Torta Caprese Recipe (Chocolate Almond Flourless Cake)
Published August 24, 2022. This post may contain affiliate links. Please read my disclosure policy.
Torta Caprese Recipe is a delicious flourless cake loaded with chocolate and almonds for an unbelievably rich, decadent dessert.
If you’re a chocolate lover, then this Torta Caprese recipe is the ultimate dessert for you. In addition, this cake is gluten-free, so go ahead and take a huge slice. If you are looking for other desserts to try out, then check out my Carrot Cake or Lava Cake.
Torta Caprese
Torta Caprese is a flourless chocolate cake with almonds. It was said to be invented by a baker in the 1920s who lived on the island of Capri and ran out of flour or forgot, to put flour in it his chocolate cake came out with a torta Caprese.
The almond is an absolute staple in Italy and Sicily, so I think this Torta Caprese was made with intention because it is way too good to have been created on a whim.
Ingredients and Substitutions
- Eggs – Large eggs that are chilled or at room temperature works fine.
- Sugar – Both granulated and powdered sugar will be used.
- Chocolate – Use good bittersweet chocolate in this torta Caprese cake.
- Butter – Always use unsalted butter so you can control the salt content.
- Almond Flour – any good finely ground almond flour will work. This is also called an almond meal.
How to Make a Torta Caprese
Whip egg whites and sugar to stiff peaks in a stand mixer and chill.
Melt the dark chocolate and set it aside.
Whip butter and sugar until light, and fluffy then add 1 egg at a time until combined.
Fold in almond flour until combined, then fold in the chocolate mixture until combined.
Fold in meringue until combined.
Add in a prepared pan and bake. Coole completely to room temperature before slicing and serving.
Make-Ahead and Storage
Make-Ahead: You can make this cake up to 1 day ahead of time.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.
How to Serve: Pull the cake out and let it sit for 1 hour at room temperature before serving.
chef notes + Tips
- If you like a sweet cake, you can use milk chocolate instead.
- You will need a springform pan for this recipe.
More Dessert Recipes
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Video
Torta Caprese Recipe (Chocolate Almond Flourless Cake)
Ingredients
- 6 eggs, eggs and whites separated
- 225 grams or 8 ounces of sugar
- 280 grams or 10 ounces bittersweet chocolate
- 280 grams or 10 ounces softened unsalted butter
- 340 grams super-fine almond flour
- powdered sugar for garnish
Instructions
- Preheat the oven to 350°.
- Add the egg whites and ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.
- Put the chocolate into a glass or metal bowl and cook over a double boiler until completely melted. Set aside.
- Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.
- Add 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.
- Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.
- Lastly, fold in the chilled meringue until combined.
- Prepare a 10” springform pan with butter and cocoa powder.
- Pour the batter into the prepared pan and bake at 350° for 40 to 42 minutes.
- Cool completely and dust with powdered sugar.
Just in case anyone ever needs this information: one recipe of this cake batter will make a very nice 13″ x 18″ cake, suitable for cutting with a 2″ or 3″ ring cookie cutter to stack and make mini cakes.
Also, for the 13″ x 18″ size, it only needs 20 minutes to bake.
I love chocolate, I love cake and I have a gluten issue .. this cake is a plus for anyone that has Celiac. going to put this on my baking rotation!
I couldn’t believe how easy it was! The hardest part is waiting the hour for it to cool
Love Chef Parisi! So down to earth and. I would totally dig hangin with him. Making some food and drinking a beer (which me and my buddies would have brewed ourselves!)
I have not made this – yet! But will later today. Always looking for desserts to make at Passover and with this using almond flour looks fantastic.
Wow! This is a beautifully moist yet light, decadent cake. I substituted the sugar with monk fruit. Will keep this recipe and disregard other similar cake recipes as this one is the best. Thank you!!
This turned out delicious! I made a couple of changes. Instead of 1 cup of sugar, I substitute 1/2 cup of monk sugar, and I top the Torta Caprese with a chocolate ganache!😋
The best cake recipe I’ve ever had! It turned out amazing thank you Billy!!
This cake is delicious. So easy to make. Thank you so much for posting it.
So good. Used Almond meal from Trader Joes. Was rich and creamy – as well used raw sugar not the refined. This is an amazing recipe.
Hey chef, what do you think of adding a couple tablespoons of amaretto to this recipe? Just a thought not trying to be a smarty pants
Could definitely do that!