Torta Caprese is a traditional Italian dessert that hails from the island of Capri, located in the Campania region of southern Italy. This rich, flourless chocolate and almond cake is believed to have been created by accident in the early 20th century, when a local baker reportedly forgot to add flour while preparing a cake for visiting tourists—some versions say they were gangsters from the U.S. The result was a moist, dense, and intensely chocolatey cake that quickly gained popularity for its unique texture and flavor. Made with ground almonds (or almond flour), dark chocolate, butter, sugar, and eggs, Torta Caprese is naturally gluten-free and has become a beloved dessert across Italy. Its rustic charm and simplicity have helped it endure as a staple in Neapolitan and Italian baking traditions.

The Torta Caprese (Flourless Italian Chocolate Cake) is an authentic Italian chocolate cake hailing from the picturesque Island of Capri. Its elegance lies in its simplicity and subtle sweetness, presenting a timeless dessert crafted with finely ground almonds, resulting in a lusciously dense and intensely chocolatey texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 16
Ingredients Equipment Method

Ingredients
  

  • 1 cup dark chocolate
  • 4 large eggs
  • ¾ cup unsalted butter, 1¼ sticks (room temperature)
  • ¾ cup granulated sugar
  • 2¼ cups almond flour
  • pinch salt
  • powdered sugar (dusting)

Equipment

  • 9-inch springform pan

Method
 

  1. Begin by preheating the oven to 325 degrees Fahrenheit. Next, prepare a springform pan by greasing it and lining it with parchment paper. Set it aside for later use.
  2. Using a double boiler, gently melt the chocolate. Once it's smoothly melted, incorporate the butter until it's fully integrated, and then add a pinch of salt to the mixture. Allow the chocolate mixture to cool and set it aside for now.
  3. In a spacious bowl, employ an electric mixer to blend the sugar and egg yolks until they achieve a light and frothy consistency. In a separate bowl, utilize an electric mixer to whip the egg whites until they reach the stage of stiff peaks.
  4. Gently pour the cooled chocolate and almond flour mixture into the bowl containing the egg yolks and sugar, and blend until thoroughly incorporated. Using a spatula or wooden spoon, delicately fold in the whipped egg whites. Finally, transfer the batter into the prepared and greased springform pan.
  5. Place the pan in the preheated oven and bake for about 30 minutes, taking care not to overdo it. Once done, take it out of the oven and allow it to cool before carefully removing it from the cake tin. Prior to serving, give it a light dusting of powdered sugar for an elegant finish.