Torta Caprese Recipe (Chocolate Almond Flourless Cake)
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Torta Caprese Recipe is a delicious flourless cake loaded with chocolate and almonds for an unbelievably rich, decadent dessert.
If you’re a chocolate lover, then this Torta Caprese recipe is the ultimate dessert for you. In addition, this cake is gluten-free, so go ahead and take a huge slice. If you are looking for other desserts to try out, then check out my Carrot Cake or Lava Cake.
Torta Caprese
Torta Caprese is a flourless chocolate cake with almonds. It was said to be invented by a baker in the 1920s who lived on the island of Capri and ran out of flour or forgot, to put flour in it his chocolate cake came out with a torta Caprese.
The almond is an absolute staple in Italy and Sicily, so I think this Torta Caprese was made with intention because it is way too good to have been created on a whim.
Ingredients and Substitutions
- Eggs – Large eggs that are chilled or at room temperature works fine.
- Sugar – Both granulated and powdered sugar will be used.
- Chocolate – Use good bittersweet chocolate in this torta Caprese cake.
- Butter – Always use unsalted butter so you can control the salt content.
- Almond Flour – any good finely ground almond flour will work. This is also called an almond meal.
How to Make a Torta Caprese
Whip egg whites and sugar to stiff peaks in a stand mixer and chill.
Melt the dark chocolate and set it aside.
Whip butter and sugar until light, and fluffy then add 1 egg at a time until combined.
Fold in almond flour until combined, then fold in the chocolate mixture until combined.
Fold in meringue until combined.
Add in a prepared pan and bake. Coole completely to room temperature before slicing and serving.
Make-Ahead and Storage
Make-Ahead: You can make this cake up to 1 day ahead of time.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.
How to Serve: Pull the cake out and let it sit for 1 hour at room temperature before serving.
chef notes + Tips
- If you like a sweet cake, you can use milk chocolate instead.
- You will need a springform pan for this recipe.
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Video
Torta Caprese Recipe (Chocolate Almond Flourless Cake)
Ingredients
- 6 eggs, eggs and whites separated
- 225 grams or 8 ounces of sugar
- 280 grams or 10 ounces bittersweet chocolate
- 280 grams or 10 ounces softened unsalted butter
- 340 grams super-fine almond flour
- powdered sugar for garnish
Instructions
- Preheat the oven to 350°.
- Add the egg whites and ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.
- Put the chocolate into a glass or metal bowl and cook over a double boiler until completely melted. Set aside.
- Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.
- Add 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.
- Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.
- Lastly, fold in the chilled meringue until combined.
- Prepare a 10” springform pan with butter and cocoa powder.
- Pour the batter into the prepared pan and bake at 350° for 40 to 42 minutes.
- Cool completely and dust with powdered sugar.
OMG! It smells so good! I can’t wait until it is cool so we can eat it. Yummy! Thank you for teaching me so many great meals. Bless you
Thank you for giving it a shot!
HAve you ever added some of your chocolate ganache with this?
no but it sounds delicious
It says flourless. Isn’t almond flour, flour?
Yes—almond flour is “flour” in name, but it’s not wheat flour. “Flourless” in baking usually means no grain-based flour like all-purpose flour.
When I weighed 340g of almond flour it came out to nearly 4 cups! That can’t be right, can it?
Sounds right..should be just over 3.5 cups
I only own a 9 inch spring pan. Can you make a suggestion for adapting to that size pan?
Leave out some of the batter?
Bake longer? 5 minutes or more?
( Using a regular electric oven )
bake longer, on time I’m not exactly sure without testing it myself.