This flourless chocolate and almond cake has roots on the island of Capri. As the story goes, flour was accidentally left out of the recipe, resulting in a cake with a dense, fudgy texture and an intensity that’s hard to beat. This is a cake that speaks directly to chocolate lovers: Without flour in the mix, the character of the chocolate really shines through. We use dark Valrhona – high in cocoa and with a tannic intensity. 

Almond meal adds structure, while olive oil keeps it soft and brings a gentle flavour of its own. Lemon zest cuts through with a clean, aromatic edge, and the result is rich, balanced, and satisfying. It’s a cake that’s easy to love and simple to serve - just be sure to let it come to room temperature before serving.

Pre-orders for whole Torta Caprese are open now. Collection available until Saturday 19 April. Please order at least 48 hours ahead of your preferred pickup time.