Description
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.
- Use a springform pan for easier removal.
- The cake tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
