If you’re looking for a super indulgent and rich chocolate cake, then this Torta Caprese is it! It’s an Italian flourless chocolate torte made with almond flour — and it just so happens to be gluten-free. The cake gets its lift from whipped eggs; both the yolks and whites are beaten until light and fluffy, creating an airy, mousse-like batter.
One not-so-traditional (but very welcome) addition in this versions is a shot of espresso in the batter. I used 70% dark chocolate for this cake, but you can go with 50% dark chocolate, or even use milk chocolate if that’s more your style. The espresso amps up the chocolate flavor and makes it extra rich and intensely chocolaty.
This cake is super tender, deeply chocolaty, and absolutely delicious topped with a dusting of powdered sugar and a dollop of whipped cream. Alright, all my chocolate lovers — onto the recipe below!
It’s an Italian flourless chocolate torte made with almond flour — and it just so happens to be gluten-free.
What Is Torta Caprese?
Torta Caprese is an Italian chocolate cake that’s made with almond flour—or more classically ground almonds or almond meal. It’s basically a very delicious flourless chocolate cake that happens to be gluten-free. It originates from island of Capri, (or so the story goes) hence the name Torta Caprese, or Capri Cake. It’s made with a handful of ingredients: chocolate, butter, eggs, sugar, and almond flour. And, this version has some espresso added in, but that isn’t typical, I just like it.
While most cakes rely on flour and baking powder for their structure, Torta Caprese gets its lift from whipped eggs. This gives it a lighter, almost mousse-like texture while still having that dense, chocolaty bite you expect from a flourless chocolate cake.
Ingredients You’ll Need
For the Torta Caprese:
- 4 eggs – Separated (yolks in one bowl, whites in another). Ideally at room temperature, it’ll help them whip up quicker.
- 150g sugar (5.25 oz) – white granulated sugar
- 185g dark chocolate (6.5 oz) – I used a 70% Dark Chocolate fromTony’s Chocolonely, but use whatever chcolate you like. You can absolutely use dark chocolate with a lower percentage of cacao like 60% or 50% or even use milk chocolate if that’s what you prefer.
- 185g butter (6.5 oz) – I use salted for this, it’s what I always have. If you use unsalted butter, an in a little extra salt to help season and balance out the cake.
- 225g almond flour – ground almonds or almond meal
- Pinch of salt (about 1/2 tsp)
- 1.5 oz espresso – If you’re not into coffee, you could sub in almond extract, vanilla extract, orange zest or any liqueur you like, or just leave it out altogether.
To grease the pan:
- 1 tbsp butter, softened
- 2 tbsp cocoa powder – or flour if you’re not concerned with this being gluten-free.
To Serve:
- 2 tbsp powdered sugar
- 1 cup heavy cream – softly whipped
How To Make Torta Caprese
- Preheat Oven
Preheat oven to 350°F (175°C). - Mix Chocolate and Butter
Melt the butter, then stir in chopped chocolate until fully melted and smooth. Add the espresso and mix well. - Whip Egg Whites
Separate the eggs. Whip the egg whites to stiff peaks. - Whip Egg Whites and Sugar
In a separate bowl, whip the yolks with the sugar until pale yellow, fluffy, and thick (ribbons should form when you lift the whisk). - Mix Chocolate and Almond Flour
Add almond flour and salt to the chocolate mixture and stir to combine. - Mix Chocolate and Whipped Egg Yolks
Whisk the chocolate mixture into the whipped egg yolks until fully incorporated. - Fold in Egg Whites
Add 1/3 of the whipped egg whites and whisk to lighten the batter. Gently fold in the remaining egg whites, being careful to keep in as much air as possible. - Grease and Powder Springform Pan
Butter a springform pan and dust with cocoa powder (or flour, if not gluten-free). - Bake
Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean. It shouldn’t have any wet batter on it. - Top and Serve
Let cool completely before unmolding. Dust with powdered sugar and serve with softly whipped cream.
My Tips for Success
- Use room temperature eggs for maximum volume. Cold eggs can take a while to whip up, so make sure your eggs are at room temperature.
- Be gentle when folding in the egg whites to keep the batter nice and light. Take your time and fold gently. I like to whisk in 1/3 of the whipped egg whites to lighten up the batter and then swap over to a spatula and fold in the remaining egg whites, trying to keep it as airy as possible.
- Don’t overbake! The center should be moist. The cake will continue to cook once you take it out of the oven. Check to see how it looks, the center should look slightly shiny, and not quite set. You can also check with a toothpick. It should come out mostly clean, as long as it’s not covered in wet batter, your cake is done.
- Let the cake cool fully before removing it from the pan. Your patience will be rewarded! If you remove it from the pan before it has fully cooled it’s gonna fall apart. Let it cool.
Serve it up!
Serve at room temperature with a dusting of powdered sugar and some softly whipped cream on top. I think this goes really well with some fresh raspberries too.
And, if you want to be really indulgent, you can cut a slice and heat it up in the microwave for 15-20 seconds. It’s like a cross between a warm brownie and a chocolate lava cake, so good!
Storing your Torta Caprese
Store in an airtight container for 3–4 days at room temp or refrigerate. You can also freeze individual slices, wrapped tightly in plastic and foil.
More Delicious Dessert Recipes to try:
Italian Pear and Almond Cake
An Italian pear and almond cake that’s simple to make yet impressive. Topped with crunchy almonds, it’s a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour.
Poires Belle Hélène
Delicious poached pears covered in a salted dark chocolate sauce, toasted almonds, flaky salt and served with vanilla ice cream.
Struffoli
Orange scented fried dough balls, covered in honey, topped with toasted pine nuts and colorful sprinkles. The classic Italian holiday dessert from my childhood.
Pavlova With Balsamic Strawberries
Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries—this summer dessert is crisp, creamy, and full of flavor.
Panna Cotta
A recipe for a raspberry topped panna cotta with blood orange and pistachios.
Salted Dark Chocolate Chip Cookies
The ultimate chewy, gooey salted chocolate chunk cookie recipe using big chunks of rich, dark chocolate and topped with flaky salt.
Did you make this recipe?
Did you try this Torta Caprese recipe? Leave a comment and star-rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Torta Caprese (Flourless Chocolate Almond Cake) Recipe
Equipment
- 1 8" springform pan
Ingredients
For The Torta Caprese:
- 4 eggs separated, at room temperature
- 150 g sugar (5.25 oz), white granulated
- 185 g chocolate (6.5 oz)
- 185 g butter (6.5 oz)
- 225 g almond flour ground almonds, or almond meal
- 1/2 tsp salt
- 1.5 oz espresso *see notes for substitutions
To Grease and Powder the Springform Pan:
- 1 tbsp butter softened
- 2 tbsp cocoa powder or all-purpose flour if you aren’t making this a gluten-free cake
Toppings:
- 2 tbsp powdered sugar
- 1 cup heavy cream softly whipped
Instructions
- Preheat oven to 350°F (175°C).
- Melt the butter, then stir in chopped chocolate until fully melted and smooth. Add the espresso and mix well.
- Separate the eggs. Whip the egg whites to stiff peaks.
- In a separate bowl, whip the yolks with the sugar until pale yellow, fluffy, and thick (ribbons should form when you lift the whisk).
- Add almond flour and salt to the chocolate mixture and stir to combine.
- Whisk the chocolate mixture into the whipped egg yolks until fully incorporated.
- Add 1/3 of the whipped egg whites and whisk to lighten the batter. Gently fold in the remaining egg whites, being careful to keep in as much air as possible.
- Butter a springform pan and dust with cocoa powder (or flour, if not gluten-free).
- Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean. It shouldn’t have any wet batter on it.
- Let cool completely before unmolding. Dust with powdered sugar and serve with softly whipped cream.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Want more recipes like this delivered right to your inbox?
Sign-up to the Substack newsletter below:
SubscribeFAQs
Is Torta Caprese gluten-free?
Yes, it’s naturally gluten-free because it uses almond flour instead of wheat flour.
Can I freeze Torta Caprese?
Absolutely. Wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temp before serving.
Can I make this with milk chocolate?
Yes, though the cake will be sweeter and less intense than with dark chocolate.
