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A slice of Torta Caprese cake on a plate cut in half
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5 from 1 vote

Torta Caprese (Italian Flourless Chocolate Cake)

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: Italian
Servings: 16 servings
Calories: 235kcal
Author: Emily Kemp


  • 8.5 inch springform cake tin
  • Baking parchment


  • 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


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.



  • 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.


Calories: 235kcal | Carbohydrates: 16g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 82mg | Potassium: 80mg | Fiber: 2g | Sugar: 11g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg