This post may contain affiliate links. Please read our disclosure policy.
This torta caprese recipe is rich, moist, and intensely flavorful. Made without flour, the almond flour gives it a wonderfully dense yet soft texture. Perfect for special occasions or when you’re craving something indulgent!
You’ll also like my almond cake and Italian pear cake.
Why This Recipe Stands Out
You will love making this torta caprese recipe at home to get a taste of this traditional Italian dessert that originated on the island of Capri and is loved all over Italy! It’s the perfect marriage of simplicity and indulgence. Here’s why:
- Incredible Texture: This Italian flourless chocolate cake is moist, dense, and slightly fudgy, with a subtle crumbly finish from the almond flour.
- Rich Chocolate Flavor: Using bittersweet chocolate ensures the cake is deeply chocolatey without being overly sweet. It’s a chocolate lover’s dream come true!
- Naturally Gluten-Free: No special substitutions or odd ingredients!
Whether it’s for a dinner party, Valentine’s Day, a holiday gathering, or a quiet moment with espresso, this cake is destined to become a favorite!
Table of Contents
Simple Ingredients
You only need a few high-quality ingredients to make this chocolate almond cake. Each element shines without overpowering the others.
- Eggs (separated): The backbone of the cake, providing structure and richness. The yolks add creaminess, while the whipped whites give the cake a light, airy texture despite being flourless.
- Granulated Sugar: Sweetens the cake and balances the bitterness of the chocolate, also aiding in creating a tender crumb.
- Bittersweet Chocolate: The star ingredient that gives the cake its deep, luxurious chocolate flavor. Opt for high-quality chocolate with 60-70% cocoa for the best results.
- Almond Flour: Super-fine almond flour replaces traditional flour, adding a nutty flavor and moist, dense texture that defines this flourless cake.
- Unsalted Butter: Adds richness and helps create a silky, melt-in-your-mouth texture.
- Vanilla Extract: Enhances the overall flavor profile by adding a subtle, sweet aroma that complements the chocolate and almonds.
- Salt: A small amount sharpens the flavors and balances the sweetness of the cake.
- Powdered Sugar or Unsweetened Cocoa Powder: Used for dusting the finished cake, these add a final touch of elegance and a slight contrast in flavor.
See the recipe card for quantities.
Substitutions and Variations
- Chocolate: Swap bittersweet for dark chocolate (80%+) for a deeper flavor or semi-sweet for a milder taste.
- Butter: Use dairy-free butter for a lactose-free option.
- Almond Flour: Substitute with hazelnut flour for a nuttier twist.
- Sugar: Replace granulated sugar with coconut sugar for a caramel-like sweetness.
- Flavor Add-Ins: Add orange zest, a splash of almond liqueur, or a pinch of espresso powder to enhance flavor.
How To Make Torta Caprese
This easy flourless cake comes together with a few easy steps- see the printable recipe card for more details.
Add the butter and chocolate to a microwave-safe bowl.
You can melt the butter and chocolate in a double boiler or microwave.
Add the egg yolks and sugar to a bowl.
Mix until yellow and creamy.
Pour the melted dark chocolate mixture into the bowl with egg yolks and sugar.
In a large bowl, whip the egg whites with an electric mixer (or the bowl of a stand mixer). You want to get stiff peaks (tip: use a clean bowl so the egg whites can form properly).
Add the dry ingredients to the wet ingredients. Stir to combine, careful not to overmix.
Add the prepared egg whites to the torta caprese batter.
Gently fold in the egg whites and the chocolate cake batter.
Mix the batter until smooth and fluffy using a rubber spatula.
Pour the cake batter into the prepared pan and smooth the top.
Remove from the springform pan and cool on a wire rack.
FAQ’s
It’s a traditional Italian cake from the island of Capri, made without flour, combining dark chocolate and finely ground almonds. This results in a moist, dense interior with a slightly crispy exterior.
Yes, but almond flour, made from blanched almonds, provides a finer texture. Using almond meal, which includes almond skins, may result in a coarser texture.
Yes, since it uses almond flour instead of wheat flour, it’s naturally gluten-free.
This cake is traditionally more dense and thin, offering a delicious fudge-like texture in every bite. There also isn’t a rising agent used, so the fluffiness is given from the eggs and egg whites.
High-quality dark chocolate with 50% to 70% cocoa content is recommended for a balanced, rich flavor.
Make Ahead and Storage Instructions
- Make Ahead: Torta Caprese tastes even better the next day! Bake 1-2 days in advance, cool completely, and wrap tightly.
- Room Temperature: Store cake in plastic wrap or in an airtight container for up to 3 days.
- Refrigerate: Keeps for up to 5 days. Let it come to room temperature before serving.
- Freeze: Wrap well and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving.
- Fresh Touch: Dust with powdered sugar or cocoa before serving for the best presentation!
My Pro Tip
Recipe Tips
- Use High-Quality Chocolate: Choose bittersweet chocolate (60-70% cocoa) for a rich, balanced flavor. Avoid overly sweet or low-quality chocolate.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smooth batter and better texture.
- Whip Egg Whites Properly: Beat until stiff peaks form for the lightest texture, and fold them gently to maintain airiness. Use a clean bowl and clean beaters- this makes a difference.
- Don’t Overbake: The center should be just set and slightly fudgy. Overbaking will dry out the cake.
- Cool Completely: Let the cake cool fully before dusting or slicing. It sets as it cools, making it easier to handle and enhancing flavor.
- Use Super-Fine Almond Flour: For the best texture, use finely ground almond flour rather than almond meal.
More Italian Cake Recipes
What To Serve With This Recipe
These are my favorite dishes to serve with this chocolate almond cake:
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Torta Caprese Recipe (Flourless Chocolate Almond Cake)
Ingredients
- 6 large eggs, at room temperature(*see notes), separated
- ¾ cup granulated sugar
- 8 ounces bittersweet chocolate, 70% cocoa, roughly chopped
- 1 cup almond flour, super-fine (if you use almond meal, the cake will be more coarse in texture)
- 10 tablespoons unsalted butter, cut into cubes
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Powdered sugar or unsweetened cocoa powder: for dusting
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped chocolate and cubes of butter.Melt over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
- Beat the Egg Yolks and Sugar: Whisk the egg yolks and granulated sugar in a large bowl until the mixture is pale and creamy (about 3-5 minutes).
- Combine Chocolate Mixture: Slowly add the melted chocolate mixture to the egg yolk mixture, stirring until thoroughly combined. Add the almond flour, vanilla extract, and salt, mixing gently to incorporate.
- Whip Egg Whites: In a separate, clean, dry bowl, beat the egg whites until stiff peaks form. This step gives the cake a light, airy texture.
- Fold the Egg Whites: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Gradually fold the remaining egg whites in two additions, careful not to deflate the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until the center is set and a toothpick inserted into the center comes out with moist crumbs.
- Cool and Dust: Let the cake cool in the pan for 10 minutes, then remove the springform ring and transfer the cake to a wire rack. Once completely cool, dust with powdered sugar or cocoa powder before serving. Top with strawberries or raspberries if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I’m craving chocolate, this is the dessert I crave. It is rich without being overly sweet and always satisfies the craving!