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    Torta Caprese Recipe (Chocolate Almond Flourless Cake)

    Published August 24, 2022. This post may contain affiliate links. Please read my disclosure policy.

    Torta Caprese Recipe is a delicious flourless cake loaded with chocolate and almonds for an unbelievably rich, decadent dessert.

    flourless chocolate cake

    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 You’ll Need

    • Eggs – You will only need the egg whites for this recipe.
    • 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.

    whipping egg whites and sugar

    Melt the dark chocolate and set it aside.

    melting chocolate in a double boiler

    Whip butter and sugar until light, and fluffy then add 1 egg at a time until combined.

    whipping butter in a stand mixer

    Fold in almond flour until combined, then fold in the chocolate mixture until combined.

    adding almond meal to whipped butter

    Fold in meringue until combined.

    folding chocolate and merengue

    Add in a prepared pan and bake. Coole completely to room temperature before slicing and serving.

    adding torta caprese batter to a springform pan

    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 Billy Parisi

    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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    Let's Cook - Chef Billy Parisi

    Video

    Torta Caprese Recipe (Chocolate Almond Flourless Cake)

    5 from 23 votes
    Torta Caprese Recipe is a delicious flourless cake loaded with chocolate and almonds for an unbelievably rich decadent dessert.
    Servings: 12
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 5 minutes

    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.

    Notes

    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.
    If you like a sweet cake, you can use milk chocolate instead.
    You will need a springform pan for this recipe.

    Nutrition

    Calories: 567kcalCarbohydrates: 37gProtein: 10gFat: 44gSaturated Fat: 19gCholesterol: 133mgSodium: 36mgPotassium: 168mgFiber: 5gSugar: 28gVitamin A: 714IUCalcium: 92mgIron: 3mg
    Course: Dessert
    Cuisine: Italian