This delicious Flourless Chocolate Cake, known as Torta Caprese, is certain to become a regular part of your baking repertoire. Rich and fudgy, this traditional Italian chocolate cake is naturally gluten-free; it does not contain wheat flour, it is made instead with almond flour. Serve it plain with coffee or with thick cream and berries for an indulgent dessert. It is a guaranteed crowd-pleaser!
This cake is great! I am a newbie in flourless cakes, but I needed to make a dessert for a celiac family member, and this cake was it! And it tastes so darn good! Thanks so much for this.
– Jenny
Why You’ll Love This Recipe:
- You will love this Almond Flour Chocolate Cake – it is a recipe that is proof that a delicious cake can be made with minimal effort and simple ingredients.
- Being made with almond flour, it is naturally gluten-free and is a cake that is so good you can confidently serve it to people who don’t need to avoid gluten.
- This elegant, luxurious cake is moist, dense, and rich with chocolate flavour. In essence, a chocolate lover’s dream.
- Just one taste and you will understand the popularity of this traditional flourless chocolate cake.
- This Italian cake is a lesson in simplicity, as are several other favourite recipes, such as the popular Affogato or Chewy Amaretti Cookies, all of which are ideal for entertaining.
- The beauty of this cake means that it is perfect as it is and requires no more embellishment than a dusting of icing/powdered sugar.
- One of the great advantages of this cake is that it benefits from being made a day ahead. The flavour and texture improve with time.
Recipe Inspiration: this is a cake that I grew up eating, and one that my godmother made regularly. You’ll find many similar variations, but I have adapted this recipe from one by Emiko Davies.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Eggs – we use large free-range eggs at room temperature. They are the only leavening ingredient.
- Almond flour – this is made from finely ground blanched almonds. This is preferred to maintain the smooth texture of the cake. Almond meal, which is made with whole almonds, would give a coarser texture. The natural oil in the almonds adds moisture to the cake.
- Dark cooking chocolate – for a rich, full-flavoured cake, I use good quality chocolate with 70% cocoa solids.
- Caster/superfine sugar – provides a finer texture than granulated sugar. If you don’t have caster/superfine sugar, you can make your own. Add some white granulated sugar to the bowl of a food processor. Process until it has finer grains and stir regularly for a consistent result. Do not over process or you will have icing/powdered sugar.
- Butter – the butter adds moisture and richness. I use unsalted so I can control the amount of salt.
- Sea salt – a small amount of salt boosts the flavours of the cake.
Variations:
Almond flour – Italian bakers sometimes substitute with hazelnut flour.
Orange zest – a little orange zest works beautifully with the chocolate.
How To Make Torta Caprese:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your cake batter:
In a heatproof bowl over simmering water, melt the dark chocolate. Once melted, remove from the heat and stir through the butter until it melts.
Add the almond flour, salt and sugar and stir to combine.
Add the egg yolks and mix again.
2 – Beat your egg whites:
In a separate, clean bowl, beat the egg whites until stiff peaks form.
3 – Fold in the egg whites:
Add half the egg whites to the chocolate almond mixture, and carefully fold in.
Add the other half and fold until combined, being careful to not knock out the air.
4 – Place cake batter in tin:
Pour the mixture into your prepared cake tin. Bake for 35-40 minutes – this is a cake that it is better to slightly undercook, similar to a brownie! If the toothpick comes out with a few crumbs, it is done.
Cool in the tin for 10 minutes, before carefully removing the sides. Allow it to cool completely on the base before carefully removing it.
Dust with icing sugar to serve.
Hint: we strongly recommend weighing your ingredients for the best accuracy and results when baking.
Tips for Success, Storage and FAQs:
It originated on the island of Capri, but the way it was developed is not clear. One popular theory is that a chef, who was baking for an order, forgot to add flour to the cake and the Torta Caprese was the happy result of this accident.
You certainly can, this is one occasion when a cake is even better on the second day. It becomes even more fudgy and delicious.
Should there happen to be any leftovers, store them at cool room temperature in an airtight container for up to 3 days. But if the climate is hot, store the container in the fridge.
You can freeze the Torta, wrapped in cling wrap and then in foil or in an airtight container for up to 3 months. You may find it more convenient to freeze and wrap individual slices. Make sure they are well wrapped to prevent freezer burn and bring to room temperature for serving.
Top Tip:
With such a simple cake and so few ingredients, for the best result, it is important to use good quality butter and chocolate and to use blanched almond flour, not almond meal which is made from the whole almond.
Also, it is important to not overbake the cake, it is better if slightly underbaked. To test when it is ready, insert a fine skewer or toothpick into the centre of the cake. If it comes out with a few crumbs attached, it is cooked.
Serving Suggestions:
This is an elegant, luxurious cake which can be enjoyed in many ways. Some suggestions are:
- For morning or afternoon tea.
- With a dollop of cream to balance the richness of the chocolate.
- Serve the Torta Caprese with berries; they are natural companions.
- For dessert, with our No-Churn Vanilla Ice Cream.
- Take to potlucks or picnics.
- At any gathering of friends or family.
- As a very welcome edible gift.
I am certain that you will enjoy this easily made Torta Caprese (Italian Flourless Chocolate Almond Cake). It is a guaranteed crowd pleaser.
Alex xx
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Flourless Chocolate Cake (Torta Caprese)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 4 large eggs – separated, at room temperature See Note 1
- 170 g (1 & ¾ cups less 1 tsp) blanched almond flour
- 170 g (6 oz) dark chocolate – 70 % cocoa – roughly chopped See Note 2
- 175 g (¾ cup) caster/superfine sugar
- 160 g (⅔ cup) unsalted butter – cut into small cubes
- ¼ teaspoon sea salt
For Serving (optional):
- dusting of icing/powdered sugar
- whipped cream
- fresh raspberries
Instructions
- Preheat your oven to 170 degrees C (340 F).Prepare your tin – we use an 8-inch (20 cm) springform tin with a removable base.Grease and line the base with baking paper, and grease the sides.
- In a bowl over simmering water, melt the dark chocolate. Once melted, remove from the heat and stir through the butter until it is melted.
- Add the almond flour, salt and sugar to the chocolate mixture and stir. Add the egg yolks and mix again.
- In a separate, clean bowl, beat the egg whites until stiff peaks form.
- Add half of the egg whites to the chocolate almond mixture, and carefully fold in. Add the other half and fold until combined, being careful to not knock out the air.
- Pour the mixture into your prepared cake tin. Bake for 35-40 minutes, or until a toothpick comes out with a few crumbs – this is a cake that is better to slightly undercook, just ensure there is no raw batter on the toothpick when testing.
- Allow the Torta Caprese to cool in the tin for 10 minutes, before carefully removing the sides of the springform tin. Allow it to cool completely on the base before carefully removing it.Dust with icing sugar before serving.
Notes
- Eggs: separate the eggs carefully. It is essential to not get any egg yolk in with the whites or it will not be possible to whisk them to stiff peaks and the cake will not rise, it will be dense and flat. Also, a clean bowl is essential for whipping the whites.
- Melting the chocolate: be careful to ensure that not a drop of water gets into the bowl or the chocolate will seize. This means that the chocolate will become thick and grainy making it unsuitable for this recipe. The bowl and the spoon/spatula that you use must be thoroughly dry. Do not use a wooden spoon as it may contain moisture. Further, the bowl must not touch the water in the saucepan or the chocolate may burn.
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Storage: should there happen to be any leftovers, store them at cool room temperature in an airtight container for up to 3 days. But if the climate is hot, store the container in the fridge.
- Freezing: wrap in cling wrap and then in foil or place in an airtight container for up to 3 months. You may find it more convenient to freeze and wrap individual slices. Make sure they are well wrapped to prevent freezer burn and bring to room temperature for serving.
- Recipe inspiration: this recipe has been adapted from Emiko Davies.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Ana Rinaldi
A family favourite now. This cake is delicious. It’s also high in protein as made from almond flour which I love. Definitely recommend and I have even substituted the caster sugar with monk fruit for lower carbs, for myself. Still turned out fantastic 👌❤️
Alexandra Cook
Hi Ana,
I am so happy to hear this is a family favourite recipe 🙂
Thank you also for sharing re: the monk fruit!
Alex xo
Sarah
Do you have a recipe for the cream you can pair with it? This is my second time making it, so good!
Alexandra Cook
Thank you, Sarah! 🙂
I use cold heavy/thickened cream. You can add a little icing/powdered sugar and vanilla extract if you wish, or keep it plain.
I use either my stand mixer or electric hand beaters to whip it until it is an ideal consistency. Alternatively, if you like something that is a little tangy, I also really love to serve this cake with Crème Fraîche – it is a perfect contrast to the richness.
Alex xo
Brian Truran
Easy easy to make and easy to eat. Truly the life. A favourite in our house. x
Alexandra Cook
Thank you so much, Brian! xo
Jamie
Easy, delicious and amazing!
Alexandra Cook
Thank you, Jamie! xo
Tammy
Absolutely magnificent and delicious.
Alexandra Cook
Thank you, Tammy!
Alex xo
Sara
Can I add a little coffee grounds or coffee of some kind?
Alexandra Cook
Hi Sara,
I haven’t personally tried it with this recipe – although some readers have tried with instant coffee grounds and had great success.
I do, however, love to add it to my Chocolate Sour Cream Cake (linked) if that recipe if of interest.
Let me know if you give either of them a try! Alex xo
Jenny
This cake is great! I am a newbie in flourless cakes, but I needed to make a dessert for a celiac family member, and this cake was it! And it tastes so darn good! Thanks so much for this.
Alexandra Cook
Thanks so much, Jenny 🙂
I am so pleased you enjoyed it! Alex xo