Torta Caprese alle noci

Capri walnut cake

This month we have partnered with Phaidon to bring you recipes from their regional Italian cookbooks. If you want more recipes like this, Phaidon are offering up to 70% off their Italian cookbooks .

  • Serves: 8
  • Preparation Time: 40 mins
  • Cooking Time: 1 hr


  • 7 oz (200 g) dark chocolate (70% cacao), chopped
  • 8 eggs, separated
  • 1 tablespoon lemon juice
  • 18 tablespoons (9 oz/250 g) butter, at room temperature
  • 1¼ cups (250 g) granulated sugar
  • 11 oz (300 g) walnuts or almonds, chopped
  • Powdered (icing) sugar, for serving


  1. Preheat the oven to 350°F (180°C/Gas Mark 4). Line the bottom of a 10½-inch (26 cm) cake pan with a round of parchment paper and grease and flour the sides of the pan.

  2. Melt the chocolate in a double boiler. (Alternatively, microwave the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until melted.) Remove from the heat and let cool.

  3. Beat the egg whites with the lemon juice until stiff peaks form, about 5 minutes.

  4. Beat the butter and granulated sugar in a bowl until light and fluffy, 2 – 3 minutes. Mix in the egg yolks, walnuts, and cooled chocolate, and mix together thoroughly. Fold in the whipped egg whites.

  5. Pour the batter into the prepared pan and bake for 1 hour. Cover the top of the cake toward the end of the cooking time, if necessary. Allow to cool and transfer the cake to a serving dish and sprinkle the top with powdered sugar.

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Food, Recipes, Lifestyle and Travel blog – by the Flavours Holidays team.