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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Rich & Fudgy Torta Caprese
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 1 cake 1x
- Category: Italian Cake Recipes
- Method: Oven-Baked
- Cuisine: Italian
- Diet: Gluten Free
Description
This Torta Caprese (flourless chocolate almond cake) is different than most recipes: it does not require whipped egg whites. It’s rich, fudgy and naturally gluten free! You can make this cake several hours in advance- it gets better as it sits. Recipe adapted from Food Lovers Odyssey.
Ingredients
- 255 g (9 oz) dark chocolate, 60-72%, chopped into pieces
- 225 g (1 cup) unsalted butter, cut into small pats, plus more for coating
- 1/4 tsp fine sea salt
- 25 g (1/4 cup) cocoa powder, sifted
- 250 g (1 1/4 cups) granulated sugar
- 1 tsp almond extract
- 180 g (1 1/2 cups) blanched slivered almonds
- 6 large eggs (about 320 g cracked weight)
- Powdered sugar, whipped cream or both, to serve
Tips, Notes & Substitutions:
- You will need a 9 inch (23 cm) springform pan.
- I recommend Trader Joe’s Belgian Dark Chocolate or Ghiardelli brand.
- You can swap 180 g whole almonds, for 180 g almond flour (don’t go by measuring cup amounts- it’s not an even swap). The texture will change slightly because almond flour is more fine.
Instructions
- Preheat your oven to 310 F (155 C).
- Coat the bottom and sides of a 9-inch (23 cm) springform pan with butter; line with a circle of parchment paper.
- Melt the chopped chocolate, butter, and salt in a double boiler, scraping down the sides with a rubber spatula as needed. Set aside to cool slightly.
- Meanwhile, in a small skillet, toast the almonds until light golden brown. Pulse in a food processor until fine and sandy.
- In a stand mixer fitted with the whisk attachment: mix the melted chocolate mixture, cocoa powder, sugar and almond extract until combined. Add the ground almonds; whisk to combine. Add the eggs, one at a time, mixing well after each addition.
- Pour the batter into the prepared pan. Give is a light tap on the counter to remove any air bubbles.
- Bake on the center rack for about 50 minutes. When finished, the texture will be very moist in the center and more cooked or dense on the outside. Do not over bake. Cool for at least 2-3 hours or more before serving- the longer it sits the better the taste and texture will become. Note: as the cake cools, the center might sink slightly- this is normal.
- To serve, run a knife around the cake to loosen it from the sides. Remove the cake from the pan. Dust with powdered sugar. Cut into slices, plate up and enjoy!
Comments
Kay says
Can I use almond meal instead of almond flour?
Emilie Raffa says
Hi Kay! Yes, almond meal can be used instead.
Diana Greenburg says
Hi, Emilie-
I have a quick question about baking this cake. You said you’ll know it’s done if the side of the cake looks cooked, but the center is still moist. So, if I put a toothpick in the side, it would come out clean, but in the middle, there would be batter clinging? How moist would the center look — would it jiggle?
Any further help you could provide on determining “doneness” would be appreciated. (This will be a birthday cake.) Fyi, I adore your artisan bread book — I’ve made six or so different breads and they’ve transformed my eating life. The semolina and whole wheat are my favorites. – Diana
Emilie Raffa says
Hi there! Excellent question. Yes, you are correct. There might be a few crumbs attached to the toothpick when inserted on the side of the cake, but that’s the general idea. The center will jiggle a bit, and it’s normal for the cake to sink slightly due to this. All normal. That’s what gives this torta its fudgy texture. PS: thank you for the kind words about my book, Diana— it makes me so happy that you are enjoying the recipes. 🥰
Doreen says
This cake tastes really good, however, when I made it, the whole cake was fudgy and dense. There was nothing “cakey”. The whole cake was the same consistency. The middle was not loose. When I took it out of the oven, the middle was domed, but it did deflate. What did I do wrong?
Mary says
I’m going to make this… I have 4 small 4” spring form pans… I can gift or freeze… I’ll let you know how it goes.
Yvonne says
Good Morning Emilie
Would like to bake this delious sounding recipe but we donot care for almond extract……
how would pure vanilla extract work — would the switch perhaps change the taste a little
I would use cake flour instead of the almonds or almond flour. (Guess the only way to find out how it will turnout is by being brave and just doing it!!!!) I will let you know the end results!
Jenny says
This is a wonderful recipe. Easy to put together (no separating eggs required like many similar recipes). It’s perfect for Passover. Even better next day from the fridge, it’s almost like eating a chocolate bar.
Berries and whip cream would be lovely with it too
Love all your recipes !
Nita Taub says
have you tried this recipe with olive oil? thank you
Emilie Raffa says
Hi Nita! No, I haven’t tried this recipe with oil. If you experiment, I’d love to hear about it.
Katie says
Hi Emilie! I made this and it was delightful! Thank you! Question: the ground almonds were a little bit smaller than a grain of quinoa. I could definitely notice the grainy texture in the cake. Which wasn’t bad, but I’m just not sure if I did it right. Should I have ground them into more of a sand so the resulting cake had a smooth texture? Again, it was great the way I made it! Just curious what texture you intended :) Thank you!
Suzette Hall Seagoe says
Hi! I want to make this but need to do it a day before I serve it. Will that work and how should I store it! Love your recipes! Suzette
Mary Beth says
I gotta say that I was a little apprehensive about the ground toasted almonds but this recipe is absolutely perfect! I’m known for getting recipes off these websites and tweaking them to my taste but this one I haven’t touched. Rich chocolate flavor and not overly sweet. It is also quick and easy, besides freezes nicely too. (Still struggling to perfect your sourdough starter, sorry Emilie)
Kim says
Hi Emilie ~ If I wanted to use store bought almond flour as opposed to making my own, how much would I use?
Thanks!
Kim says
Oops!! Never mind. I just saw your note!
Emilie Raffa says
No worries ;)
Emilie Raffa says
Hi there! 180g store-bought almond flour. Enjoy!
Christina says
This cake is absolutely delicious! Very fudge and rich and “almondy”. Used powdered sugar on top which was perfect. Might make a raspberry coulis to go with it next time…
Emilie Raffa says
Chocolate and raspberry is one of my favorite combinations. Sounds perfect!
Sheri says
Hi Emilie!
This sounds amazing! If I cut the recipe in half and baked in a 6 inch pan about how long would you think it should bake?
There’s just 3 of us at home, but I want to try it out!
Emilie Raffa says
Hi Sheri! This is a great question- I’m not exactly sure. I would check at the 20-30 minute mark first, and take it from there. For visual reference, which will be helpful since we’re not judging doneness by exact time, the outside will be slightly more “cooked” than the center. The center will remain soft like pudding (omg I’m getting hungry typing this…). Good luck! Enjoy!
carmella says
So i ended up trying it and you’re right, it does absorb a lot of moisture. It tastes good but is quite crumbly. I should have added a few extra eggs.
Emilie Raffa says
Thanks for reporting back- good to know! Coconut flour can be tricky to work with :)
NellieH says
This was absolutely delicious and a huge hit with all. I had to use an 8-inch springform cuz I didn’t have a 9; it baked in 57 min. It easily fed 8 of us with lots of leftovers. I’d say it’s good for 12 servings. Thank you for this scrumptious keeper!
Emilie Raffa says
You are so very welcome! I’m so glad you like it. Such a crowd pleaser!
carmella says
Would it be ok to substitute the almond flour for Coconut flour. I know it will change the flavor a bit but what about the texture?
Emilie Raffa says
Carmella, this is a great question. I haven’t tested this recipe with coconut flour. However, off the top of my head I don’t think it would be an even swap because coconut flour absorbs a lot of liquid. If you want to experiment, I would start with a small amount of coconut flour, adding it bit by bit until it looks like the batter in the image.
NellieH says
Hi,
My mouth is watering. How many (normal-ish) people will this serve?
Thank you!
Emilie Raffa says
You are too funny! This cake is super rich (and delicious). I’d say at least 8-10 people.
Gia C says
I looooooooove flourless chocolate cake! I’m absolutely going to make this for Easter but I don’t think I can wait until then! The combo of chocolate with almond extract sounds wonderful and gives me reason to use mine that’s been sitting in the cabinet since backing Christmas cookies. Thanks for the Trader Joe’s recommendation. I’m there all the time.
Emilie Raffa says
Almond extract is one of my favorites. I can literally just sniff the bottle and be happy. Enjoy! I think you’re going to like this one.
ellen fuss says
no the recipe doesn’t look green. meant to type great!
ellen fuss says
recipes looks green-wonderful that it will work for passover but 310 degree oven? seems odd. is that a typo?
Emilie Raffa says
Hi Ellen! 310 F is correct. Seems off, I know. But it’s necessary for a low and slow bake. Enjoy :)
Mary says
I can’t wait to make this for my family on Easter!!
Emilie Raffa says
Enjoy, Mary! This recipe is a crowd pleaser for sure. My kids love it. And it tastes even better the next day!
Emily says
This looks lovely and as an Italian American, I’d love to make it! Any changes necessary for high elevation (around 6,000)?
Emilie Raffa says
Emily, this is such a good question. I’m not an expert with regards to high altitude baking, and because I haven’t tested it myself, I’m unable to advise with specific (reliable) advice. I defer you to King Arthur Baking on this one- just search “High Altitude Baking” and the article will pop up.
Emily says
Thank you!!
Molly F. C. says
This torta looks delicious. Any chance you would have its nutritional info? Thanks!
Emilie Raffa says
Hi Molly! Unfortunately, I do not have the nutritional info handy. If you plug the ingredients into an online calculator, the details will come up.