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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.
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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.