This Italian Torta Caprese is a rich, fudgy chocolate cake made with ground almonds instead of flour. Deeply chocolatey, slightly crisp on the outside, and moist in the center, it’s a classic Italian dessert that feels elegant yet is surprisingly simple to prepare. Perfect for chocolate lovers and naturally gluten free, this cake works beautifully for both special occasions and everyday treats.
Why You’ll Love This Recipe
This recipe is easy, reliable, and delivers bakery-quality results with minimal effort. The combination of dark chocolate and almonds creates an intense flavor and unique texture that’s dense but not heavy. It’s naturally gluten free, made with simple pantry ingredients, and tastes even better the next day. Whether you’re serving guests or baking for family, this cake never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
7 oz (200 g) dark chocolate (at least 70% cocoa), finely chopped
1/2 cup (115 g) unsalted butter
1 cup (100 g) finely ground blanched almonds or almond meal
4 large eggs, separated
3/4 cup (150 g) powdered sugar, divided
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Melt the dark chocolate and butter together using a bain-marie or double boiler, stirring until completely smooth. Remove from heat and allow to cool slightly.
In a mixing bowl, whisk the egg yolks with 1/2 cup (100 g) of the powdered sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract until fully combined.
Gently fold the ground almonds into the chocolate mixture, mixing just until incorporated.
In a separate clean bowl, whip the egg whites with the remaining 1/4 cup (50 g) powdered sugar until stiff peaks form.
Carefully fold the whipped egg whites into the chocolate batter in two to three additions, using gentle motions to keep the batter airy.
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until the edges are set and the center remains slightly soft.
Remove from the oven and let the cake cool completely in the pan before removing and slicing.
For a citrus note, add finely grated orange zest to the batter.
For deeper flavor, mix in a tablespoon of rum or almond extract.
For extra richness, sprinkle the cooled cake with powdered sugar or serve with whipped cream or vanilla gelato.
For a dairy-free version, replace the butter with a plant-based alternative suitable for baking.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
This cake does not require reheating and is best enjoyed at room temperature.
FAQs
Is Torta Caprese gluten free?
Yes, this cake is naturally gluten free because it is made with ground almonds instead of flour.
Can I use almond flour instead of ground almonds?
Yes, finely ground almond flour or almond meal works perfectly and gives a smooth texture.
What type of chocolate works best?
High-quality dark chocolate with at least 70% cocoa provides the best flavor and richness.
Why is the center slightly soft after baking?
A soft center is traditional and gives Torta Caprese its signature fudgy texture.
Can I make this cake ahead of time?
Yes, the flavor improves after resting, making it ideal to prepare a day in advance.
How do I prevent the cake from sinking?
Make sure to fold the egg whites gently and avoid overmixing the batter.
Can I reduce the sugar?
You can slightly reduce the powdered sugar, but it will affect both sweetness and texture.
Does this cake need frosting?
No, it’s traditionally served plain or lightly dusted with powdered sugar.
Can I bake it in a regular cake pan?
Yes, but a springform pan makes removal easier and keeps the cake intact.
Is this cake meant to be dense?
Yes, Torta Caprese is known for its dense, moist, and rich texture.
Conclusion
Italian Torta Caprese is a timeless dessert that proves simplicity can be extraordinary. With its deep chocolate flavor, almond richness, and naturally gluten free ingredients, it’s a cake that suits any occasion. Easy to prepare and impressive to serve, this recipe is one you’ll return to again and again.
This Italian Torta Caprese is a rich, flourless chocolate cake made with ground almonds. It’s deeply chocolatey, slightly crisp on the outside, and moist in the center—a naturally gluten-free dessert that’s perfect for any occasion.
Ingredients
7 oz (200 g) dark chocolate (at least 70% cocoa), finely chopped
1/2 cup (115 g) unsalted butter
1 cup (100 g) finely ground blanched almonds or almond meal
4 large eggs, separated
3/4 cup (150 g) powdered sugar, divided
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Melt the dark chocolate and butter together in a bain-marie or double boiler, stirring until smooth. Let cool slightly.
In a mixing bowl, whisk egg yolks with 1/2 cup (100 g) powdered sugar until pale and creamy. Stir in melted chocolate mixture and vanilla extract.
Fold in ground almonds until just incorporated.
In a separate bowl, beat egg whites with the remaining 1/4 cup (50 g) powdered sugar until stiff peaks form.
Gently fold egg whites into the chocolate-almond mixture in 2–3 additions, keeping the batter light and airy.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until edges are set and the center is slightly soft.
Cool completely in the pan before removing and slicing.
Notes
Add orange zest or a splash of rum for extra flavor.
Dust with powdered sugar before serving for a traditional finish.
