Torta Caprese
This Italian flourless chocolate almond cake, known as Torta Caprese, is a chocolate lovers dream! It has a rich, fudgy texture, a deep chocolate flavor, and my version will absolutely blow you away. It's surprisingly easy to make and comes together with just six ingredients you probably already have on hand.
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What is Torta Caprese
Torta Caprese is a flourless cake made with almond flour and chocolate, resulting in a dense and fudgy, yet moist texture. It originated on the Island of Capri, off the Amalfi Coast in Southern Italy.
Its exact origins are unclear, and many stories surround its creation. According to one legend, Carmine di Fiore, a baker in Capri, forgot to add wheat flour to his recipe and accidentally created one of the first gluten-free cakes.
Over time, the name torta caprese became synonymous with this classic Italian chocolate cake, beloved throughout the country.
There are a few key steps to follow if you want to create the best Torta Caprese. First, melt the chocolate gently over a double boiler so it doesn't seize. If you use a microwave, set it to half power and stir every 15 seconds.
Then, let the chocolate cool slightly before mixing it with the eggs to prevent them from scrambling. Finally, carefully fold in the egg whites to keep the air in the batter, since this gives the cake its light, slightly risen structure.
Want more authentic Italian dessert recipes? Try this classic Italian ricotta pie, my family recipe for ricotta cheesecake these or chewy pignoli cookies.
Torta Caprese Ingredients
Almond flour - Use finely ground almond flour for a smooth texture. Coarser almond meal made from unpeeled almonds, or finely ground whole almonds, can also be used, but the texture will be grainier and more rustic.
Bittersweet chocolate - Choose high quality bittersweet chocolate for the best depth of flavor. Semisweet chocolate can be used if you prefer it sweeter. A good option that's easy to find in most grocery stores is Ghirardelli chocolate bars.
Unsalted butter - Opt for good-quality unsalted butter for richness and the best flavor.
Eggs - Use large eggs at room temperature, they whip up with more volume, which is essential for the texture of this cake. Separate into egg yolks and egg whites, whipping the whites until soft peaks form.
Vanilla extract - Balances flavors beautifully. Try my homemade vanilla extract for even better taste.
Salt - Always measure the right amount of salt when baking to balance flavor and make chocolate taste deeper. I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
Cocoa powder or confectioners' sugar - Optionally, dust generously on top before serving. Both give a professional finish.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 8-inch or 9-inch springform pan
- Glass bowl set or heat-safe bowl
- Double boiler
- Large bowl
- Stand mixer with whisk attachment or handheld mixer / hand mixer
- Rubber spatula
- Wooden spoon
- Wire rack
How to Make Torta Caprese
- Preheat the oven to 350°F and butter the bottom and sides of an 8-inch or 9-inch springform pan.
- Gently melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Alternatively, melt in the microwave at half power in 15 second intervals, stirring after each. Let cool slightly.
Pro Tip: Always melt chocolate slowly. Overheating can cause it to seize, ruining the texture of the cake.
- In a large mixing bowl, whisk the yolks with ½ cup sugar until pale and thick, about 2-3 minutes.
- Stir in the melted chocolate mixture and vanilla until fully combined, then mix in the almond flour and salt until smooth.
- In a separate large clean bowl, whisk the egg whites with the remaining ½ cup sugar until soft peaks form.
- Gently fold the egg whites into the chocolate mixture ⅓ at a time, ensuring each addition is incorporated before adding more. Take care not to deflate the batter.
Pro Tip: Use a light hand when folding in egg whites, applying a circular motion that goes from the top to the bottom of the bowl. This helps keep the cake airy and ensures a tender crumb.
- Pour the batter into the prepared pan and create a smooth surface.
- Bake for 5 minutes, then lower the oven to 325°F and bake for an additional 30-35 minutes, or until the edges are set and the center is just slightly soft.
- Let cool in the pan for at least 15 minutes before releasing the sides. Cool completely or chill, then dust generously with cocoa powder or powdered sugar before serving.
Tips for Making Torta Caprese
- Use high quality chocolate for the best flavor.
- Line the bottom of your springform pan with parchment for an easy release.
- Don't overbake. A slightly soft center gives a moist cake with the fudgiest texture and a crisp top.
- Whip the egg whites in a clean bowl for maximum volume, since even the smallest trace of fat can prevent them from incorporating air properly.
- Let the cake cool completely before slicing to ensure a set texture and clean cuts.
Variations
- Top with sliced almonds before baking for added crunch.
- Swap vanilla extract for vanilla bean seeds for a deeper flavor.
- Dust with espresso powder for a mocha twist.
- Use high-quality dark chocolate for the richest flavor or milk chocolate for a sweeter dessert.
- Add orange zest to the batter for a bright citrus note.
- For more almond flavor, replace the vanilla with almond extract.
How to Serve Torta Caprese
This Italian flourless chocolate cake is best enjoyed in small slices since it's so rich. I prefer it cold, but it's also great at room temperature or even warm with a scoop of vanilla ice cream ot gelato.
I love to serve it with a soft cloud of mascarpone whipped cream on top, along with a bold cup of cold brew coffee or a traditional Italian affogato.
For a decadent finish, drizzle with my salted caramel sauce or top with fresh berries for a beautiful presentation!
How to Store Torta Caprese
Keep covered at room temperature for 2 days. For longer storage, refrigerate in an airtight container for 5 days. Bring to room temperature before serving.
Wrap in plastic wrap and freeze for up to 2 months. Thaw overnight for best results.
FAQs
Sacher torte uses apricot jam and flour, while this Italian torta caprese relies on almonds, making it a flourless cake.
Yes, but the texture will be more rustic, with larger pieces of ground almonds.
It makes the release easier, but a well-lined cake tin works too.
It creates structure in the absence of flour, keeping the cake light while still fudgy.
For the most rich chocolate cake, choose bittersweet chocolate, semisweet or even a high-quality dark chocolate. I don't recommend white chocolate because it's too sweet and lacks flavor. Start with chopped chocolate and gently melt it over the top of a double boiler or in the microwave until smooth. Fold the melted dark chocolate into the cake batter.
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Torta Caprese (Flourless Chocolate Almond Cake)
Ingredients
- 7 ounces bittersweet chocolate roughly chopped
- 12 tablespoons unsalted butter 1 ½ sticks, plus more for greasing
- 1 cup granulated sugar divided
- 5 large eggs separated
- 1 teaspoon pure vanilla extract
- 1 cup almond flour finely ground (almond meal will produce a grainier texture)
- ½ teaspoon Kosher salt reduce if using table salt or salted butter
- cocoa powder or powdered sugar for dusting (optional)
- fresh whipped cream optional, for serving
Instructions
- Preheat the oven to 350°F and butter the bottom and sides of an 8-inch or 9-inch springform pan.
- Gently melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. You can also melt them in the microwave at half power in 20 second intervals, stirring after each. Let cool slightly.
- In a large mixing bowl, whisk the yolks with ½ cup sugar until pale and thick, about 2-3 minutes.
- Stir in the melted chocolate mixture and vanilla until fully combined, then mix in the almond flour and salt until smooth.
- In a separate large clean bowl, whisk the egg whites with the remaining ½ cup sugar until soft peaks form.
- Gently fold the egg whites into the chocolate mixture ⅓ at a time, making sure each addition is fully combined before adding more, taking care not to deflate the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 5 minutes, then lower the oven to 325 and bake for an additional 30-35 minutes, or until the edges are set and the center is just slightly soft.
- Let cool in the pan for at least 15 minutes before releasing the sides. Cool completely or chill, then dust generously with cocoa powder or powdered sugar before serving.
Notes
- Use high quality chocolate for the best flavor.
- Line the bottom of your springform pan with parchment for an easy release.
- Don't overbake. A slightly soft center gives a moist cake with the fudgiest texture and a crisp top.
- Whip the egg whites in a clean bowl for maximum volume, since even the smallest trace of fat can prevent them from incorporating air properly.
- Let the cake cool completely before slicing to ensure a set texture and clean cuts.
