In this blog in our series about the special food at the Watermill, we present a chocolate cake made without flour, from a recipe that originated in the island of Capri.

As well as inspired tuition, warm hospitality, beautiful accommodation and stunning locations, one of the extra pleasures you’ll enjoy on a Watermill creative course is the food. We offer you delicious, home-cooked dishes, many of them Italian classics with a Watermill ‘twist.’ We receive many accolades for our food from our guests on our Watermill creative courses. Comments like ‘out of this world,’ ‘outstanding,’ ‘top notch’ and ‘ fabulous’ abound.

To whet your appetite, we’re serving up a series of blogs about some of the special dishes at the Watermill. Today: 9. Torta di cioccolato da Capri. This is one of the most popular desserts* served during our creative weeks. It is a sumptuous chocolate cake made without flour and it is absolutely delicious. (*But see Bill’s comments on desserts, below.) Here’s the recipe for a cake large enough for 10 to 12 servings:

Recipe from the Watermill cucina: Torta di cioccolato da Capri

Ingredients

225 grams of plain chocolate (not less than 72% cocoa solids)
225 grams blanched almonds
225 grams granulated sugar
225 grams of unsalted butter
4 large eggs

Method

1. Chop the almonds into small pieces (this can be done in a food processor but don’t chop them too fine: you don’t want ground almonds).
2. Remove the almonds.
3. Chop the chocolate to the same size.
4. Remove the chocolate.
5. Cream the butter and sugar together in the food processor until fluffy.
6. Separate the eggs.
7. Add 4 egg yolks to the butter and sugar mixture.
8. Whisk the egg whites to ‘soft peaks’. Fold in the chocolate and the almonds into the butter/sugar/egg yolk mixture. Then fold in one large spoonful of whipped egg white to soften the mixture, before gently folding in the rest.
9. Line the bottom of a 20 cm spring-release cake tin with greaseproof paper.
10. Put the mixture into the cake tin and place in a pre-heated oven at 350ºC (180ºF). Cook for one hour.
11. Leave to cool, remove carefully from tin and slice.
12. Serve with strawberries or skinned, segmented oranges and softly whipped cream.

Buon appetito!

On the subject of desserts. Bill says, pompously: “In England, the sweet course taken at the end of a meal is properly called pudding, even if it’s only fruit, or something sweet and frothy, like tiramisù.

“The double ‘ss’ spelling in dessert comes from the French desservir, which translates as ‘to clear the table’. Traditionally, it was the last course of a meal, served after the table had been cleared.

“As pronounced, dessert sounds like leaving the army without permission. That’s why we Brits prefer the wholesome English pudding!”

This is something else entirely!

More recipes from the Watermill cucina

Remember to explore the other food blog posts and discover more Watermill recipes inspired by Italian classics and convivial meals, see the links below:

Gorgonzola soufflés
Succulent salmon with a spicy salsa
Tiramisù
Parmesan lollipops
Fennel baked in white wine and parmesan
Involtini di pollo
Panzanella
Aristà di maiale