Torta Caprese (Flourless Chocolate Almond Cake)
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.
Servings: 8
Calories: 510kcal
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.
Nutrition
Calories: 510kcal | Carbohydrates: 41g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 189mg | Potassium: 185mg | Fiber: 3g | Sugar: 35g | Vitamin A: 686IU | Calcium: 66mg | Iron: 3mg
