Torta Caprese – Moist Flourless Chocolate Almond Cake Recipe
Torta caprese is a classic cake from the island of Capri – intensely chocolatey, moist in the middle, and made without wheat flour, using ground almonds instead. Italians often serve it with afternoon coffee or as a simple dessert after lunch. The flavor is like a cross between a brownie and an almond torte.
Torta caprese comes from the island of Capri and, according to legend, was created by accident when a pastry chef forgot to add flour to a chocolate cake. Today it’s a classic of Italian pastry shops, often served in thin slices with a light dusting of powdered sugar.
Torta caprese is a dense, moist cake from Capri where butter, dark chocolate, and ground almonds create a dessert with an intense, deep flavor without a gram of wheat flour. Its texture is reminiscent of a brownie, but thanks to the almonds it is more nutty and elegant, perfect for slowly eating with a teaspoon. It’s a cake that looks unassuming, but after the first bite it’s hard to stop at just one slice.
Why this version works
- The absence of wheat flour makes for an intensely chocolatey cake that is naturally gluten‑free.
- Ground almonds lock in moisture, so the center stays soft even after a few days.
- Beating the egg whites separately adds lightness despite the rich, dense batter.
- Orange zest enhances the chocolate flavor without the need for alcohol.
Chef's tips
Don’t bake the cake for too long – the center should stay slightly moist; it’s better if the skewer comes out with a few crumbs rather than completely dry. Make sure the chocolate has cooled before adding it to the egg mixture so the eggs don’t scramble and the cake doesn’t collapse. After baking, leave the torta in the pan until completely cooled – only then remove it and, if you like a firmer texture, chill it in the fridge.
How to serve
Serve torta caprese with a dollop of whipped cream or a spoonful of thick Greek yogurt and fresh fruit – raspberries, strawberries, or thin slices of pear. It’s an excellent dessert with a strong espresso after lunch or with a glass of orange liqueur during an evening with friends. It also works well as a gluten-free birthday cake – just top with fresh fruit and a candle.
Watch out for
- Do not add hot melted chocolate to the yolks – the mixture can curdle and lose its fluffiness.
- Do not bake until a completely dry skewer; otherwise, the torta will be dry in the center.
- Do not fold the beaten egg whites in too vigorously, or you’ll knock out the air.
Substitutions
- You can replace part of the ground almonds with ground hazelnuts for a more nougat‑like flavor.
- You can swap the 60–70% dark chocolate for a mix of dark and semisweet chocolate if you prefer less bitterness.
- You can replace the orange zest with lemon zest, but use a bit less so it doesn’t overpower the chocolate.
Ingredients
- dark chocolate (min. 60% cocoa) chopped - 200 g
- butter at room temperature - 180 g
- sugar - 160 g
- eggs whites and yolks separated - 4 pieces
- ground almonds (almond flour) you can grind whole blanched almonds - 200 g
- pinch of salt
- powdered sugar for dusting - 2 tablespoons
- grated orange zest optional - 1 teaspoon
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line the bottom of a 22 cm springform pan with baking paper and butter the sides, then dust them with ground almonds or cocoa until the sides are evenly coated with no bare spots.
- Break the chocolate into pieces and cut the butter into cubes. Melt together in a bain-marie or in the microwave, stirring every 20–30 seconds, until the mixture is smooth and glossy. Set aside for 5–10 minutes – it should be warm but not hot to the touch.
- Separate the egg yolks from the whites. Beat the yolks with the sugar for 3–4 minutes, until the mixture becomes noticeably paler and thicker and falls from the whisk in a wide, pale ribbon.
- Pour the cooled chocolate–butter mixture into the yolk mixture. Gently mix with a spatula or with a mixer on low speed until the batter is evenly chocolatey with no pale streaks.
- Add the ground almonds and the grated orange zest. Mix briefly, just until combined – the batter should be thick and heavy but even.
- In a clean, grease-free bowl, beat the egg whites with a pinch of salt to a stiff, glossy foam. When you turn the bowl upside down, the foam should stay in place and form stable peaks.
- Add 1/3 of the foam to the chocolate batter and gently fold in to loosen it. Then add the remaining foam in two additions, folding with a spatula from bottom to top until no white streaks remain.
- Pour the batter into the prepared springform pan and smooth the top. Bake for 30–35 minutes, until the top is slightly cracked and the center feels springy but not firm when lightly pressed.
- Check with a skewer inserted into the center – it should come out with a few moist crumbs, not completely dry. If it comes out coated with wet batter, bake for another 3–5 minutes, checking frequently.
- Remove the pan from the oven and leave the cake to cool completely in the pan – the center will set as it cools. Before serving, dust the top with powdered sugar and cut into small pieces with a sharp knife.
Storage
Store leftover cake tightly covered at room temperature for 1–2 days or in the fridge for up to several days. Bring to room temperature before serving, or briefly warm individual slices if you prefer it slightly warm.
This is one of my “emergency” cakes for a visit from my mother-in-law – I usually have the ingredients in the cupboard, and the result looks like it’s from a good café. I often bake it in the evening, then in the morning I simply dust it with powdered sugar and take it in a box to work for coffee with the team.
