Flourless Chocolate Almond Cake (Torta Caprese)

A triangular slice of chocolate cake is placed on a white plate. The cake is topped with a dusting of powdered sugar and two red cherries. The background includes a blurred white cake stand.

5 from 2 votes

Flourless Chocolate Almond Cake (Torta Caprese)

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Italian

Keyword: almond chocolate cake

Servings: yields

Calories: 511kcal

Equipment

Ingredients

6.35 oz Dark chocolate
150 g Butter
4 Large Eggs separated
1¾ cups Ground almonds
Pinch Salt
¾ cup Sugar divided

US Customary - Metric

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