Torta Caprese (Chocolate and Almond Flourless Cake)

Why You’ll Love This Recipe

Torta Caprese is delightfully simple yet elegant, with a forgiving recipe that adapts easily to different batch sizes. The balance of almond and chocolate creates a luxurious, dense crumb without the need for flour. It’s naturally gluten-free, can be customized with flavor additions like rum or citrus zest, and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Blanched almonds or almond meal

• Good quality dark chocolate (70% cocoa recommended)

• Unsalted butter, chopped

• Sugar

• Large eggs, separated and at room temperature

• Powdered sugar for dusting

Directions

1. Preheat oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake tin, preferably with a removable base.

2. If using whole blanched almonds, process them into a fine, sandy texture.

3. Melt the chocolate in a heatproof bowl over a bain-marie. Remove from heat, add butter, and stir until melted. Mix in sugar and almond meal.

4. When the mixture is no longer hot, stir in egg yolks. Add any optional flavorings, such as citrus zest or rum.

5. In a separate bowl, whip egg whites to soft peaks. Gently fold them into the chocolate-almond batter.

6. Pour batter into the prepared tin, smooth the top, and bake for about 40 minutes, until the top looks dry and a skewer inserted in the center comes out with moist crumbs (not wet batter).

7. Cool completely in the tin before removing. Dust with powdered sugar before serving.

Servings and timing

Servings: 6
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours

Variations

• Add a splash of rum for warmth and complexity.

• Mix in orange or lemon zest for a citrusy aroma.

• Add a small shot of strong espresso for depth of flavor.

• Serve with whipped cream, mascarpone, or fresh berries for contrast.

• Double the ingredients for a 10-inch cake.

Storage/Reheating

Store at room temperature in an airtight container for up to 4 days. The flavor deepens over time, making it even better the next day. For longer storage, refrigerate for up to a week or freeze (well-wrapped) for up to 2 months. Serve at room temperature for the best texture.

FAQs

Can I make this cake without a food processor?

Yes, use almond meal instead of whole almonds to skip the grinding step.

Is this cake gluten-free?

Yes, it contains no flour and is naturally gluten-free.

What chocolate works best?

A good quality dark chocolate with about 70% cocoa gives the richest flavor.

Can I use salted butter?

Yes, but reduce any added salt and expect a slightly different flavor profile.

How do I know when the cake is done?

The top should look dry, and a skewer should come out with moist crumbs, not wet batter.

Can I add flavorings?

Yes, try rum, coffee, or citrus zest for extra depth.

Why fold in egg whites?

It lightens the dense batter and keeps the cake from becoming too heavy.

Can I make this ahead?

Yes, it tastes even better the next day as the flavors develop.

Can I bake this in a different pan size?

Yes, adjust quantities proportionally and watch the baking time closely.

What’s the best way to serve it?

Dust with powdered sugar and pair with whipped cream or berries.

Conclusion

Torta Caprese is a decadent yet simple Italian dessert that delivers rich chocolate flavor and a moist, tender texture without flour. Perfect for dinner parties, holidays, or an everyday indulgence, it’s a cake that only gets better with time.

Print