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Torta Caprese

Torta Caprese

Torta Caprese is a classic flourless Italian chocolate cake from the island of Capri. Made with rich dark chocolate, almond meal, and whipped egg whites, it has a soft, fudgy center and a delicate outer crust. Naturally gluten-free, this decadent dessert is perfect for special occasions or a luxurious treat.
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Prep Time 20 minutes
Bake Time 40 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Dessert
Cuisine: Italian (Capri)
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 125 g almond meal or finely ground almonds
  • 125 g dark chocolate 70% cocoa
  • 125 g unsalted butter
  • 125 g granulated sugar
  • 3 large eggs separated
  • Powdered sugar for dusting

Method
 

  1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment.
  2. Melt Chocolate and Butter: Gently melt chocolate and butter together, stirring until smooth.
  3. Whisk Egg Yolks and Sugar: In a separate bowl, whisk yolks and sugar until pale and thick.
  4. Combine Mixtures: Stir chocolate mixture into the egg yolk mixture until fully blended.
  5. Fold in Almond Meal: Gently mix almond meal into the batter until smooth.
  6. Beat Egg Whites: Beat egg whites until stiff peaks form.
  7. Fold Egg Whites: Fold egg whites into the batter in three parts to keep it airy.
  8. Bake the Cake: Pour into the prepared pan. Bake for 30–35 minutes until nearly set.
  9. Cool and Dust: Cool for 10 minutes, remove from pan, and dust with powdered sugar.

Notes

Use high-quality dark chocolate for the richest flavor. Gently fold the egg whites to avoid deflating the batter. Let the cake rest to improve texture and flavor. Serve with whipped cream or fresh fruit for added elegance. Store at room temperature in an airtight container for up to 3 days.