I first encountered this Torta Caprese—a traditional flourless chocolate almond torte from Capri—and instantly fell in love. It has a delicate crisp shell and a velvety, fudgy interior, striking the perfect balance between dense chocolate richness and refined lightness.
Why You’ll Love This Recipe
I adore how just a handful of ingredients—chocolate, butter, almond flour, eggs, and sugar—combine into something so elegant. It’s naturally gluten-free and impressively easy. The whipped egg whites give it lift and airy texture, while the almond flour ensures a moist, melt-in-your-mouth crumb. It’s as beautiful as it is indulgent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter
dark chocolate (60–70% cocoa)
cocoa powder (Dutch-processed preferred)
granulated sugar
eggs, separated
almond flour (or fine almond meal)
vanilla extract
salt
powdered sugar or cocoa for dusting
directions
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I preheat the oven to about 180 °C (350 °F) and prepare an 8–9″ springform pan by lining it with parchment and greasing.
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I melt the butter and chopped dark chocolate together—either in a double boiler or briefly in the microwave—then stir until smooth and let it cool slightly.
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I whisk egg yolks with sugar (and vanilla and a pinch of salt) until pale, creamy, and ribbon-like.
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I stir the chocolate mixture into the yolk mixture, then gently fold in almond flour until incorporated.
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In a clean bowl, I beat the egg whites with a pinch of salt to medium‑stiff peaks, then fold them carefully into the chocolate batter—first about one‑third to lighten, then the rest to preserve air.
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I pour the batter into the prepared pan, smooth the top, and bake for about 30–40 minutes (or about 45 min at 160 °C/320 °F), until the top is set with a thin crust but the center remains slightly moist.
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I let the cake cool in the pan for around 40 minutes before releasing it. Before serving, I dust lightly with powdered sugar or cocoa powder.
Servings and timing
I typically bake this cake in an 8–9″ cake pan yielding about 8–10 slices. Prep takes about 20 minutes and baking 30–40 minutes—total approximately 1 hour including cooling.
Variations
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I sometimes stir in a splash of espresso, orange zest, or a liqueur like Strega or rum for extra depth.
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Anacaprese variations use white chocolate and lemon flavor for a lighter version.
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Some recipes use olive oil instead of butter or add potato starch or baking powder for a slightly different crumb.
storage/reheating
I store the cake at room temperature in an airtight container. It keeps beautifully for several days—if anything, the flavor deepens. It also freezes well. I serve it at room temperature or gently warmed; it pairs wonderfully with whipped cream, berries, or a scoop of ice cream.
FAQs
Is Torta Caprese gluten‑free?
Yes—it contains no wheat flour and is made with almond flour or finely ground almonds.
Why does it have a crust but moist interior?
Whipping the egg whites creates air and structure while the dense almond‑chocolate mix bakes under a thin shell, leaving the center fudgy.WikipédiaRich And Delish
What kind of chocolate is best?
I use high‑quality dark chocolate (ideally 60–70% cocoa). The cocoa powder adds extra depth—Dutch-processed is preferred.
Why separate and whip eggs?
The yolks and sugar create richness, and the whipped whites give lift and lighten the texture without flour.
Can I make it ahead of time?
Definitely. I often bake it a day ahead—flavors mature and the crust softens slightly. It travels well too.
Conclusion
I always find that Torta Caprese offers a stunning combination of simplicity and indulgence—a naturally gluten-free cake with profound chocolate flavor and elegant texture. It’s easy to make yet impresses like a classic Italian dessert. Baking and savoring it feels like a tiny culinary journey to Capri—and I hope it becomes a favorite in my kitchen and maybe yours too.
Print
Torta Caprese (Italian Flourless Chocolate Almond Cake)
- Total Time: 50 minutes
- Yield: about 10 slices
Description
A luxurious, naturally gluten‑free Italian chocolate torte from Capri: deeply fudgy and moist inside, with a crisp, crackly top—made simply with dark chocolate, almonds, eggs, and sugar. A timeless classic born of a delightful kitchen “mistake.”
Ingredients
200 g dark chocolate (~70% cacao), chopped
200 g unsalted butter, softened
1 tsp vanilla extract
½ tsp kosher or fine salt
3 Tbsp unsweetened cocoa powder (+ extra for dusting)
5 large eggs, separated (yolks + whites)
1¼ cups almond flour (or fine almond meal)
1¼ cups granulated sugar
Instructions
Preheat oven to 180 °C (350 °F). Grease an 8–9‑inch springform pan, line the bottom with parchment paper, and dust the inside with cocoa powder.
Melt butter and dark chocolate together (double boiler or microwave), stirring until smooth. Allow to cool slightly.
In a bowl mix the chocolate‑butter with vanilla extract, salt, and sifted cocoa powder until blended.
In a separate bowl, whisk the yolks with half the sugar until pale and creamy.
In a clean bowl, beat the egg whites, gradually adding the remaining sugar, until medium‑stiff peaks form.
Fold one‑third of the egg whites into the chocolate yolk mixture to lighten it, then gently fold in remaining whites just until no streaks remain. Be careful not to deflate the batter.
Fold in the almond flour until fully incorporated.
Pour batter into prepared pan, tap gently to settle. Bake for 25–30 minutes, until a skewer inserted in the center comes out with moist crumbs or faint batter. The top will form a thin crust.
Cool for about 30 minutes in the pan before releasing and cooling to room temperature. Chill in fridge for firmer texture if desired.
Dust with powdered sugar or cocoa before serving. Optionally serve with whipped cream or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
