Torta Caprese Recipe

A slice of torta caprese on a white plate.

5 from 2 votes

This classic Torta Caprese is a rich, flourless Italian chocolate cake made with finely ground almonds for a moist, dense, and slightly fudgy texture. Naturally gluten-free and deeply chocolatey, it’s an effortless yet elegant dessert perfect for Valentine’s Day, dinner parties, or any special occasion.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: Italian

Keyword: chocolate almond cake, gluten-free chocolate cake, Italian chocolate torte, torta caprese

Servings: servings

Author: Elena Davis

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