Flourless Chocolate Cake (Torta Caprese)

Slice of Torta Caprese, on a small round white plate, with some raspberries and fresh cream on the side.

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!

Course Afternoon Tea, Dessert, Morning Tea

Cuisine Italian

Prep Time 20

Cook Time 40

Cooling Time 4

Total Time 5

Servings people

Calories 496kcal

Author Alexandra Cook - It's Not Complicated Recipes

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.

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