|Type||Flourless chocolate cake|
|Place of origin||Italy|
|Region or state||Capri|
|Main ingredients||Butter, sugar, egg yolks, almonds, chocolate, egg whites|
Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering a moist interior. It is usually covered with a light dusting of fine powdered sugar. It is sometimes made with a small amount of Strega or other liqueur.
There are several apocryphal stories about the cake's origin. A legend told that an Austrian princess married to the king of Naples wanted the Sacher cake (an Austrian chocolate cake), but Neapolitan chefs didn't know this recipe, so they improvised by using a typical Neopolitan ingredient: almonds.
One is of a baker fulfilling an order for an almond cake by a few tourists at his bakery in the 1920s. The baker forgot to add flour to the mix, but the tourists liked the resulting cake and considered it a delicacy. It has been referred to as "uno dei pasticci più fortunati della storia" (one of history's most fortunate mistakes). Another account ascribes the invention, in the 1930s, to two Austrian women who inherited the Strandpension Weber in Marina Piccola from August Weber (1846-1928) from Munich. Other accounts are recorded in the book Zeppole, struffoli e chiffon rosso by Cecilia Coppola.
Although its origins are unknown, several aspects of its creation are known. The cake was first created by the hospitality industry of the island of Capri and it was created primarily for tourists to the island. At first, it was likely served in tea rooms. As it became more popular, restaurants incorporated it into their menu.
- Caprese Cake, an italian gluten free dessert
- "Prodotti Tipici". Città di Capri. 2009. Retrieved 2011-09-03.
translation: "The caprese cake is the typical dessert of Capri. Its origin is somewhat controversial. Tradition has it that its creation happened by chance in a craft workshop of the island in the twenties. It seems that the pastry chef had forgotten to put the flour in an almond cake, ordered by some tourists. A delicacy came out of it, a soft cake in the center and crunchy outside, much appreciated by those tourists and then depopulated and become famous all over the world. In fact, the caprese cake, very delicate in taste, is extremely simple in its preparation and, not providing the use of flour, is also suitable for coeliacs. Add 200 g of butter with 200 g of sugar, then add 6 egg yolks, already slightly beaten. When the mixture is homogeneous, add 300 g of almonds, finely chopped and 200 g of dark chocolate, finely chopped or melted in a bain-marie, a teaspoon of baking powder and half a cup of aromatic liqueur. Finally, beat the egg whites with a pinch of salt. Then, a round mold (27 cm diameter) is buttered, lined with baking parchment and the mixture is distributed, leveling it with a spatula. It should be cooked for 50 minutes at 180 degrees. Once baked, the cake should be turned over on a plate and allowed to cool. Before serving it should be sprinkled with powdeered sugar. Many variations on the market outside the island, according to the taste and imagination of pastry chefs."
- "Tales of a dolce born by mistake in a corner of Paradise". itchefs - Gruppo Virtuale Cuochi Italiani. Retrieved 2011-09-03.
- "Local dishes". Azienda Autonoma Cura Soggiorno e Turismo Isola di Capri. Retrieved 2011-09-03.
- "How is the Torta Caprese born?". AlCioccolato.com. 29 November 2005. Retrieved 2011-09-03.