Torta Caprese (Chocolate and Almond Flourless Cake)
A rich and moist Italian flourless cake from Capri made with almond meal, dark chocolate, butter, and sugar. Naturally gluten-free with a dense, fudgy texture and deep chocolate flavor that improves with time.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
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
Instructions
- Preheat oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake tin, preferably with a removable base.
- If using whole blanched almonds, process to a fine, sandy texture.
- Melt chocolate in a heatproof bowl over a bain-marie. Remove from heat, add butter, and stir until melted. Mix in sugar and almond meal.
- When mixture is no longer hot, stir in egg yolks and any optional flavorings (e.g., citrus zest, rum).
- In a separate bowl, whip egg whites to soft peaks. Gently fold them into the chocolate-almond batter.
- Pour batter into prepared tin, smooth the top, and bake for about 40 minutes, until top is dry and a skewer inserted in the center comes out with moist crumbs.
- Cool completely in the tin before removing. Dust with powdered sugar before serving.
Notes
- Add a splash of rum for warmth, or orange/lemon zest for brightness.
- A shot of espresso deepens the chocolate flavor.
- Serve with whipped cream, mascarpone, or fresh berries for contrast.
- Double ingredients for a 10-inch cake and adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 420
- Sugar: 30g
- Sodium: 45mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 125mg
