Torta Caprese (Italian Flourless Chocolate Almond Cake)
Updated Jan 07, 2026, Published Apr 21, 2025
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This Torta Caprese is a rich, flourless Italian chocolate cake with a dense, moist, slightly fudgy texture from finely ground almonds. Naturally gluten-free and deeply chocolatey, it’s an elegant dessert that feels perfect for Valentine’s Day, yet just as fitting for dinner parties, holidays, or any special occasion when you want something indulgent but easy to assemble.
For more Italian cakes perfect for special events, try my chocolate lava cake, almond cake, and Italian pear cake.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour + 20 minutes (along with plenty of time to fully cool the cake before serving)
- Servings: 12 people
- Dietary Info: Naturally gluten-free, so there’s no need for special substitutions or odd ingredients.
- Method: Baked flourless chocolate cake
- Technique: Whipped egg whites folded into chocolate batter
- Flavor & Texture: Deep chocolate flavor with a moist, dense, slightly fudgy center and a delicate almond crumb
Why this recipe works!
You’ll love making this torta caprese cake at home because it lets you experience the true taste of a classic Italian dessert, just as it’s meant to be enjoyed. This cake was born on the island of Capri, and like many Italian recipes, its magic comes from simplicity done right.
Locals expect torta caprese to be naturally thin, never tall or fluffy. The texture should be moist, dense, and slightly fudgy in the center, with a delicate, crumbly finish from the almonds. If it sinks a bit as it cools, that’s not a flaw, that’s authenticity.
And one last traditional touch I love: just before serving, dust the top generously with powdered sugar. In Capri, it’s often finished with a simple stencil or paper doily, leaving a beautiful pattern on top. It’s understated and elegant!
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! For more chocolate favorites, try my chocolate crinkle cookies, chocolate chip ricotta cake, and chocolate pastry cream next!
Made With Amore,
Simple Ingredients
You only need a few high-quality ingredients to make this Italian chocolate almond cake. Each element shines without overpowering the others.
- Eggs: 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. Separate the eggs while they’re cold (straight from the fridge) to keep the yolks from breaking, then let the whites come to room temperature before whipping for the best volume and stability.
- Granulated Sugar: Sweetens the cake and balances the bitterness of the chocolate, while also aiding in creating the cake’s 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, giving this cake its signature moist, dense texture and nutty flavor. Almond meal can be used, but its coarser grind will create a slightly more crumbly, rustic texture. You can also use the leftover to make these Amaretti cookies.
- 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 the full ingredient list and 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. Try my homemade Nutella recipe.
- 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. You’ll love my orange olive oil cake.
- Almond Meal: Almond meal works in a pinch, but changes the texture. The coarser grind makes a cake with a more crumbly texture.
How To Make a Torta Caprese Cake
This easy Italian flourless chocolate cake comes together with a few easy steps. See the printable recipe card for more details. To get started on your torta caprese, preheat the oven to 325°F, grease a 9″ springform pan, and gather all your ingredients together.
- Add the butter and chocolate to a microwave-safe bowl.
- Melt the butter and chocolate in the microwave. You can also melt the chocolate and butter together in a double boiler if preferred.
- 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. Mix to combine.
- Whip the egg whites with an electric mixer or a stand mixer. Beat until the egg whites form stiff peaks. This means they should hold their shape firmly and stand straight up when the whisk is lifted, without drooping or sliding. Be sure to use a clean bowl, so the egg whites form properly.
- Add the almond meal, vanilla extract, and salt to the chocolate mixture. 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 to keep as much air as possible in the egg whites. The air is what gives the cake a lighter texture and prevents it from baking up dense or flat.
- Mix the torta caprese cake batter until smooth and fluffy using a rubber spatula.
- Pour the torta caprese cake batter into the prepared pan and smooth the top.
- Remove the chocolate almond torte from the springform pan and cool it on a wire rack.
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, then fold them in gently to maintain airiness. Using a clean bowl and clean beaters is essential! Any trace of fat, grease, or moisture can prevent the egg whites from whipping properly and reaching full volume.
- Don’t Overbake: The cake is ready when the edges are set and slightly pulling away from the pan, while the center remains just set with a slight softness. A toothpick inserted in the middle should come out with moist crumbs, not wet batter. 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.
- Storing: Store the cake in plastic wrap or in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Let it come to room temperature before serving. Dust with powdered sugar or cocoa before serving for the best presentation!
Torta Caprese Recipe FAQ’s
The edges should be fully set and slightly pulling away from the pan, while the center is just set with a soft, fudgy feel. A toothpick inserted in the center should come out with moist crumbs, not wet batter. As the cake cools, it will settle slightly—this is normal and part of its signature dense texture.
This cake is traditionally more dense and thin, offering a delicious fudge-like texture in every bite. The thinness is a result of not using a rising agent so it gets all its fluffiness from the eggs and egg whites. Also, this cake is traditionally baked in a wider pan, resulting in a naturally thin cake.
A slight dip in the center is normal and expected as the cake cools. A deeper sink can happen if the egg whites were over- or under-whipped, folded too aggressively, or if the cake was removed from the oven before the center was properly set.
A 9-inch springform pan works best for baking a torta caprese. It allows you to release this delicate, flourless cake easily without flipping, helping preserve its tender texture and clean edges. The 9-inch size also creates the traditional thin profile, so the cake bakes evenly with a moist, fudgy center. Smaller pans will produce a thicker cake that needs a longer bake time and can dry out more easily, while larger pans create a thinner cake that bakes faster and requires close watching. A standard cake pan can be used if well lined, but releasing the cake will be more delicate.
Absolutely! Wrap the cake up well and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving. Dust it with cocoa powder or powdered sugar just before serving.
Serving Suggestions
Serve it at room temperature to fully enjoy its moist, fudgy texture and deep chocolate flavor with a light dusting of powdered sugar or cocoa powder. For special occasions, pair slices with a dollop of lightly sweetened whipped cream, a spoonful of mascarpone, or a scoop of homemade gelato for contrast.
For a touch of brightness, serve torta caprese alongside fresh berries and for more indulgence, add a drizzle of chocolate sauce.
It’s the perfect end to any romantic dinner featuring dishes like a pan-cooked steak, shaved Brussels sprouts salad, and twice baked potatoes.
More Italian Cake Recipes
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Torta Caprese Recipe
Ingredients
- 6 large eggs, separated and at room temperature
- 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
- Use High-Quality Chocolate: Choose bittersweet chocolate (60–70% cocoa) for a rich, balanced flavor. Avoid overly sweet or low-quality chocolate.
- Bring Ingredients to Room Temperature: Room-temperature eggs and butter blend more smoothly and create a better texture.
- Whip Egg Whites Correctly: Beat until stiff peaks form, then fold in gently to keep the batter light. Use a clean bowl and beaters as any trace of fat or moisture can prevent proper whipping.
- Don’t Overbake: The edges should be set and pulling slightly from the pan, while the center remains just set. A toothpick should come out with moist crumbs. Overbaking will dry out the cake.
- Cool Completely: Allow the cake to cool fully before slicing or dusting. It sets as it cools and develops better flavor.
- Use Super-Fine Almond Flour: Finely ground almond flour gives the smoothest, most tender texture. Almond meal will create a more rustic crumb.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Ty for the naturally gf Recepies Iโm Italian and my grandson was recently diagnosed with cyclic so itโs tough baking and cooking my usual recipes. I just made your almond cake to great reviews by the family! So Iโm planning on making this cake next
Question, can I swap out the butter to make it dairy free? What do I use and how much?
Thanks for the advice and keep baking!
Hi! Yes, you can use a dairy free butter alternative, or you can try my olive oil cake and sub gluten free flour. Either are wonderful. Enjoy!
If I’m craving chocolate, this is the dessert I crave. It is rich without being overly sweet and always satisfies the craving!