A rich and elegant Torta Caprese recipe made with dark chocolate and almonds. This almond Italian cake is naturally gluten-free and easy to make.
A Decadent Dessert You’ll Want Year-Round
Some desserts whisper elegance, others shout it with a flourish of powdered sugar and a crackly chocolate top. Torta Caprese is unapologetically in the second camp.
This cake is as impressive as it is easy to make.
It’s rich, moist, and gluten-free by tradition—not trend. Made with finely ground almonds instead of flour and dark chocolate that could woo even the snobbiest of chocoholics, this cake is as impressive as it is easy to make. Whether you're entertaining, indulging, or just want a slice of Italy without leaving your kitchen, this recipe is ready for you.
Simplicity is sometimes the sweetest luxury.
Let’s bake up a slice of authentic Torta Caprese, the chocolate almond cake straight from Capri that proves simplicity is sometimes the sweetest luxury.
Ingredients
- 200g (7 oz) dark chocolate (70% cocoa), chopped
- 200g (7 oz) unsalted butter, cubed
- 200g (7 oz) almond flour (or very finely ground blanched almonds)
- 5 large eggs, separated
- 180g (¾ cup + 2 tbsp) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- Zest of 1 orange (optional but lovely)
- Pinch of salt
- Powdered sugar, for dusting
Step-by-Step Instructions
Step 1: Melt Chocolate and Butter
Use: A heatproof bowl and a saucepan (or microwave-safe bowl).
How: Place chopped chocolate and cubed butter in the bowl over barely simmering water (double boiler method). Stir constantly with a silicone spatula until silky and smooth—no lumps. If using a microwave, do 20-second bursts, stirring in between.
Visual cue: The mixture should be glossy and pourable, not grainy.
Tip: Let it cool to lukewarm before adding to eggs—too hot and you'll scramble them.
Step 2: Beat Egg Yolks and Sugar
Use: Stand mixer or handheld mixer.
How: In a large bowl, beat yolks with half the sugar until pale, doubled in volume, and ribbony.
Time: Around 3–5 minutes on medium-high.
Tip: This step traps air for structure and richness. Don't skip the orange zest if you want brightness.
Step 3: Combine Chocolate + Yolks + Almond Flour
How: Stir the cooled chocolate mixture into the yolk mixture. Then fold in almond flour gently—don’t overmix or you’ll lose fluffiness later.
Texture check: It should be thick but smooth.
Step 4: Whip Egg Whites
Use: Clean, grease-free metal or glass bowl.
How: Start whipping egg whites with a pinch of salt on medium. When soft peaks form, slowly sprinkle in the remaining sugar. Whip to stiff, glossy peaks.
Visual cue: Whites should form peaks that stand tall when you lift the beater.
Step 5: Fold and Bake
Folding: Use a large silicone spatula to fold egg whites into the chocolate mix in thirds. First batch can be stirred more vigorously to loosen; the next two should be folded gently in sweeping motions.
Tip: If you see streaks of white, keep folding—but stop before the batter deflates.
Bake: Pour into a greased and parchment-lined springform pan.
Time: 35–40 mins at 340°F/170°C.
Doneness: Top will be crackly, a tester should come out with moist crumbs (not wet batter).
Cool completely, then dust with powdered sugar.
Variations & Customizations
- Citrus Spin: Add lemon zest or a spoonful of limoncello for a Capri twist.
- Nut Swap: Use hazelnut flour instead of almond for a richer, nuttier flavor.
- Boozy Upgrade: A splash of Amaretto or espresso enhances the chocolate.
Serving Suggestions
- With a dollop of whipped cream or crème fraîche
- Drizzled with warm raspberry coulis or orange glaze
- Served alongside espresso or dessert wine
FAQs & Troubleshooting
Can I make this cake ahead? Yes! It actually gets fudgier after a day.
Why did my cake sink in the middle? That’s normal for flourless cakes! The crackled top is part of its charm.
Can I freeze Torta Caprese? Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight.
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Ingredients
Ingredients
- 200g (7 oz) dark chocolate (70% cocoa), chopped
- 200g (7 oz) unsalted butter, cubed
- 200g (7 oz) almond flour (or very finely ground blanched almonds)
- 5 large eggs, separated
- 180g (¾ cup + 2 tbsp) granulated sugar, divided
- 1 tsp pure vanilla extract
- Zest of 1 orange (optional but lovely)
- Pinch of salt
- Powdered sugar, for dusting
Instructions
Use: A heatproof bowl and a saucepan (or microwave-safe bowl).
How: Place chopped chocolate and cubed butter in the bowl over barely simmering water (double boiler method). Stir constantly with a silicone spatula until silky and smooth—no lumps. If using a microwave, do 20-second bursts, stirring in between.
Visual cue: The mixture should be glossy and pourable, not grainy.
Tip: Let it cool to lukewarm before adding to eggs—too hot and you'll scramble them.
Use: Stand mixer or handheld mixer.
How: In a large bowl, beat yolks with half the sugar until pale, doubled in volume, and ribbony.
Time: Around 3–5 minutes on medium-high.
Tip: This step traps air for structure and richness. Don't skip the orange zest if you want brightness.
How: Stir the cooled chocolate mixture into the yolk mixture. Then fold in almond flour gently—don’t overmix or you’ll lose fluffiness later.
Texture check: It should be thick but smooth.
Use: Clean, grease-free metal or glass bowl.
How: Start whipping egg whites with a pinch of salt on medium. When soft peaks form, slowly sprinkle in the remaining sugar. Whip to stiff, glossy peaks.
Visual cue: Whites should form peaks that stand tall when you lift the beater.
Folding: Use a large silicone spatula to fold egg whites into the chocolate mix in thirds. First batch can be stirred more vigorously to loosen; the next two should be folded gently in sweeping motions.
Tip: If you see streaks of white, keep folding—but stop before the batter deflates.
Bake: Pour into a greased and parchment-lined springform pan.
Time: 35–40 mins at 340°F/170°C.
Doneness: Top will be crackly, a tester should come out with moist crumbs (not wet batter).
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