What is Torta Caprese
It’s as chocolatey and creamy as it looks. Torta Caprese is a decadent Italian chocolate originating from the island of Capri. A flourless almond cake that’s naturally gluten-free and irresistibly rich. You can cut it into neat slices, just like cake, but when you eat it, it’s gloriously fudgy and moist.
This luxurious cake, with a rich mouthfeel, comes from the combination of dark chocolate and almond meal. It’s a true indulgence, nothing like the overly sweet, mass-produced cakes you find at the store. Torta Caprese strikes the perfect balance of being decadent enough for special occasions yet simple enough to whip up for a casual get-together.
Why I Love This Recipe
I love Torta Caprese because it’s an elegant dessert that’s easy to make yet incredibly impressive. The rich chocolate flavour combined with the nuttiness of the almonds creates a perfect balance that’s not overly sweet. It’s my go-to recipe for special occasions or when I want to treat myself!
The Ingredients
How To Make It
Preheat oven to 160℃ fan/180° static/350°F. Line a 20 cm/8-inch springform pan.
Step 1. Melt chocolate and butter in the microwave for 90 sec/high temp. Stir to combine and melt chocolate thoroughly.
Step 2. Whisk in sweeteners and eggs until well combined.
Step 3. Fold in the remaining ingredients. Pour into prepared pan.
Step 4. Bake 40 minutes or until a skewer comes out clean, but the cake will be very jiggly with a fudgy centre. Cool in the pan. Dust with cacao before serving.
Alternative Cooking Tips
- To enhance the flavour, add a teaspoon of vanilla extract or a splash of almond extract to the batter.
- For a citrus twist, add the zest of one orange or lemon to the batter.
Things to Watch When Making
- Ensure the chocolate and butter are thoroughly melted and combined before adding the other ingredients.
- The cake should have a slightly fudgy center when done. A skewer inserted should come out mostly clean with a few moist crumbs.
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Chef’s Tips
- Serve the cake slightly warm with a scoop of ice cream for an indulgent dessert.
- Dust with cocoa powder or powdered sweetener for a classic finish.
- Allow the cake to sit overnight to let the flavours develop.
What to serve with Flourless Chocolate Cake?
Torta Caprese is versatile and can be served in various delightful ways:
- Classic Style: Simply dust with cocoa powder or powdered sweetener and serve with a dollop of whipped cream.
- With Berries: Add a handful of fresh raspberries or strawberries on top for a fruity contrast.
- Ice Cream: Pair with a scoop of vanilla ice cream for an extra indulgent treat.
- A cuppa – Serve with a Chai Latte, Dirty Chai Latte, Bulletproof Coffee, or your favourite coffee or hot chocolate. This is the perfect combination for morning tea or a late afternoon pick-me-up.
Frequently Asked Questions
Yes, Torta Caprese can be made ahead and stored in the fridge or freezer. It tastes even better the next day as the flavours get even better.
Absolutely! This cake is naturally gluten-free as it uses almond meal instead of flour.
The cake should have a slightly fudgy centre. Insert a skewer or toothpick into the centre; it should come out mostly clean with a few moist crumbs.
More Recipes To Try
Try any of the below recipes for an extra dose of deliciousness this time of year.
Torta Caprese (Chocolate Almond Flour Cake)
Equipment
- 20 cm springform pan 8 inch
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Ingredients
- 180 g (7 oz) dark chocolate
- 180 g (6 oz) butter I use salted butter
- 180 g (0.75 cups) sweetener
- 3 large eggs separated
- 2 tablespoons unsweetened cocoa powder or unsweetened cacao (20g)
- 2 teaspoons baking powder I use double acting aluminium free
- 180 g (1 1/4 cups) almond meal
- 1 teaspoon vanilla extract
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160℃ fan/180° static/350°F. Line a 20 cm/8-inch springform pan.
- Melt chocolate and butter in the microwave 90 sec/high temp. Stir to combine and melt chocolate thoroughly
- Whisk in sweetener and egg yolks until well combined.
- In a separate clean bowl, whisk egg whites until soft peaks form. Set aside
- Fold the remaining ingredients into the egg and sweetener mixture. Gently fold the egg whites into the batter. Pour into prepared pan.
- Bake for 40-50 minutes or until a skewer comes out clean (the cake will still have a fudgy jiggly centre). The cake will still have a slight fudge centre. Cool in the pan. Dust with cacao before serving.
THERMAL METHOD
- Preheat oven to 160℃ fan/180° static/350°F. Line a 20 cm/8-inch springform pan.
- Insert whisk attachment. add egg whites; mix 90 sec/speed 4. Pour into a bowl and set aside. Remove whisk attachment.
- Add chocolate to mixer; chop 5 sec/speed 9. Add butter; melt 2 min/90°C/speed 1/
- Add sweetener and egg yolks; mix 30 sec/speed 4.
- Add remaining ingredients; mix 40 sec/speed 4. Gently fold the egg whites into the batter. Pour into prepared pan.
- Bake for 40 minutes or until a skewer comes out clean (the cake will still have a fudgy jiggly centre). Cool in the pan. Dust with cacao before serving.
Video
Notes
Your Own Notes
Nutrition
19 responses to “Torta Caprese (Almond Flour Chocolate Cake)”
This was so good! We ate it still warm as it is getting very cold here at the moment and I just wanted something chocolatey and kind of gooey. This hit the spot exactly with plenty left for the freezer for the next time the craving hits!
I am so happy you enjoyed it Trudi. I haven’t made it in so long and now you have me wanting it. Thanks for taking the time to let us know how much you loved it x
Very easy to make and it’s delicious! Couldn’t be better
yay!
Super yummy and very chocolatey!I put this in at 140degres in a fan forced oven. The top burnt at 10min without the inside being cooked – what did I do wrong?
That sounds like your oven is way off Sarah. No cake will burn at 140C in 10 minutes. Most cakes are cooked at 170-180 for over 30 minutes. I would test the oven temp
Can you post non- metric measurements as well.
KarenHi Karen, there is a link in the recipe card to change to imperial measures.
I made this for my brother in laws birthday cake. I was so glad he didn’t take any home with him hubby and I finished the cake ourselves over the following nights. It’s too good to shareHahaha! Are you sure you didn’t just hide the leftovers lol
WOW this chocolate cake looks utterly amazing! So chocolatey and fudgy!
So yum!!! Whipped this up tonight after work..very easy to make but oh so so tasty…another winner from you Megan 🙂 will be making this again…and again…and again.
Hi made your caramel vanilla slice omg to die for even better the next day
My question here is can you use all almond flour instead of hazelnut Thanks FayeYes you can Faye. Glad you enjoyed the caramel vanilla slice too.
Wooow This looks yummy, Thanks for sharing…
Hi Megan….this cake looks amazing and I can’t wait to make it! I have one question with regard to the dark chocolate. Did you use unsweetened baking chocolate or did you use a regular dark chocolate bar (like 85% cocoa)?
I used a 90% chocolate Suzette.
Please leave your feedback here x
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