italy for shady business. The gang ordered an almond cake – the pastry chef's speciality from Capri. However, he was so captivated by the task that he forgot to add flour but didn't skimp on the chocolate. To his amazement, the cake was delicious – moist, delicate, and with an intense flavour. The guests from the United States were delighted. From this mishap, a recipe quickly gained popularity not only on the island but throughout Italy.

Torta Caprese can now be enjoyed in many pastry shops throughout Italy, and it is also a significant part of various celebrations and special events.

The classic recipe for the cake still relies on only five ingredients—dark chocolate, almonds, sugar, butter, and eggs—although there are versions with the addition of lemon juice, orange zest, pistachios, and even yeast. One fascinating "variation" is Torta Caprese Bianca, which uses lemon zest and juice and replaces dark chocolate with white chocolate.

Some recipes include almond flour, which undoubtedly speeds up the cake's preparation process. Still, the residents of Capri believe that chopped or blended almonds are better suited for the cake, adding flavour, aroma, and nutritional value.

Almonds are a treasure trove of unsaturated fatty acids, especially linoleic acid, which restores the balance between "good" and "bad" cholesterol, reduces the risk of cardiovascular diseases, strengthens the immune system, and inhibits the development of cancer cells (helping prevent breast, colon, lung, and liver cancer).

Due to the high concentration of these valuable compounds, almonds improve mood, aided by a considerable dose of tryptophan, zinc, and selenium – minerals that play a crucial role in brain function (with deficiencies potentially promoting depression). The seeds of the almond tree are rich in other minerals, including calcium, iron, manganese, and vitamin E, aptly called the "vitamin of youth".

The second key ingredient of Torta Caprese, dark chocolate, is equally valuable. It's a treasure trove of magnesium, an effective remedy for stress. Chocolate improves mood and increases energy levels, thanks to the alkaloids of theobromine and caffeine. Due to its high content with another compound, pyrazine, this treat positively influences concentration and intellectual performance.

Break the dark chocolate (with at least 70% cocoa content) into pieces and melt it in a bain-marie until it becomes a homogeneous and velvety mass. Set aside to cool.

In a large bowl, cream room-temperature butter (around 200 grams) with sugar (around 200 grams) until light and fluffy. Then, continuously mix the egg yolks one at a time (four in total, also at room temperature). Mix well with a teaspoon of vanilla extract and the cooled chocolate.

Add ground almonds (around 200 grams) and combine with the rest of the ingredients. In a separate bowl, beat four egg whites with a pinch of salt until stiff peaks form. Then, gently fold them into the chocolate mixture using a spatula, making upward motions to maintain fluffiness.

Transfer the batter into a baking paper-lined and greased tin with a diameter of about 23 cm and smooth the top. Place in an oven preheated to 170°C for about 40-50 minutes. Check with a skewer—it should be slightly moist but not too dry. The goal is to achieve a cake with a crispy crust but a moist and soft centre.

After baking, remove the Torta Caprese from the oven and let it cool completely in the tin. Then, remove it and dust it with icing sugar before serving. The cake tastes best a few hours after baking when it reaches the ideal consistency, and the flavours meld together.

Torta Caprese can be served with whipped cream, vanilla ice cream, or fresh fruits such as raspberries or strawberries, which perfectly complement the intense chocolate flavour.