Italian Torta Caprese (Flourless Chocolate Almond Cake)
With a crackly top, irresistible chocolate-almond flavor, and fudgy brownie interior, this classic Italian cake is the perfect crowd-pleasing dessert that’s effortlessly elegant (and just so happens to be gluten-free)!
I first stumbled on this cake a few years ago when I was in Italy. After a day boating around Capri, my family and I sat down for lunch and finished off the meal with a slice of Torta Caprese and vanilla gelato. It was the perfect dessert—somehow dense and light at the same time, with the perfect amount of ice cream to cut through the rich chocolate. After one bite, I instantly knew I had to recreate it when I got home!
For today, the recipe I’m using is adapted from Giuseppe Dell’Anno, the Great British Bake Off winner of 2021. I absolutely love his recipes (the focaccia from his book Giuseppe’s Italian Bakes is divine), and this classic Torta Caprese is no exception—if you want to check out the original recipe, I’ve linked it here!
What is Torta Caprese?
Torta Caprese is a traditional Italian chocolate cake that comes from the island of Capri in southern Italy. Unlike most cakes, it’s made without flour, relying instead on finely ground almonds (or almond flour) for its structure. The result is a naturally gluten-free dessert that’s wonderfully dense, moist, and brownie-like in the center with a delicate sugar crust on top. I like to think of it as a hybrid between a brownie and a flourless chocolate cake!
Legend has it that this dessert was invented by mistake when a baker forgot to add flour to his recipe. However, the resulting cake was so beloved that it’s remained an Italian staple for decades!
Why You’ll Love This Cake
- Naturally gluten-free.
- Deep chocolate-almond flavor with a rich brownie texture.
- Elegant yet easy enough for gatherings.
- Perfect for dinner parties, holidays, or hosting!
If you’re looking for a similar version of this cake that’s both gluten and nut-free, I recommend checking out my Chocolate Flourless Fallen Cake!
Ingredients You’ll Need
Luckily, you only need a handful of ingredients to make this cake—here’s what you should put on your grocery list!
- Almond flour. Thickens the batter and creates a tender, moist crumb.
- Dark chocolate. Use a good-quality bar if you can, since chocolate is the star of the show.
- Unsweetened cocoa powder. To boost the chocolate flavor.
- Baking powder. To help the cake rise and balance its density.
- Unsalted butter. Adds richness and keeps the cake moist.
- Granulated sugar. Sweetens the cake and creates it’s signature crackly top.
- Vanilla bean paste, almond extract, and kosher salt. To enhance and balance overall flavor.
- Rum (optional). Adding rum is completely optional, but it enhances the chocolate flavor and adds more complexity to the cake.
- Eggs. Whipped egg whites create lift and form the structural backbone of a Torta Caprese, so this recipe calls for 5 whole eggs!
- Powdered sugar. For garnish.
Recipe Tips and Tricks
Though the ingredients and method are simple, this recipe uses up quite a few bowls and contains some pitfalls that could trip up beginner bakers. Here’s a rundown of my top tips and tricks:
- Use a kitchen scale. The original recipe for this Torta Caprese is written in grams, and I always recommend using a kitchen scale in baking for maximum accuracy.
- Use good chocolate. Since this recipe uses such few ingredients, the quality of chocolate you use makes a noticeable difference.
- Don’t overbake. Torta Caprese should stay moist inside, so erring on slightly underbaking is key. Just like a brownie, the cake will firm up as it cools, and overbaking leads to a dry or crumbly texture.
- Recipe adaptations. If you want to add your own spin on the recipe, use orange zest or a splash of espresso instead of rum in the recipe.
- Gently fold in the meringue (don’t stir)! This is essential! You want to keep all the air you whipped into the egg whites for a perfectly light cake.
- Almond flour vs. ground almonds. Both work, but almond flour creates a smoother texture while coarser ground almonds give a more rustic, slightly nutty bite.
How to Serve Torta Caprese
Torta Caprese is delicious on its own with a dusting of powdered sugar, but you can also dress it up for the occasion! Here are some of my favorite accompaniments to serve it with:
- A scoop of vanilla gelato or ice cream.
- Whipped cream or mascarpone.
- Fresh berries.
- A drizzle of warm chocolate or caramel sauce.
- Toasted slivered almonds.
Storage Instructions
If stored in an airtight container, leftover Torta Carprese will last at room temperature for 3-4 days or in the freezer for 1 month. When ready to serve, thaw the cake in the fridge overnight or at room temperature!
Hope you enjoy this recipe—if you give it a try, be sure to leave a comment and rating down below!
Torta Caprese
Ingredients
- 2 cups (200g) almond flour, or 1 ½ cups unblanched almonds
- 5.5 ounces (150g) finely chopped dark chocolate
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ cup (180g) unsalted butter, softened
- 1 cup (180g) granulated sugar, divided
- 1 teaspoon vanilla bean paste
- ½ teaspoon almond extract
- 2 tablespoons rum, optional
- 5 room-temperature eggs, separated
- A pinch kosher salt
Instructions
- Preheat the oven to 350℉, then grease a 10'' round baking pan with butter. Dust the pan with flour or cocoa powder, tapping out the excess, then line the bottom with a layer of parchment paper. Set aside.
- Add the almond flour and finely chopped dark chocolate to the bowl of a food processor and blitz until evenly combined, around 1 minute. A few coarse bits are fine—they will give the cake texture.
- Sift the cocoa powder and baking powder into the ground almond mixture, then stir until well incorporated. Set aside.
- Using a hand mixer or stand mixer fitted with the whisk attachment, cream together the softened butter and ½ cup of granulated sugar on medium-high speed until light and fluffy, around 4 minutes.
- Beat in the vanilla bean paste, almond extract, and rum (if using).
- Add in the egg yolks one at a time, beating well after each addition, then mix on medium-high speed until pale and fluffy. Set aside.
- In another separate bowl, beat the reserved egg whites and salt with an electric mixer until foamy, around 1 minute.
- With the mixer running on high speed, gradually stream in the remaining ½ cup of granulated sugar. Continue to whip the egg whites to stiff peaks until a glossy meringue forms. Do not overmix—when you lift the beater, the meringue should hold a stiff and shiny peak but not look dry or lumpy.
- To the bowl of whipped butter and sugar, add one large spoonful of meringue and ⅓ of the dry ingredients, then use a rubber spatula to fold everything together until well combined. Repeat this process twice more until all of the dry ingredients have been added.
- Gently fold the remaining meringue into the batter until fully incorporated, being careful not to overmix.
- Pour the batter into the prepared pan, then use an offset spatula or knife to smooth the top. Bake for 55 to 60 minutes, until a skewer inserted in the center of the cake comes out clean or with a few moist crumbs. Do not overbake.
- Place the cake on a wire rack and allow to cool for 1 hour. Run a knife around the edges of the tin, then carefully turn the cake onto a wire rack to cool completely.
- To serve, dust the cake with a generous layer of powdered sugar and cut into slices. If desired, serve with whipped cream, ice cream, fresh fruit, or chocolate sauce. Leftovers can be stored at room temperature for up to 3-4 days or in the freezer for 1 month.
