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Torta Caprese (Flourless Italian Chocolate Cake)
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.pp
Nutrition Facts (Estimated)
Serving Size 1 slice
 
Nutrient Amount %DV
Calories 390 —
Total Fat 29 g 37%
Saturated Fat 14 g 70%
Cholesterol 125 mg 42%
Sodium 65 mg 3%
Total Carbohydrate 30 g 11%
Dietary Fiber 4 g 14%
Total Sugars 23 g —
Added Sugars 20 g 40%
Protein 8 g 16%
*Percent Daily Values are based on a 2,000-calorie diet.
Most of the calories in Torta Caprese come from butter, ground almonds, and dark chocolate, which together contribute a high amount of total fat and saturated fat. Almonds add healthy fats and fiber, while sugar and chocolate account for most of the carbohydrates and added sugars.

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