Torta Caprese

Torta Caprese is the classic Italian Flourless Chocolate Cake recipe that originates from the Isle of Capri. This simple Italian dessert comes together in just minutes and is great for any occasion!

Torta Caprese is a simple Italian cake made with just almond flour, chocolate, eggs, butter, and sugar. This cake is smooth and moist with an almost fudge-like consistency.

If you love traditional Italian desserts, don't miss my fan-favorite Italian Lemon Ricotta Cake, Torta Sbrisolona, or this Italian Apple Cake. For another almond flour cake, don't miss this Almond Flour Apple Cake recipe. For a three-ingredient cake, try my Italian Sponge Cake recipe.

Why You Need to Make this Recipe

Torta Caprese is a subtly sweet dessert that's a great way to end a meal. It's a slightly dense and rich cake that won't leave you stuffed.

The Italians like to keep recipes simple, including desserts. You're going to love that this cake is naturally gluten-free and great for anyone looking to avoid flour. Additionally, there are no leavening agents added.

What makes this cake so rich and slightly dense are the eggs. The yolks are beaten with sugar to make a thick rich custard and the egg whites are whipped and folded into the batter to add volume.

You can trust that this recipe has been tested and perfected! It was even a 2022 Golden Recipe contest winner so you know it's going to be great!

So, if you are looking for a light and fudge-like cake that's simple and delicious, then you have to make this Torta Caprese recipe!

Ingredients

The ingredients for Torta Caprese are: dark chocolate, almond flour, eggs, sugar, and butter.

• Dark Chocolate: use a dark chocolate that is about 70% cacao. Dark chocolate that is anywhere between 60-85% is fine.
• Almond Flour: make sure you are using almond flour and not almond meal.
• Eggs: use room temperature large eggs.
• Sugar: here just use regular granulated sugar.
• Butter: unsalted or salted butter work here.

How to Make Torta Caprese

Torta Caprese is traditionally made in a springform pan. You can use a 8 or 9 inch pan. However, if you have an 8 inch springform that will give you a slightly thicker cake.

This recipe seems to have a lot of steps, but they are simple to do and necessary for the best cake texture. To start, grease and line a springform pan with parchment; set aside.

Step 1: break up chocolate and melt it over a double boiler. To make a double boiler, place water in a saucepan and bring to a low boil. Place bowl of chocolate over the water, without touching the water.

Step 2: stir the chocolate until it is melted. Then, stir in the cubed butter and continue stirring until it is melted. Remove from double boiler and set aside to cool.

Step 3: separate the eggs and place the yolks in one bowl and the whites in an another. To the bowl of yolks, add the sugar. Use an electric mixer to mix together the sugar and yolks until light and fluffy; about 2 minutes.

Step 4: use the electric mixer to beat the egg whites until they form stiff peaks; about 5 minutes. Set aside.

Step 5: pour the cooled chocolate and the almond flour into the bowl with the egg yolks and sugar. Use a rubber spatula to mix until well combined.

Step 6: use the spatula to gently fold the egg whites into the batter. Mix until well combined and whites are no longer present in the batter.

Baking

Step 7: pour the cake mixture in the prepared pan. Bake on the center rack of the oven for 30-35 minutes just until the cake starts to pull away from the edges of pan (it may take longer if using an 8 inch springform). Be careful not to over bake.

Step 8: cool the baked cake in the pan on a wire rack completely before removing the collar.

Finishing the Torta Caprese

Once the cake has cooled, you can release the collar. Place the cake on a serving plate and dust with powdered sugar.

You can serve this cake on its own or with a side of berries. Alternatively, you can serve Torta Caprese with a dollop of whipped cream and chocolate shavings.

Expert Tips

• Use a good quality dark chocolate here. The recipe calls for 70% cacao, but you can do anything from 60-85% cacao.
• Be sure you are using almond flour and not almond meal, which would be too coarse.
• Take the time to whip the egg yolks and sugar, as well as the egg whites. It's necessary to get them to the ideal consistency for the cake to stay fluffy.
• An 8-inch springform pan is ideal if you want a thicker more dense cake.
• Cool the cake completely before removing the collar from the pan.

Frequently Asked Questions

Italian Chocolate Desserts