Torta Caprese is a traditional flourless Italian chocolate cake from the Island of Capri. Made with ground almonds it's rich and chocolatey with a dense and delicious texture. Serve this Caprese cake with a dusting of powdered sugar or a scoop of ice cream.
The Island of Capri is home to many famous Italian dishes, it's where I had the best Caprese Salad of my life and where I tasted my very first Torta Caprese.
Torta Caprese (aka Caprese cake) is made with ground almonds instead of flour which gives it a rich, dense and addictively delicious texture it also makes it naturally gluten-free so if you're avoiding gluten this cake is a MUST.
We tested this recipe to get it as close to the ones we had in Capri and we're VERY happy with the results!
Visiting Capri anytime soon? Make sure you stop at Pulalli Ristorante and don't leave without ordering the Caprese Salad and Torta Caprese, trust me, you won't regret it.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Jump to:
Ingredients - what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
- Ground almonds - also known as regular almond flour in the US (ground almonds without the skin not superfine) almond meal (with skin) would also work. If you plan on making your own ground almonds then you can grind the same amount of almonds in weight (not cups) in a powerful food processor.
- Dark chocolate - even if you're not a fan of dark (bittersweet) chocolate you need it in this recipe.
- Sugar - use caster sugar if possible (superfine) you can use either light brown or white.
- Butter - use unsalted and it must be at room temperature.
- Eggs separated - you need to separate the yolks and whites. The whites are whipped up to stiff peaks and folded in at the end before baking.
- Lemon juice - just a splash to add to the egg whites to prevent over beating.
Step by step photos and recipe instructions
Preparation Tips!
- Prepare your cake tin - grease an 8.5 inch springform cake tin lightly with butter and line the bottom with parchment paper so you can remove the cake with ease.
- Separate the eggs - carefully separate the egg yolks and white in seperate bowls making sure no yolk gets into the white (the other way round is fine).
- Pre-heat your oven - pre-heat the oven to 350F (180C) as you make the cake batter so it's ready to bake straight away.
Step 1) - Melt the chocolate in a bowl over a pot of gently simmering water. Once melted, add a pinch of salt to the chocolate and set aside (photos 1 & 2).
Step 2) - Using an electric whisk, cream the butter with ½ cup of sugar together in a separate bowl until light and fluffy (photos 3 & 4).
Step 3) - Add the egg yolk to the butter and whisk until combined. Add the ground almonds and stir them into the mixture using a spatula or wooden spoon (photos 5 & 6).
Step 4) - Add the melted chocolate to the almond mixture and stir until thoroughly combined (photos 7 & 8).
Step 5) - Next, using a clean electric whisk, whisk the egg whites and lemon juice to soft peaks. Add ¼ cup of sugar a little at a time whilst continuing to whisk until the eggs form stiff peaks. They should be glossy like meringue (photos 9-12).
Step 6) - Gently fold the egg white, one third at a time into the chocolate mixture until no white streaks remain. Make sure to do this gently so you don’t knock out all of the air (photos 13 & 14).
Step 7) - Transfer the mixture to a lined cake tin and bake in the oven for 30 minutes. Remove from the oven and let cool before removing from the cake tin (photos 15 & 16).
Serve dusted with powdered sugar.
Recipe tips and FAQs
- Use room temperature butter - this is must or your batter will be lumpy.
- Line and grease your cake tin - this is another important step to ensure the torta caprese can be removed with ease.
- Separate the sugar - make sure to separate the sugar, some is added to the butter and a little is added to the egg whites. See the ingredient list for amounts.
Use ground almonds (UK) or regular almond flour (US). You can find this in the dried fruit and nut section in most grocery stores or in health food shops. Although this recipe has not been tested with almond meal (skin on ground almonds) it should work just fine.
The Torta Caprese will keep well covered at room temperature for up to 4-5 days.
Yes, you can freeze it wrapped tightly in plastic wrap (or similar) and foil then defrost as needed. Freeze in smaller portions so you can defrost only what you need.
More Italian desserts to try
- Zuppa Inglese (Italian Trifle)
- Cenci di Carnevale (Chiacchiere, Crostoli, Bugie) Italian Fried Pastries
- Chocolate Hazelnut Torrone
- Rich Chocolate Tart with Hazelnuts
- Tiramisu - Authentic Recipe!
- Zuccotto (Sponge Cake with Ricotta Filling)
If you’ve tried this Torta Caprese recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food
📖 Full Recipe
Torta Caprese (Italian Flourless Chocolate Cake)
Ingredients
- 2 and ¼ cups ground almonds (200g) aka regular almond flour US
- ¾ cup caster sugar (superfine) (140g)
- 5 oz dark chocolate (140g)
- 4 large eggs ,separated
- 10 tablespoons butter at room temperature (140g) plus extra for greasing
- 1 teaspoon lemon juice
- 1 pinch fine salt
- powdered sugar (icing sugar) for dusting on top
Equipment
- 8.5 inch springform cake tin
- Baking parchment
Instructions
Preparation steps
- Line a 8.5 inch springform cake tin with parchment paper and lightly grease the sides with butter.
- Carefully separate the egg whites and yolks into separate bowls. Separate the sugar into ½ cup (90g) and ¼ cup (50g). Pre-heat the oven to 350F (180C).
To make Torta Caprese
- First, melt the chocolate in a bowl over a pot of gently simmering water. Add a pinch of salt to the chocolate and set aside.
- Using an electric whisk, cream the butter with ½ cup (90g) of sugar together in a separate bowl until light and fluffy.
- Add the egg yolk to the butter and whisk until combined. Add the ground almonds and stir them into the mixture using a spatula or wooden spoon.
- Add the melted chocolate to the almond mixture and stir until thoroughly combined.
- Next, using a clean electric whisk, whisk the egg whites and lemon juice to soft peaks. Add ¼ cup (50g) of sugar a little at a time whilst continuing to whisk until the eggs form stiff peaks. They should be glossy like meringue.
- Gently fold the egg white, one third at a time into the chocolate mixture until no white streaks remain. Make sure to do this gently so you don’t knock out all of the air.
- Transfer the mixture to a lined cake tin and bake in the oven for 30 minutes. Remove from the oven and let cool before removing from the cake tin.
- Serve dusted with powdered sugar.
Notes
- Note on almonds - Use ground almonds (UK) or regular almond flour (US). You can find this in the dried fruit and nut section in most grocery stores or in health food shops. Although this recipe has not been tested with almond meal (skin on ground almonds) it should work just fine.
- Use room temperature butter - this is a must or your batter will be lumpy.
- Line and grease your cake tin - this is another important step to ensure the Torta Caprese can be removed with ease.
- Separate the sugar - make sure to separate the sugar, some is added to the butter and a little is added to the egg whites. See the ingredient list for amounts.
- Storage - the cake will keep well for up to 4-5 days (wrapped or covered).
- Freezing - Freeze it wrapped tightly in plastic wrap (or similar) and foil then defrost as needed. Freeze in smaller portions so you can defrost only what you need.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Carolyn
Oh my goodness, the smell was wonderful while baking and cooling, then the taste is scrumptiously delicious with a dollop of whipped cream on the side. I'll be making this recipe again and again. I substituted copycat THM for sugar in torte and for powdered sugar on top. Definitely a keeper recipe. Thank you!
Emily
Hi Carolyn, thanks so much for your lovely comment I'm so happy you enjoyed it and it worked out with your substitutions!