Rich & Fudgy Torta Caprese

This Torta Caprese (flourless chocolate almond cake) is different than most recipes: it does not require whipped egg whites. The texture is rich and fudgy, with a soft, pudding-like center. And because it’s made with ground almonds (no flour), it’s naturally gluten free!

Aside from my One-Bowl Italian Almond Ricotta Cake, if you’re looking for a simple yet elegant, easy-to-make, classic Italian cake recipe (that everyone will love!), I have two words for you: Torta Caprese.

I’ve been making this Torta Caprese recipe for years. Recommended by my friend Adri Barr Crocetti (excellent cook and trusted source on all things Italian), I’ve never made a single change to the original recipe, which is saying a lot. Not. One. Single. Change. The taste and texture is just perfect: it’s fudgy, decadent, and packed with a double dose of intense chocolate flavor. Perhaps, it’s the almond extract too? I’d honestly wear it as perfume…

What is Torta Caprese?

Hailing from the Island of Capri, Torta Caprese is a rich, flourless Italian chocolate cake made with ground almonds. Because it does not contain wheat flour, it’s naturally gluten free. What’s interesting is there’s no baking powder or baking soda in the mix; the eggs naturally “lift” the cake.

While most Torta Caprese recipes include whipped egg whites to gently lighten the texture (a common technique found in most torte recipes), you can skip this step. The result is more dense and fudgy, with a curious pudding-like center.

Why This Recipe Works

• Cocoa powder gently binds the batter adding richness and flavor. I like Ghirardelli unsweetened cocoa powder. This is a key ingredient.
• The batter is baked in a high sided 9-inch (23 cm) springform pan as opposed to a regular cake pan, to encourage height (something most tortes lack).
• Almond extract deepens the flavor making it wildly addictive. Do not omit. Permission granted to lick the spoon.

You Will Need: Ingredients & Equipment

• Dark Chocolate (60% or 72%- it’s up to you)
• Butter
• Fine sea salt
• Cocoa Powder
• Sugar
• Almond Extract
• Almonds (skinless)
• Eggs
• Springform Pan
• Food Processor (see tips below)

Torta Caprese Tips

• No food processor? No problem. Swap the whole almonds for almond flour, using the same amount by weight, not measuring cups- it’s not an even substitution. The texture will change slightly because almond flour is more fine.
• Make it ahead. The texture of Torta Caprese improves with time. I usually make it in the morning, cool at room temperature all day, and then serve after dinner. This is an excellent birthday cake, fyi. Can you freeze Torta Caprese? I’d only do so to preserve personal leftovers (not necessarily to make ahead).
• Thoughts on dark chocolate. Dark chocolate ranges in intensity. Generally speaking, the higher the %, the stronger and less sweet the chocolate will taste. What you choose for this recipe is up to you. I recommend Trader Joe’s Belgian Dark Chocolate or Ghirardelli brand.

More Italian Desserts To Try!

• Italian Anise Biscotti
• Soft & Chewy Pignoli Cookies
• One-Bowl Italian Almond Ricotta Cake
• Classic Italian Sesame Cookies {Reginelle Cookies}

*Photo credit & styling: Melina Hammer.

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