Torta Caprese with Chilli Honey
September 3, 2026
Capri's famous flourless chocolate and almond cake, with a Bippi twist — fudgy, barely sweet and finished with a generous drizzle of Italian Chilli Honey and a spoonful of mascarpone. Nonna's chocolate cake, with a kick.
Ingredients
- 200g dark chocolate (70%), roughly chopped
- 200g unsalted butter, cubed
- 4 eggs, separated
- 150g caster sugar
- 200g almond meal
- Pinch of salt
- Cocoa or icing sugar, for dusting
- Bippi Italian Chilli Honey, to drizzle generously
- Mascarpone or thick cream, to serve
Instructions
- Preheat your oven to 170°C fan-forced (190°C conventional). Grease and line a 23cm springform tin.
- Melt the chocolate and butter together in a heatproof bowl over barely simmering water (or in short bursts in the microwave). Stir until smooth, then cool slightly.
- Whisk the egg yolks and sugar until pale and creamy. Fold in the melted chocolate, then the almond meal and salt.
- In a clean bowl, whisk the egg whites to soft peaks. Fold a third into the chocolate mixture to loosen it, then gently fold through the rest, keeping as much air as you can.
- Pour into the tin and bake for 35–40 minutes — the edges should be set but the centre should still have a slight wobble. It sets fudgy as it cools.
- Cool completely in the tin. Dust with cocoa or icing sugar, slice, and serve each piece with a spoonful of mascarpone and a generous drizzle of Chilli Honey over the top — the sweet heat against the dark chocolate is the whole point.
Make it with
