How to Make Torta Caprese Cake

If you’re looking for a dessert that’s both luxurious and simple, Torta Caprese is a timeless Italian classic you’ll love. Made with rich chocolate, ground almonds, and a touch of sweetness, this flourless cake is naturally gluten-free and incredibly moist. Perfect for special occasions or an indulgent afternoon treat, its dense yet tender texture pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream.

If you’re looking for a dessert that’s both luxurious and simple, Torta Caprese is a timeless Italian classic you’ll love. Made with rich chocolate, ground almonds, and a touch of sweetness, this flourless cake is naturally gluten-free and incredibly moist. Perfect for special occasions or an indulgent afternoon treat, its dense yet tender texture pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream.

Why You’ll Love This Recipe

• Naturally Gluten-Free: Made without flour, using finely ground almonds for structure and flavor.
• Deep, Rich Flavor: The combination of dark chocolate and almonds is irresistible.
• Elegant Yet Easy: Looks impressive but comes together with simple ingredients.
• Versatile: Serve with fresh berries, a dusting of cocoa powder, or a splash of liqueur for extra flair.

Ingredients

• 7 oz (200g) dark chocolate (around 70% cocoa), chopped
• ½ cup (1 stick) unsalted butter
• ¾ cup granulated sugar (or sugar substitute if preferred)
• 4 large eggs, separated
• 1 ½ cups finely ground almonds (almond flour)
• 1 tsp vanilla extract
• Pinch of salt
• Powdered sugar, for dusting

Instructions

Preheat the Oven:

Set your oven to 350°F (175°C). Grease and line an 8- or 9-inch springform pan with parchment paper.

Melt Chocolate and Butter:

In a heatproof bowl over simmering water (double boiler method), melt the chocolate and butter together. Stir until smooth. Remove from heat and let cool slightly.

Mix the Yolks:

In a separate large bowl, whisk the egg yolks and sugar until thick and pale. Stir in the cooled chocolate mixture, vanilla extract, and ground almonds.

Whip the Egg Whites:

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate-almond batter in batches, being careful not to deflate the mixture.

Bake:

Pour the batter into the prepared pan. Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.

Cool and Serve:

Allow the cake to cool in the pan for 10–15 minutes, then remove the sides of the springform pan. Cool completely before dusting with powdered sugar.

Nutritional Information (Per Slice – Approximate)

• Calories: 250
• Carbs: 22g
• Fat: 17g
• Protein: 6g
• Fiber: 3g
• Sugar: 16g

Tips for Success

• Use Quality Chocolate: The better the chocolate, the richer the flavor.
• Fold Gently: Carefully folding in the whipped egg whites keeps the cake light and airy despite its dense texture.
• Don’t Overbake: The cake should be moist inside — aim for a slightly fudgy center.
• Flavor Boost: Add a splash of amaretto or espresso to the batter for an even more luxurious taste.

Why This Recipe Works

Torta Caprese shines because of its simplicity and balance. Without flour, the almonds provide moisture and texture, while the rich dark chocolate ensures every bite is decadent yet not overly heavy. It’s a sophisticated dessert that feels both rustic and elegant, making it suitable for both dinner parties and casual gatherings.

This Torta Caprese Cake is a celebration of bold chocolate flavor, delicate almond texture, and Italian baking tradition. Easy to make, beautiful to serve, and unforgettable in taste, it’s a dessert that will have everyone asking for seconds — whether it’s a holiday table centerpiece or a simple weekend treat.