Torta Caprese

2025 was a quite a year: Thousands of photos shared, 142 recipes and over 70,000 of you stopped by to check out my little blog!   All I can say is ... thank you!  Thank you to each and every one of you who has taken the time to read my blog, leave me a comment, follow me on social media or signed up to receive my emails this year.  I'm beyond grateful for my amazing and supportive blog community.☺️

You don't see ads on my recipe blog because my motivation to share my stories and recipes isn't to generate income through sponsors or marketing partnerships - it's YOU!  Nothing warms my heart like hearing from a follower who has made one of my recipes.  If I inspired even a few people to try a new recipe or a new ingredient in 2025 - my job here is done.😅 

This is my last blog post for 2025 and I think it's only fitting that I leave you with one of my favorite, chocolatey, decadent and delicious desserts.  My Christmas gift to you... Torta Caprese ... recipe.😅  (That I ate.🤣)  

I'm not sure if it's appropriate to eat the gift that I give to someone else but in this case - let's call it market research.  I fully enjoyed every bite of this chocolate torte and it gets bonus points because it's also gluten free. 

Torta Caprese
1 1/2 cups dark chocolate chips
1 cup butter
5 eggs
1/4 teaspoon salt
1 cup sugar
1 1/2 cups almond flour
​1 teaspoon vanilla

Melt chocolate and butter. 

Beat egg whites and salt until stiff peaks form. 

Beat egg yolks and sugar until pale and fluffy.  

Fold the chocolate mixture, almond flour and vanilla into yolk mixture. 

Fold in whipped whites. 

Pour mixture into a buttered 9" springform pan.  

Bake 40 minutes at 350 until puffed and top begins to crack.  Cool completely in pan.

Decorate with whipped cream and fresh berries. 

Until next year ... Ciao!

Click here for a printable version of this recipe