This Torta Caprese recipe makes a rich Italian flourless chocolate cake with dark chocolate, butter, eggs, and ground almonds. It has a delicate crackly top and a moist, fudgy center, with plenty of deep chocolate flavor in every bite.
Originally associated with the Italian island of Capri, Torta Caprese is naturally made without wheat flour. I love how it feels special enough for a dinner-party dessert while still using a short list of simple ingredients.
If you enjoy almond-based cakes, try my Flourless Almond Cake or this moist Italian Almond Cake. For something even more chocolatey, these Nutty Cocoa Fudge Cookies have that same fudgy, flourless-style texture. My Almond Flour Chocolate Chip Cookies are another easy almond flour dessert to try.
Ingredients
What is Torta Caprese?
Torta Caprese is an Italian chocolate and almond cake associated with the island of Capri. It is made without wheat flour and has a rich, moist center with a delicate crust on top.
How to Make Torta Caprese
- Prep the pan. Heat oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan with parchment and lightly grease the sides.
- Whip yolks with sugar. In a large bowl, beat the egg yolks with about half the sugar until the mixture looks paler and a bit thicker.
- Melt chocolate and butter. In a heatproof bowl, melt the dark chocolate with the butter until smooth (microwave in short bursts or use a double boiler). Let cool slightly.
- Add chocolate. Pour the melted chocolate-butter mixture into the yolk mixture and mix until glossy and combined.
- Add ground almonds. Fold in the ground almonds and a pinch of salt until you have a thick chocolate batter.
- Whip the egg whites. In a clean bowl, beat the egg whites until foamy, then gradually add the remaining sugar and beat until glossy stiff peaks form.
- Fold . Gently fold the whipped whites into the chocolate batter in 2–3 additions.
- Spread into the pan
- bake until set with a slightly crackly top (about 28–35 minutes).
- Cool completely before slicing. Dust with powdered sugar if you like.
What is the difference between Torta Caprese and flourless chocolate cake?
Torta Caprese specifically uses ground almonds or almond flour, which gives it a slightly nutty flavor and distinctive crumb. Other flourless chocolate cakes may rely mainly on chocolate, butter, sugar, and eggs.
Common Mistakes to Avoid
- Adding Hot Chocolate to the Eggs
Let the melted chocolate and butter cool slightly before mixing them with the egg yolks. If the mixture is very hot, it can affect the eggs and the final texture of the cake.
- Getting Egg Yolk Into the Whites
Make sure the bowl, beaters, and egg whites are completely clean and free from grease or yolk. This helps the whites whip properly and hold their volume.
- Deflating the Egg Whites
Do not stir the whipped whites aggressively into the chocolate batter. Fold them in gently in several additions so you keep as much air as possible.
- Overbaking the Cake
Torta Caprese should stay moist and fudgy in the middle. Waiting for a completely dry toothpick can lead to a drier cake. Look for moist crumbs rather than wet batter.
- Cutting the Cake While Warm
The crumb continues to set as the cake cools. Cutting it too early can make the center look overly soft and make clean slices difficult.
What to Serve with Torta Caprese
Torta Caprese is rich and chocolatey, so I like to keep the toppings simple. A light dusting of powdered sugar is traditional-looking and lets the chocolate and almond flavor stay front and center.
Fresh raspberries, strawberries, or blackberries are especially good alongside a slice because their tartness balances the richness of the cake.
You can also serve it with lightly sweetened whipped cream or a small scoop of vanilla ice cream for a more indulgent dessert.
For an Italian-style finish, pair a slice with espresso or strong coffee.
FAQs
Yes—almond flour works great and gives a smoother crumb.
The top should look set and slightly crackly, and the center shouldn’t jiggle much. A toothpick should come out with moist crumbs, not wet batter.
A little settling is normal for flourless cakes. Cooling slowly and not overmixing helps.
Yes. It’s excellent the next day. Bake, cool, and store covered, then dust with powdered sugar before serving.
It’s the easiest for clean removal, but you can use a regular 8-inch cake pan lined with parchment (leave overhang to lift out).
It’s balanced—rich and chocolate-forward. If you prefer sweeter desserts, serve with sweetened whipped cream or berries.
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Torta Caprese Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment and lightly grease the sides.
- Melt dark chocolate and butter together until smooth; cool slightly.
- Beat egg yolks with half the sugar until paler and slightly thickened.
- Mix the melted chocolate mixture into the yolks until glossy.
- Fold in ground almonds and a pinch of salt.
- Whip egg whites until foamy, then gradually add the remaining sugar and beat to glossy stiff peaks.
- Gently fold egg whites into the chocolate batter in 2–3 additions.
- Pour into the pan, smooth the top, and bake about 28–35 minutes, until set with moist crumbs.
- Cool completely before slicing. Dust with powdered sugar if desired.
Nutrition
Video
Notes
- For the best texture, don’t overbake—this cake firms up as it cools.
- Almond flour or ground almonds both work; finer grind = smoother crumb.
- Add 1–2 tsp instant espresso powder to the melted chocolate for a deeper flavor.
- Store covered; the cake is even better the next day.
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
