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 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.
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.
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.
- Melt the chocolate together with the butter in a bain-marie or in the microwave: heat briefly, stirring every 20–30 seconds, until the mixture is smooth and glossy. Set aside for a few minutes to cool slightly.
- In a bowl, beat the egg yolks with the sugar using a mixer for 3–4 minutes, until the mixture becomes lighter and fluffy.
- Pour the cooled chocolate-butter mixture into the yolks and gently mix with a spatula or on low mixer speed.
- Add the ground almonds and, if using, the grated orange zest, and mix until combined. The batter will be thick.
- In a separate, clean bowl, beat the egg whites with a pinch of salt until stiff peaks form – when you turn the bowl upside down, the foam should not slide out.
- Add 1/3 of the beaten egg whites to the chocolate mixture and gently fold in with a spatula to loosen it. Then add the remaining whites in two batches, each time gently folding from bottom to top so as not to deflate too much air.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes. The top should be slightly cracked and the center springy to the touch. A skewer inserted into the center may come out with a few moist crumbs – the cake should remain slightly moist.
- Remove from the oven and leave in the pan until completely cooled. The cake will sink a little – this is normal.
- Before serving, dust the top with powdered sugar. Slice into small pieces with a sharp knife – it is rich.
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.
