Torta Caprese is an Italian flourless chocolate cake recipe that originated on the isle of Capri. Simple and slightly sweet, this is a classic dessert you don't want to miss!
Preheat oven to 325 degrees. Grease and line a springform pan; set aside.
Over a double broiler, melt the chocolate. Once melted, stir in the butter until melted and incorporated into the chocolate. Set aside to cool.
In a large bowl, use an electric mixer to mix together the sugar and egg yolks until light and frothy; about 2 minutes.
In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form; about 4 minutes.
Pour the cooled chocolate and almond flour into the bowl with the butter and sugar; mix until well combined. Use a rubber spatula to gently fold in the egg whites. Pour the batter into the greased springform pan.
Bake on the center rack for 30-35 minutes, or until the cake starts to pull away from the edges of the pan. Be careful not to over bake. Let the cake cool completely in the pan on a wire rack before removing the collar. Dust with powdered sugar before serving (optional).
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Notes
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.
Be sure the cake is completely cooled before removing the collar of the pan.