This Torta Caprese recipe is a celebration of rich chocolate flavor and the timeless elegance of Italian baking. A flourless chocolate cake that is naturally grain-free thanks to the use of ground almonds, making it perfect for gluten-free eaters and special occasions like Passover. Whether you’re a fan of desserts like sacher torte or simply a lover of chocolate, this recipe is guaranteed to become a favorite.
Why You’ll Love This Torta Caprese Recipe
“Caprese” refers to the Italian island of Capri and this cake is the most popular cake from the area. Legend has it that it was created by accident when a baker forgot to add flour to a chocolate almond cake, resulting in a rich, flourless dessert that became an iconic Italian treat. Even though it is technically a “flourless” cake, it is very light and not rich like typical flourless chocolate cakes. You know I have a soft spot for grain-free desserts because they last longer than grain-based ones.
This flourless Italian chocolate cake isn’t just for chocolate lovers—it’s a dessert for anyone who appreciates a refined, not-too-sweet treat. Its simplicity is its strength, using just a handful of ingredients to create a dessert that tastes far more complex than the effort involved. With no traditional flour, this recipe relies on blanched almond flour for structure, resulting in a cake that stays fresh for days. Serve it with a dollop of whipped cream and a frothy latte for an understated but sophisticated dessert.
Ingredient Notes
- Unsalted butter or plant butter: Provides richness and moisture. Cut it into small pieces to ensure it melts evenly.
- Melted dark chocolate: High-quality dark chocolate makes all the difference in flavor. Aim for 60–64% cacao, but don’t go above 70% to avoid bitterness.
- Vanilla extract: Enhances the chocolate flavor and adds depth.
- Eggs: Separating the yolks and whites creates a light, airy cake batter.
- Granulated sugar: Divided between the yolks and whites to provide sweetness and structure.
- Blanched almond flour: This finely ground almond flour creates a tender crumb. You can use almond meal, but it results in a coarser texture.
- Dutch-processed cocoa powder: Adds a boost of chocolate flavor and a rich color.
- Sea salt or kosher salt: Balances the sweetness and enhances the overall flavor.
- Confectioners’ sugar (optional): For a pretty finishing touch.
- Avocado oil or olive oil: For greasing the pan.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make This Torta Caprese
Step 1: Grease a 9-inch cake pan (preferably a springform pan) with oil and line the bottom with parchment for easy release. Preheat your oven to 325°F and adjust the oven rack to middle position.
Step 2: Create a double-boiler with a medium size heat-proof bowl set on top of a saucepan of simmering water and melt chocolate. Alternatively, microwave butter and chocolate in a medium bowl at 50 percent power, stirring often, until melted, 1½ to 2 minutes. Stir in vanilla and set aside.
Step 3: Using a stand mixer or handheld mixer with whisk attachment, whip the egg whites on medium-low speed until foamy, about 1 minute. Increase the speed and gradually add half the sugar and continue whipping until glossy, stiff peaks form, about 4 more minutes. Transfer whites to a large bowl and set aside.
Step 4: Beat the egg yolks with the remaining sugar on medium-high speed until pale and thick, about 3 minutes. Mix in the chocolate mixture for about 15 seconds, then add the almond flour, cocoa powder, and salt. Use a rubber spatula to scrape down the sides and ensure everything is well incorporated.
Step 5: Remove bowl from mixer and stir a few times with a large silicone spatula, scraping the bottom of the bowl to make sure almond flour is fully incorporated. Add one-third of whipped whites to bowl, return bowl to mixer, and mix on medium speed until no streaks of white remain, about 30 seconds, scraping down bowl halfway through mixing. Add the remaining whites to the bowl. Using a large silicone spatula, gently hand fold whites into the batter until no streaks of white remain.
Step 6: Pour the batter into the prepared pan, smooth the top, and place pan on rimmed baking sheet. Bake on the middle rack for about 50 minutes. Rotate the pan halfway through for even baking. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Let the cake cool in the pan for 20 minutes. Run a thin knife around the edge of the cake to loosen and remove the side of the pan and cool completely on a wire rack, about 2 hours. Dust with confectioners’ sugar before serving, if desired.
Recipe Tips
- Use room-temperature eggs as they whip better and create more volume, leading to a lighter cake.
- When folding the egg whites into the batter, work gently to keep the mixture light and airy.
- Look for moist crumbs on the toothpick. If it’s completely clean, the cake may be overbaked.
- This cake keeps beautifully. On days 2 and 3, store it in the fridge for a firm yet moist texture.
Serving Tips
Serve torta caprese as a stunning dessert with a dollop of coconut whipped cream or a scoop of vanilla gelato. For an elegant touch, garnish with fresh berries like raspberries or strawberries and a glass of homemade almond milk. Pair it with espresso or dessert wine for a true Italian experience.
Storage Tips
Store the cake at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container. To extend its life, refrigerate it after the first day. The flavors deepen when chilled, making it even more delicious. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
Recipe FAQs
Yes, but keep in mind it will create a slightly coarser texture. For the best results, use finely ground almonds (almond flour).
This step adds volume and lightness to the batter, which is especially important in a cake without traditional flour.
If you don’t have bittersweet or semisweet chocolate, use a combination of milk and dark chocolate to achieve the desired balance of sweetness and richness.
Absolutely! In fact, it often tastes even better the next day as the flavors have time to deepen and develop, making it perfect for dinner parties and holidays. It can be made up to 3 days ahead of time if stored at room temperature or up to 5 days if stored in the refrigerator.
Yes, but make sure to line the bottom with parchment and grease the sides well to avoid sticking.
More Chocolate Dessert Recipes
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Italian Torta Caprese (Flourless Chocolate Almond Cake)
Ingredients
- Avocado or olive oil for greasing pan
- 12 tablespoons unsalted butter or plant butter, cut into 12 pieces
- 6 ounces bittersweet chocolate, chopped (You can also use semisweet. Look for 60-64% cacao, but no more than 70%)
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup unbleached granulated sugar, divided
- 2 cups blanched almond flour, technically you can use almond meal here bt it gives a coarser texture
- 2 tablespoons Dutch-processed cocoa powder
- ½ teaspoon sea salt or kosher salt
- Confectioners’ sugar, optional
Instructions
- Adjust oven rack to middle position and preheat oven to 325 degrees F. Lightly grease 9-inch springform pan with oil. Feel free to line the bottom of the pan with parchment paper, if desired.
- Create a double-boiler with a medium size heat-proof bowl set on top of a saucepan of simmering water. Melt the butter and chocolate in the bowl. Alternatively, microwave butter and chocolate in a medium bowl at 50 percent power, stirring often, until melted, 1½ to 2 minutes. Stir in vanilla and set aside.
- Using a stand mixer fitted with whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Or use a hand mixer. Increase speed to medium-high and continue to whip, slowly adding ½ cup granulated sugar, until whites are glossy and thick and hold stiff peaks, about 4 minutes longer. Transfer whites to a large bowl.
- Add egg yolks and remaining ½ cup granulated sugar to now-empty mixer bowl and whip on medium-high speed until thick and pale yellow, about 3 minutes, scraping down bowl as necessary. Add chocolate mixture and mix on medium speed until incorporated, about 15 seconds. Add almond flour, cocoa, and salt and mix until incorporated, about 30 seconds.
- Remove bowl from mixer and stir a few times with a large silicone spatula, scraping the bottom of the bowl to make sure almond flour is fully incorporated. Add one-third of whipped whites to bowl, return bowl to mixer, and mix on medium speed until no streaks of white remain, about 30 seconds, scraping down bowl halfway through mixing. Add remaining whites to the bowl. Using a large silicone spatula, gently fold whites into batter until no streaks of white remain. Pour batter into the prepared pan, smooth top with spatula, and place pan on rimmed baking sheet.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 50 minutes, rotating pan halfway through baking. Let the cake cool in the pan on a wire rack for 20 minutes. Run a thin knife around the edge of the cake to loosen and remove the side of the pan. Let cake cool completely, about 2 hours. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)
- Dust top of cooled cake with confectioners’ sugar, if using.
Notes
- Use room-temperature eggs as they whip better and create more volume, leading to a lighter cake.
- When folding the egg whites into the batter, work gently to keep the mixture light and airy.
- Look for moist crumbs on the toothpick-if it’s completely clean, the cake may be overbaked.
- This cake keeps beautifully. On days 2 and 3, store it in the fridge for a firm yet moist texture.
- Store the cake at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container. To extend its life, refrigerate it after the first day. The flavors deepen when chilled, making it even more delicious. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
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