Torta Caprese: The Accidental Cake from Capri

Torta Caprese is a rich, flourless chocolate cake born on the island of Capri in southern Italy. Legend says a baker forgot to add flour, some claim it was while baking for American gangsters in the 1920s. The mistake turned into magic: a dense, fudgy cake made with dark chocolate, ground almonds, butter, sugar, and eggs. Naturally gluten-free, it’s now a classic across Italy. Loved for its bold flavor and rustic charm, Torta Caprese is a must-try from the heart of Neapolitan baking.

Naturally Gluten-Free, Unforgettably Good

Torta Caprese is made with a handful of simple ingredients: dark chocolate, ground almonds (or almond flour), butter, sugar, and eggs. There’s no wheat, no fuss, and no need for frosting. Its naturally gluten-free recipe gives it a rich, chewy texture that’s closer to a brownie than a cake. Though it started in Capri, Torta Caprese has become a staple across Italy, especially in Naples and the wider Campania region. You’ll find it in bakeries, home kitchens, and on dessert menus year-round. Its rustic look, crackly top, and bold flavor make it both humble and elegant.

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. Whether you’re hosting a dinner party, celebrating a special event, or just craving something sweet, Torta Caprese fits the bill. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream or gelato.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 7 oz dark chocolate (about 1 heaping cup, chopped)
  • ¾ cup + 2 tbsp unsalted butter (1 ¾ sticks / 14 tbsp total)
  • 2 cups finely ground almonds (or almond flour)
  • 1 cup granulated sugar
  • 5 large eggs, separated
  • 1 tsp vanilla extract (optional)
  • Pinch of salt
  • powdered sugar (dusting)

Equipment

  • 9–10-inch Springform Pan
  • Electric mixer or whisk

Instructions
 

  1. Prep the pan & oven
    Preheat oven to 170°C (340°F).
    Line the bottom of the pan with baking paper and lightly grease the sides.
  2. Melt chocolate & butter
    In a heatproof bowl, melt chocolate and butter together over a double boiler or in the microwave (short bursts, stirring in between).
    Let cool slightly.
  3. Beat yolks & sugar
    In a large bowl, whisk egg yolks with sugar until pale and creamy.
    Stir in vanilla (if using) and the melted chocolate-butter mixture.
  4. Add almonds
    Fold in ground almonds until fully combined.
  5. Whip egg whites
    In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
    Gently fold into the chocolate-almond mixture in batches to avoid deflating the batter.
  6. Bake
    Pour batter into prepared pan and smooth the top.
    Bake for 35–40 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
  7. Cool
    Let cool in pan for 15 minutes, then transfer to a wire rack.
    Cool completely before dusting with powdered sugar.

Notes

Do not overbake. The center should remain moist and slightly fudgy, like a brownie. A toothpick should come out with a few moist crumbs, not completely clean.
Cool completely before serving. The texture improves as it cools even better the next day.
Use high-quality chocolate. The flavor of the cake depends heavily on the chocolate you use. Go for bittersweet or dark chocolate (at least 70% cocoa) for that rich, intense flavor.
Separate the eggs carefully. Even a little yolk in the whites can prevent them from whipping properly.
Fold whites in gently. This step gives the cake its lightness. Use a spatula and fold in three stages to avoid deflating the batter.
Ground almonds vs. almond flour: Either works. Almond flour will give a finer texture, while ground almonds may leave a bit more bite.
Butter: Use unsalted butter. If using salted, reduce the pinch of salt in the recipe.
Storage

Torta Caprese keeps beautifully, making it a great make-ahead dessert. Once fully cooled, you can store it at room temperature for up to 3 days, just keep it covered with foil or in an airtight container to maintain its moisture. For longer storage, refrigerate the cake for up to 5 days, it actually develops even more flavor after a day or two. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. Frozen slices will keep for up to 2 months, just thaw them overnight in the fridge or at room temperature for a quick, decadent treat