Torta Caprese Recipe (Flourless Chocolate Almond Cake)

torta caprese (flourless chocolate cake) on a plate white/grey plate with a fork and raspberries.

5 from 1 vote

Torta Caprese Recipe (Flourless Chocolate Almond Cake)

This iconic Italian chocolate cake is rich, moist, and deeply 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!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: Italian

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

Servings: servings

Author: Elena Davis

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

*using room temperature ingredients will add extra height to the cake. Torta Caprese is naturally a thinner cake, made without flour and a leavening agent. The cake rises from the eggs, and it is important that they are at room temperature (this goes for all cakes, in general!).

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