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!
What Is It
Essentially a Torta Caprese is a flourless almond and chocolate cake. As you know I’ve been on this tear to find the most authentic versions of recipes out there, and since I’ve made a ton of savory dishes, I figured it was time to make something sweet because I think the French Silk Pie was my last dessert.
While doing my research I learned that this classic cake really has an undocumented history. No one can actually pinpoint when the torta Caprese was invented although they say it came from a baker in the 1920’s who lived on the island of Capri and ran out of flour or forget to put flour in it his chocolate cake came out with a torta Caprese. Not sure I’m buying that one but ok.
Now, if I had to guess it probably did come from somewhere near the island of Capri because other names for this are a Capri cake or a Caprese cake. Caprese, Capri, got it?
In addition to this theory, the almond is an absolute staple in both Italy and Sicily so I actually think this Torta Caprese was made with intention because it is way too good to have been created on a whim. Now I’m not saying that this can’t happen, but to me, it seems unlikely.
How to Make It
It was interesting when researching this torta Caprese and the methodology that was most commonly used by folks that live in that area. In America, we have some baking procedures where you put 1 thing in at a time until mixed or mixing dry separately from wet, etc. The recipe procedures were very interesting to me and after making it, I completely get why they did it the way they did.
In any recipe quality ingredients are essential, so when I saw this Torta Caprese recipe called for Bob’s Red Mill, I immediately knew I would use their Super Fine Almond Flour.
Everything of Bob’s is incredibly high in quality and always perfect in the flavor department, so in order to do my ancestors from Italy justice, Bob’s is on the list to make that happen!
The procedures for this were so interesting and are as followed:
- Step 1: Whip egg whites and sugar to stiff peaks and chill.
- Step 2: Melt chocolate and set aside.
- Step 3: Whip butter and sugar until light and fluffy then add 1 egg at a time until combined.
- Step 4: Fold in almond flour until combined, then fold in the chocolate until combined.
- Step 5: Fold in meringue until combined.
- Step 6: Add in a prepared pan and bake.
As you can see there is a bit going on with a recipe that has such few ingredients.
That alone made me wonder what was up with this Torta Caprese recipe, but you see this cake could most likely fall pretty easily while baking so keeping cool and folding in a lot of the ingredients would be key to not over mixing and keeping it more on the cool side.
Honestly, it made me think that I could apply this torta Caprese recipe process to other cake recipes to help keep it from falling.
More Dessert Recipes
- Croissant Bread Pudding with Zabaglione
- Yogurt Berry Tart
- Cornmeal Cupcakes
- Blueberry Skillet Cobbler
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
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 along with 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 in 1 egg 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° 40 to 42 minutes.
- Cool completely and dust with powdered sugar.
Peter says
I watch most of your vids and enjoy the challenge of converting them over to Keto. This one was quite easy to adapt to Keto…and I can not get over how delish this is.
Angela Chan says
Great hit with my mom-in-law and everyone else. Will be my go-to birthday cake for the year.
Thanks Chef.
Just one suggestion, maybe add “yolk” to egg on number 5. 😅
Mary Kok says
I’m finding the metric measurements in recent recipes, this one included, difficult to work with. Is it possible to also post the standard US measurements? Ie, grams of sugar and flour, how much are those in cups? Thanks so much!
Chef Billy Parisi says
Well you’ll never get a perfect conversion because grams are so precise. I’ll see about doing it moving forward on some of my recipes. what’s the difficulty you are having with them?
Julie D’Alesandro says
HI Billy
Than you so much for all your wonderful recipes and videos.
Would I be able to make this cake the day before I need it and would it have to be refrigerated?
Thanks so much!
Julie
Chef Billy Parisi says
Definitely could do that! It’s super dense being flourless so I would take it out and let it sit at room temp an hour or so before serving it. Should be ok…
Tracey says
Thank you for this! Our exchange student is here for 9 months from Italy and this is his favorite dessert. I have been looking for the perfect recipe. Very much appreciated!
Chef Billy Parisi says
It’s my pleasure, so glad everything turned out ok!
Denise Garritano says
Hello Billy, can this recipe be adapted for a 9″ springform pan?
Chef Billy Parisi says
Absolutely, I would just add 8-12 minutes to the recipe because the cake will be thicker.
Texan In Exile says
Add the egg whites along with 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.
And – just read through the entire recipe and realized you mean put the egg whites in the fridge, not “relax.” 🙂
Chef Billy Parisi says
hah exactly!
Courtney says
This looks absolutely incredible. And your pictures are gorgeous!
Chef Billy Parisi says
Thank you so much!
Lexee says
Wow! DELISH!! thanks!
Chef Billy Parisi says
Thank you much!!
Rachael Yerkes says
Love this rich delicious recipe!
Chef Billy Parisi says
Thank you!!
Liz says
This cake look amazing! My son is coming home from college today, I bet he would love it!
Star rating not working for me either. I’d give it a 5.
heather says
This cake is delicious and I love that it is gluten free! Perfect for chocolate lovers.
Chef Billy Parisi says
Thank you so much!
Camilla Hawkins says
Spotted your post in The Best Ever Recipes of the World group and it drew me in. What a fantastic looking and delicious cake, really want to try this! Sadly star ratings aren’t working but I’d give you 5!
Chef Billy Parisi says
it’s in the recipe, i’ll get it for ya!