Torta Caprese (Flourless Chocolate Almond Cake) Recipe
A flourless Italian chocolate torte made with almond flour, whipped eggs, dark chocolate, and a hint of espresso. it’s rich, very chocolaty, and oh-so delicious.
Servings: 8
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
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.
Did You Make This Recipe?
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