Cakes & Bread
Torta Caprese Italian Cake, Flourless Chocolate Almond Cake
Prep
25 min
Cook
40 min
Servings
10
Level
Medium
Torta Caprese is a legendary chocolate cake from the Island of Capri, Italy, with a dense, moist, and slightly fudgy texture since it's made without any wheat flour at all. The combination of intense dark chocolate with almond meal creates a rich, elegant flavor, perfect for anyone who needs a gluten-free cake that's still luxurious. Legend has it this cake was created by a baker's "mistake" of forgetting to add flour, and it went on to become a beloved culinary heritage enjoyed to this day.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams dark cooking chocolate
- 180 grams unsalted butter
- 200 grams almond meal
- 180 grams granulated sugar
- 4 large chicken eggs
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- to taste powdered sugar for dusting
🛒 Products You Might Need
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F). Grease a 20 cm (8-inch) round cake pan with butter and line the bottom with parchment paper so the cake will release easily later.
- 2 Cut the dark cooking chocolate and butter into pieces, then melt them together using a double boiler over gently simmering water on low heat, stirring slowly until smooth. Remove from heat and let cool until just warm to the touch.
- 3 In a separate bowl, separate the egg whites and yolks. Beat the egg yolks together with half of the granulated sugar until pale and slightly thickened.
- 4 Pour the warm melted chocolate mixture into the beaten egg yolks, stirring gently with a spatula until well combined.
- 5 Add the almond meal, salt, ground cinnamon, and vanilla extract to the chocolate mixture, folding until evenly combined. Set aside.
- 6 In a clean, dry bowl, beat the egg whites with a mixer on medium speed until foamy, then gradually add the remaining granulated sugar while continuing to beat until soft peaks form.
- 7 Fold the beaten egg whites into the chocolate-almond batter in three stages, gently folding from the bottom up to avoid deflating the mixture too much, until the batter is evenly combined and light.
- 8 Pour the batter into the prepared pan and smooth the surface with a spatula.
- 9 Bake for 35-40 minutes, or until the edges are set but the center is still slightly moist when tested with a toothpick (don't bake until completely dry, since the texture is meant to be fudgy).
- 10 Remove from the oven and let the cake cool completely in the pan for about 1-2 hours before removing, as it's still fragile while warm.
- 11 Once cooled, remove the cake from the pan and dust the top with powdered sugar using a tea strainer before serving.
💡 Tips
• Use dark chocolate with at least 60% cocoa content for an intense chocolate flavor that isn't overly sweet.
• Don't overmix when folding the egg whites into the chocolate batter; fold just until combined so the cake stays light and doesn't turn dense.
• This cake actually tastes better and is easier to slice after resting overnight at room temperature or in the fridge, so you can make it a day ahead of serving.
• Make sure the cake is completely cool before removing it from the pan, since its fudgy texture makes it fragile while still warm.
📊 Nutrition Facts / serving
320
Calories (kcal)
6 g
Protein
24 g
Fat
22 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊