Torta Caprese (Flourless Chocolate Almond Cake)
Torta Caprese is a delicious Italian chocolate almond cake made without flour, so it’s naturally gluten-free. It’s a classic cake that’s very easy to make and it’s perfect to serve as a dessert or as a treat.
If my rich flourless chocolate cake and nutty flourless almond cake had a decadent Italian lovechild, this Torta Caprese would be it. It has the deep cocoa intensity of a chocolate dessert, the subtle nuttiness of almonds, and a rustic charm that makes it perfect for dinner parties, special occasions, or just treating yourself. Truly irresistible!
How to make Torta Caprese
Watch the full video recipe to learn how to make the best torta caprese recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why you’ll love this flourless almond chocolate cake
- Simple Ingredients: All the ingredients are easy to find and pantry staples you may already have.
- Easy to Make: You don’t need any professional equipment to make this flourless chocolate and almond cake, it’s very easy to prepare.
- Gluten-Free: Since there is no flour, this gluten free chocolate almond cake is perfect for diet restrictions. If you useplant-based butter, you can also make it dairy-free.
- Classic Dessert: Torta Caprese is one of the popular traditional Italian desserts and it will be a showstopper if you serve it to guests.
- For Everyone: Thanks to the simple ingredients and deep chocolate flavor, this flourless chocolate cake will be loved by children and adults alike.
Ingredient Notes
Here’s what you’ll need to make this chocolate almond flourless cake:
- Dark Chocolate: The star of the show, dark chocolate provides the intense chocolate flavor and richness that defines this cake.
- Butter: Adds moisture and a creamy texture to the cake, helping to create a smooth and velvety batter.
- Eggs: Separated into yolks and whites, the yolks add richness while the whipped egg whites provide the light and airy texture that balances the cake’s density.
- Ground Almonds: Serve as a gluten-free alternative to flour, giving the cake a subtle nutty flavor and a moist, dense texture.
- Salt: Enhances the flavors and balances the sweetness of the cake.
- Sugar: Used in both the yolk mixture and to whip the egg whites, sugar sweetens the cake and helps achieve the desired consistency.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What to Do With Leftover Almond Flour
Almonds are a great ingredient that can be used in many sweet or savory recipes. Here are some of our favorites.
What is Torta Caprese
Torta Caprese is a classic Italian cake from the island of Capri, where it gets it’s name from. It is traditionally made with dark chocolate and ground almonds, resulting in a rich, moist, and fudgy cake that is naturally gluten-free. The cake is often dusted with powdered sugar and served with whipped cream or ice cream for an indulgent dessert experience.
Substitutions and Variations
- Almond flour – Instead of almonds, you can use hazelnut flour or ground walnuts for a nuttier, deeper flavor.
- Orange zest – Orange zest will add a fresh citrus aroma to the chocolate cake. It pairs well with all the ingredients.
- Deeper flavor – Add a bit of Espresso shot or instant coffee to enhance the chocolate flavor, or a splash of Amaretto, Grand Marnier, or rum to add a deeper flavor.
- White chocolate version – Known as Torta Caprese Bianca, often made with white chocolate and lemon.
- Topped with ganache – Instead of powdered sugar, cover with a glossy chocolate ganache for extra richness.
- Mini torta caprese – You can bake in muffin tins for individual servings.
Expert Tips and Tricks
- Use High-Quality Chocolate: Opt for a good-quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.
- Properly Separate Eggs: Ensure no yolk gets into the whites to achieve stiff peaks when whipping the egg whites.
- Gradual Folding: Fold the whipped egg whites gently into the chocolate-almond mixture to maintain the airy texture without deflating the batter.
- Avoid Overbaking: Bake until a toothpick comes out with a few moist crumbs to ensure the cake remains fudgy and moist.
- Cool Completely: Let the cake cool entirely in the pan before removing it to prevent it from breaking apart.
How to Store
You can store this chocolate caprese cake covered or in a cake stand at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze, well wrapped for longer storage for up to 3 months.
More Chocolate Dessert Recipes
Flourless Chocolate Almond Cake (Torta Caprese)
Equipment
Ingredients
- 6.35 oz (180 g) Dark chocolate
- 150 g (150 g) Butter
- 4 Large Eggs separated
- 1¾ cups (180 g) Ground almonds
- Pinch Salt
- ¾ cup (150 g) Sugar divided
Instructions
- Preheat oven to 350F (180C). Line the bottom a 8-inch (20cm) with a springform pan and set aside.
- Place chopped chocolate and butter in a heatproof bowl. Place the bowl over a pot with simmering water (bain-marie) and melt the chocolate and butter.
- Remove from heat and set aside to cool slightly.Meanwhile, in a separate bowl, whisk egg yolks and 1/2 cup (100g) sugar, whisk until thick and pale.
- Pour the chocolate mixture into the egg yolk mixture and mix until smooth. Add ground almonds and mix until combined. Set aside.
- In a separate bowl, whisk egg whites until foamy, gradually add 1/4 cup of sugar and whisk to stiff peaks.
- Gradually fold whipped egg whites into the chocolate-almond mixture. Pour the batter into prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out with few crumbs attached.
- Allow to cool completely before serving. Before serving dust with powdered sugar. Serve with whipped cream, vanilla ice cream or seasonal fruits.
Video
Notes
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the shaping, cooking, and texture of the patties to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
- Make-Ahead & Storage Tips – Store the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; thaw in the refrigerator before serving.
- Can I substitute the ground almonds with another nut or ingredient? Yes, you can use ground hazelnuts or walnuts for a different flavor. For a nut-free version, you can try using coconut flour, but the texture will vary.
- Properly Separate Eggs – Ensure no yolk gets into the whites to achieve stiff peaks when whipping the egg whites.
- Cool Completely – Let the cake cool entirely in the pan before removing it to prevent it from breaking apart.
- Avoid Overbaking – Bake until a toothpick comes out with a few moist crumbs to ensure the cake remains fudgy and moist.
- Gradual Folding – Fold the whipped egg whites gently into the chocolate-almond mixture to maintain the airy texture without deflating the batter.
Nutrition
Common Questions
For a rich and intense flavor, use high-quality dark chocolate with at least 70% cocoa content.
Avoid overbaking. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Also, let the cake cool completely in the pan before removing it.
This could be due to overmixing the batter, causing the egg whites to deflate. Gently fold the egg whites into the batter and avoid opening the oven door during baking.
Use a double boiler (bain-marie) method by placing the chocolate and butter in a heatproof bowl over a pot of simmering water. Stir constantly until melted and smooth.
Serve the cake with a dusting of powdered sugar, and optionally with whipped cream, vanilla ice cream, or fresh berries for an added touch.
Ensure that the bowl and whisk are completely clean and free of any grease or yolk. Use room temperature eggs for the best results, and gradually add sugar while whipping to help stabilize the egg whites.
Absolutely delicious!
I think something is missing in pan preparation. Parchment paper? And do you grease the pan?
Hi, nothing is wrong with the proportion. What make you think so?
Yes, for easy release it’s butter to use parchment paper and grease the pan.
Can I use chocolate powder 22-24 instead chocolate bar?
Do you mean cocoa powder? No, you can’t skip the chocolate in this recipe.
I love it
If I want to use flour instead of almond, how much should I be using, and is there anything different in the process?
Well, it will be a totally different recipe. I will recommend trying this recipe:
or this:
or of my other chocolate cake recipes.
Hi
In light of my medical condition, may I substitute cacao butter for butter ?
flourless chocolate almond cake, can you have the measurements all in American measurements? what is 150 g butter???
Hi, 150g is about 1/2 cup + 2 tablespoons.