Recipe: Torta Caprese

Finishing off the magnificent feast from the 2023 Rhubarb Rhubarb Xmas get-together was a slice of Gabby's Torta Caprese. I had left just enough room in my otherwise very contented tummy for this delicious chocolatey dessert. Thanks for all of your inspirational recipes Gabby. We look forward to what 2024 brings :-)

And to cook up Gabby's complete 2023 Xmas feast have a squizz at the Potato Salad, Smoked Trout Dip, Aunty Ida's Pavlova and Caponata. Whip them all up and you'll have yourself a serious feast :-)

We also have Last Minute Xmas Cake and Green Salad from Xmas in years gone by.

"This is a super easy, moist, into the mixer, delicious flourless chocolate cake which hails from the beautiful island of Capri, off Naples. Think of an Italian brownie, with Frangelico liqueur and espresso added for some extra (optional) Christmas cheer! Travels and stores well, but we never get to the ‘storing’ stage at our house because it’s gobbled up toute suite. 

- Gabby xx"



Serves: 8

Preparation time: about 30 minutes
Baking time: Bake for 1 hour, but check at 45 mins



  • 250g butter, diced
  • 250g organic sugar
  • 2 teaspoons vanilla essence
  • 5 eggs
  • 1/3 cup espresso coffee, cooled*
  • 2 tablespoons Frangelico* (hazelnut liqueur) or other liqueur or alcohol (brandy, Kahlua etc.)
  • 200g almond meal
  • ½ tspn baking powder
  • 60 g cocoa powder
  • Pinch of salt
  • Icing sugar, to serve
  • Organic seasonal berries – raspberries, blueberries, strawberries – and whipped cream, to serve.



  1. Preheat oven to 180°C, fan forced. Grease and line a 20 cm square or round cake tin.
  2. In a mixer, cream the butter, sugar and vanilla  until light and fluffy, then add the liqueur, coffee, and the eggs, one at a time. Beat until all well combined. 
  3. In a separate bowl, mix together the dry ingredients: almond meal, baking powder, cocoa powder and salt.
  4. With mixer on low speed, add the dry ingredients to the mixture a few spoons at a time until all well combined.
  5. Spoon mixture into lined cake tin and bake …minutes. It will be a bit wobbly, but will set a bit more on cooling. 
  6. To serve, dust with icing sugar and offer berries and cream on the side.

This recipe is based on a Torta Caprese featured on Adam Liaw’s The Cook Up on SBS tv, created by Neapolitan chef Federica Andrisani.

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