Torta Caprese Recipe (Chocolate Almond Flourless Cake)
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- 105 comments
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.
More Dessert Recipes
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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.
Found your site about two weeks ago and love it. I’ve made four things and everything turned out really well,but I’d like to make the Torta Caprese.
In the video you said you like your desserts with a little bit more girth I do too. And you said you added more will I get the same height in a 10 inch spring pan if I follow your instructions exactly or do I need to add more to the recipe again.
Thank you so much K
Follow the instructions exactly to get the same height.
Hi Chef
2nd time I’ve made this and turned out fine but I can’t seem to make white peeks from
egg whites and sugar using a hand mixer. Egg whites stay clear and runny after 10 minutes of whisking, what am i doing wrong. Torta still yummy. maybe needs some whipping cream for peaks?? THOUGHTS!
try a 1/4 teaspoons of cream of tartar, if not keep mixing!
Thank you for this recipe: It also works with Swerve Sugar Substitute. Made this tonight. Outrageously delicious!
.
Thanks for giving it a try!
hi chef
my oven is on the fritz, can I make this torta in a 9 inch springform in a toaster oven?
dying to try it!
without testing it myself, I’m not 100% sure of the outcome.
The cake has a deep chocolate flavor, but was dry. I even pulled it out 5 minutes before recommended bake time. Any ideas? Thank you
You did not do convection correct?
Hello,
I want to make this recipe. What do you mean by convention correct?
The oven was not set to convection, correct?
Thank you for this recipe. I have been trying to find a dessert my daughter can eat for Christmas.
My pleasure. Thanks for giving it a shot!