Torta Caprese

It took me a long time to perfect baking cakes in a microwave. Now that I have aced it, I have been experimenting with different types of cakes. Torta Caprese is a decadent, rich cake made out of chocolate and almond floor, hence making it a great option for those on gluten-free diets. It is a very traditional Italian cake named for the island of Capri from which it originates. This cake was created by the hospitality industry of the island, primarily for the tourists.


  • 125 gm Dark Chocolate: 50 – 70% Dark (Cadbury Bourneville)
  • 185 gm Almond Flour
  • 125 gm Unsalted Butter (Amul)
  • 125 gm Sugar (Powdered)
  • 3 Medium Eggs
  • Icing to Decorate


Prep: 25 minutes
Cooking: 35 minutes

  1. Preheat the microwave (on convection settings) at 180 degrees.
  2. Melt butter and chocolate in the microwave, heating on high for 10 sec. Repeat this process till the chocolate starts to melt. Keep aside to cool.
  3. Separate the egg whites and yolks.
  4. Beat the egg whites till they have stiff peaks.
  5. Mix the egg yolk and sugar, beat the mixture till it is pale yellow and creamy (around 5 mins).
  6. To the egg yolk mixture, add the almond flour, little at a time and mix well.
  7. Add the chocolate and butter mixture to the flour and mix until combined well.
  8. Lastly, add the egg white mix and combine all the ingredients.
  9. Bake the cake for 30 – 35 mins at 180 degrees.
  10. Let it cool completely. The cake should be moist from the inside.