A heavenly treat that is so easy to make. Torta Caprese gives you a perfect balance of sweetness, bitterness, and crunchy bits of ground almonds in every bite. Everyone would be asking for seconds!
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Originally from Capri, an island in South Italy, this chocolate almond cake is now served in all major cities in Italy — even in the northern regions.
But, no need to travel to an Italian city to try an authentic Torta Caprese, you can make this delicious cake in your own kitchen!
WHAT YOU NEED FOR THIS FLOURLESS CHOCOLATE CAKE
Should I remove the skin of the almonds?
No, there is no need to blanch the almonds. The bitterness of the skin helps in balancing the sweetness of the cake.
What type of chocolate to use?
Always use dark chocolate for this recipe. If you only have milk chocolate available, then you should use less sugar (only about ½ cup).
Can I use other liquor?
I know that some people use rum or any coffee-based alcohol like Kahlua. But I prefer to use Amaretto to add to the almond flavor.
HOW TO MAKE TORTA CAPRESE – Step By Step
Preheat your oven to 180°C (350°F). Melt the chocolates and set aside.
Grind almonds by using a food processor or a blender. You are aiming for a coarse texture, not like almond flour (photo 1).
On a separate mixing bowl, combine half of the sugar with the softened, unsalted butter. Mix with a hand mixer until it becomes creamy. Then add the egg yolks one a time (photos 2 & 3).
Add melted chocolate and mix. Add ground almonds and continue mixing until evenly combined. Set chocolate mixture aside (photos 4 to 6).
On another bowl, add a pinch of salt to the egg whites and using clean beaters, mix on medium speed (photo 7).
Beat egg whites until you see soft peaks. Slowly add the remaining sugar while mixing continuously. Switch the speed to high and continue beating the egg whites until you see stiff peaks (photo 8).
Add a third of the egg whites into the almond mixture. Fold to combine and repeat until you have added all the egg whites. Use a rubber spatula for folding the batter (photo 9).
Pour the cake mixture into a greased 8-inch cake pan and use a spatula to level the top (photo 10).
Place cake pan on the lower part of the oven for 55 to 60 minutes. Set cake aside to cool completely. Once ready, sprinkle with powdered sugar and serve.
TOP TIPS FOR MAKING THIS AUTHENTIC TORTA CAPRESE RECIPE
- A stand mixer can also be used instead of a hand mixer.
- Grease your cake pan with butter and line it with a baking sheet.
- This recipe works well with an 8-inch or 9-inch cake pan. Anything bigger than that will result in a cake that is too thin. If you have a springform cake pan, that is even better.
- Make sure the melted chocolate has cooled down before adding it to the creamed butter mixture.
- Keep scraping the sides of your mixing bowl with a rubber spatula, in between adding and mixing all the ingredients.
- Half-way through cooking time, if you think the top of the cake is getting too dark, cover it with an aluminum foil. Remove the foil during the last 10 minutes of the cooking time.
WHAT TO SERVE WITH ITALIAN CHOCOLATE ALMOND CAKE?
I always pair it with an espresso – be it for a snack or dessert.
Some of my friends serve it with whipped cream on top.
But for me, when it gets warm here in Stockholm, I heat-up a slice of the cake for a few seconds and then top it with a scoop of vanilla ice cream. Try it; you will thank me for it! 🙂
For more flourless cake or cookies, check out the following posts –
Perhaps you want to know more authentic Italian treats? Then check out Easy Italian Desserts and Pastries!
Or if you just want to get more cake ideas, then my cakes collection is what you need!
Torta Caprese (Italian Flourless Chocolate Cake)
Ingredients
- 1 & 2/3 cups almonds (250 grams)
- 1 cup dark chocolate chips, heaping (226 grams)
- 1 cup butter, unsalted and softened (226 grams)
- 3/4 cup sugar
- 5 large eggs, separated
- 2 tbsp Amaretto
- pinch salt
- 2 tbsp powdered sugar, for dusting
Instructions
- Preheat oven to 180°C (350°F).
- Melt the chocolate chips and set aside to cool.
- Prepare an 8-inch cake pan by greasing it with butter and lining with a baking sheet.
- Use a food processor (or a blender) to grind the almonds until you get a coarse texture.
- Using a large bowl, combine the softened, unsalted butter with half of the sugar. Use a hand mixer to beat the mixture until it gets creamy.
- Add the egg yolks one at a time.
- Add Amaretto and continue mixing.
- Add cooled, melted chocolate and mix.
- Add ground almonds and mix. You can also use a rubber spatula to mix the chocolate mixture at this point.
- Using a medium-sized bowl, combine the egg whites and a pinch of salt.
- Clean the beaters of the mixer and, using a low speed, beat the egg whites into soft peaks.
- Switch the mixer into high-speed and slowly add the remaining sugar while beating the egg whites continuously – until you see stiff peaks.
- Add a third of the beaten egg whites into the chocolate mixture and fold to combine. You should use a rubber spatula to do this.
- Continue adding and folding until you’ve used all the beaten egg whites. Do not overmix, just enough to evenly combine.
- Pour the cake mixture into your prepared pan. Use a spatula to level the top of the cake.
- Place your cake pan in the lower part of your oven for 55 to 60 minutes.
- Remove cake pan from the oven and set aside to cool down.
- Top with powdered sugar and serve.
Notes
- Do not worry about using the whole almonds, skin included. It helps in balancing the sweetness of this chocolate almond cake.
- If you are using milk chocolate instead of dark chocolate, use only ½ cup of sugar for this recipe.
- You can substitute rum or any coffee-flavored liquor for the Amaretto for this flourless chocolate cake recipe.
- A stand mixer can also be used instead of a hand mixer. Just remember to clean the blades before beating the egg whites.
- Let the melted chocolate cool down before adding it to the creamed butter mixture.
- Use a rubber spatula to scrape the sides of the mixing bowl while adding and mixing all the ingredients.
- This authentic Torta Caprese recipe is excellent for any 8-inch or 9-inch cake pan, but a 10-inch pan will result in a thin cake.
- During cooking, if you noticed that the top of the cake is getting too dark too quickly, cover it with an aluminum foil. Remove the foil in the last 10 minutes of cooking.
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