Torta Caprese is an Italian cake that is loved by many, not only because of its delicious taste but also because of its unique story. This flourless chocolate cake has a dense and moist texture that is enriched with the flavors of ground almonds, making it an irresistible dessert for anyone with a sweet tooth. The use of ground almonds instead of flour also makes it an ideal dessert option for those who are on a gluten-free diet.
The origin story of Torta Caprese is quite fascinating. It is said that the cake was created by Chef Carmine Di Fiore in the early twentieth century when he forgot to add flour to the batter. Despite the mistake, the end result was a masterpiece that became an instant hit. The soft and moist texture of the cake, combined with its chocolatey and nutty flavors, made it an instant classic that continues to be loved by people around the world.
Today, Torta Caprese is one of the most popular cakes in Italy, and it can be found in various pastry shops throughout the country. In particular, it is a staple in the beautiful island of Capri, where it originated, and along the stunning Amalfi coast. The cake’s popularity has also spread beyond Italy, and it is now enjoyed by people from all corners of the world.
Torta Caprese is not just a cake but also a symbol of creativity and ingenuity. It is a dessert that celebrates the beauty of simple ingredients and the power of mistakes, and it is sure to leave a lasting impression on anyone who tries it. So, the next time you’re in Italy or at a pastry shop that serves Torta Caprese, be sure to give it a try and indulge in its rich and decadent flavors.
How to make Torta Caprese – Flourless Chocolate Almond Cake
To begin, grease and line an 8 or 9 inch (20-23 cm) springform pan with parchment paper. Preheat the oven to 180°C (350°F) to ensure proper baking.
Next, process the almonds in a food processor until they are finely ground, but still have some chunky pieces for added texture. Melt the chocolate and butter together over a bain-marie until smooth, and allow it to cool slightly.
Separate the egg whites from the yolks. Mix the yolks with ½ cup (100g) sugar and salt until they are thick and pale yellow in color. Add the cooled chocolate mixture and ground almonds to this mixture.
Whip the egg whites until they are foamy using a mixer in a separate bowl. Gradually add ¼ cup (50g) sugar while whipping until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture.
Pour the batter into the prepared pan and bake for 30-40 minutes until a toothpick inserted into the center comes out with a few crumbs attached. Let it cool completely in the pan over a cooling rack.
Invert the cake onto a serving platter and dust it with powdered sugar. Serve with whipped cream and fresh berries, if desired.
Hope you will try this easy recipe for Torta Caprese. If you do, don’t forget to share the photos with me on Instagram. Enjoy!
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Torta Caprese - Flourless Chocolate Almond Cake
Ingredients
- 7 oz (200g) peeled almonds
- 7 oz (200g) semisweet chocolate
- 2/3 cup (150g) butter
- 3/4 cup (150g) sugar , divided
- 4 eggs
- 1/4 tsp (1g) salt
Instructions
- Grease and line with parchment paper a 8 or 9 inch (20-23 cm) springform pan (with a removable base). Preheat oven to 180°C (350°F).
- Place the peeled almonds into a food processor and process until finely ground but with still some remaining chunky pieces for a crunch texture.
- Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly.
- Meanwhile separate egg whites from yolks.
- Mix yolks with ½ cup (100g) sugar and salt until thick and pale yellow colored.
- Mix in cooled chocolate and add ground almonds.
- Whip egg whites until foamy using a mixer. Gradually add ¼ cup (50g) sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
- Pour batter into prepared pan and bake for 30-40 minutes until a toothpick inserted into the center comes out with few crumbs attached.
- Let it cool completely in the pan over a cooling rack.
- When cooled invert onto a serving platter and dust with powdered sugar.
- Serve if desired with whipped cream and fresh berries.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi
This cake looks lovely. But before I proceed with baking I have a question, aince there’s eggs and no milk/buttermilk. Is this cake gonna be dry?
Hi Reema,
No…it's moist and dense..just make sure you don't overbake.
Wow really nice and awesome recipe with full of nutrients. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home.
Hi! May i asking about the egg and time. First, does the egg need to be at room temperature? Or it doesn’t matter. Second, in step five, how long will it take to be thick and pale yellow colored? High speed?
Thank you very much.
Hi
May I ask that, can I bake at today and eat the cake the next day ?
Should I store in the fridge ?
Thanks
Very good! Will try soon.
Hi I’m a chef/baker retired.
I was testing and comparing 4 flourless almond/nut recipes and yours was my favorite.
I chose it because of ingredients, instructions, grams (you saved me time from calculating), baking temperature. I made it the first time as written. Result was good and the cake didn’t last (cake was chilled before I served it).
Now, I have since baked this cake and made it with all ingredients as listed plus Truviablend white sugar, 1/2 tsp salt (added to the sugar, mixed it then added to the chocolate/butter that was melted+ almond meal)+ 1/2 tsp of de caffeinated coffee granules (no need to dilute in water). The chocolate I used is Ghirardelli Premium Baking Bar-Unsweetened.
The chocolate butter mix has 1/2 tsp salt, 6 oz Truvia blend (because my chocolate bar is unsweetened).
Baked at 320 degrees for 30 minutes.
I doubled the recipe then divided it into 3-6” pan, 2” pan.
After baking the cake is 1 1/4” tall.
Used 1 cup of Truvia blend white sugar and 1 Tablespoon cornstarch for dusting.
Both diabetics and non diabetic taster loved it.
Thank you for your recipe.
PS: don’t be alarmed if you see some butter in the pan.
Let cake cool and all the butter will be absorbed by the cake. It did this 7 minutes after I cooled the cake on the cooling rack.
Hi, thanks for this awesome recipe, can I replace the sugar with coconut sugar?
I don’t have a scale to weigh out the chocolate and nuts. Can you provide a volume measurement?
the cake turned out awesome, just a question though is there anyway I could make it without the chocolate?
the cake turned out fabulous, but is there a way of making it without chocolate.
Hi Ella,
I had bookmarked this recipe a few years ago in view of making it at some point and I think now would be a good time to try it! I do have a question please: I have store bought almond meal/Flour- do I use the same amount i.e. 200 g?
Many Thanks
Hema
Sorry for the late reply.. yes. you were supposed to use same amount.. hope you tried it out
Hey 🙂
Thank you for your awesome recipes. I have recently found your channel. This recipe seems so delicious. I wonder if it goes well with some Nutella whipped cream. Does Nutella whipped cream goes well with this cake?