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Torta Caprese – Flourless Chocolate Almond Cake

If you’re in need of a flourless chocolate cake, look no further than this traditional italian torta caprese! Made with melted dark chocolate and ground almonds, our torta caprese is incredibly rich, decadent and guaranteed to satisfy all of the chocolate lovers in your life!

originally published 12.22.2020

While the origins of the torta caprese are disputed, my favorite version goes something like this: It’s the 1920s and three mobsters working for Al Capone visit the island of Capri. They stop by a well-known bakery for something sweet (as mobsters often do) and the chef, perhaps a bit distracted by his unexpected guests, forgets to add flour to his cake. Luckily, the men love the cake so much that they request the recipe! And thus the torta caprese is born.

Although I’m not fully sold on this unique origin story, the gluten-free chocolate cake has definitely won me over. With its thin crispy crust and incredibly soft and fudgy inside, this torta caprese is impossible to resist!

slice of torta caprese

making torta caprese

Making the torta caprese doesn’t take long, but it does require a bit more than just measuring and mixing. The first and most important step is to choose your chocolate. I like 60-70% dark chocolate for this recipe but something a little sweeter or even a bit darker would work as well. Just make sure to use a higher quality chocolate since it is the main ingredient in the cake. The next step is to finely chop the chocolate and melt it along with the butter. Then just stir together with almond meal and salt!

And we’re already to the last step — adding the eggs! You can add the egg yolks right to the chocolatey mixture, but the egg whites need to first be whipped along with the sugar until stiff peaks form. Then you’ll carefully fold the egg whites into the chocolate mixture. Slow and steady is the name of the game here. You don’t want to deflate the egg whites, but you do need to make sure that they’re fully incorporated. Just use a spatula to repeatedly scoop up the batter from the bottom of the bowl and fold it over the top. Repeat this motion until everything is mixed together!

Next pour the batter into a very well greased round cake tin and bake for 35-40 minutes. You’ll know the cake is ready when it’s dry on the top. To make sure the inside is cooked, you can also insert a toothpick — as long as it comes out mostly clean, the cake should be ready to go! A few dry crumbs attached to the toothpick is perfectly okay.

a sprinkling of powdered sugar

If you want, go ahead and eat your torta caprese warm and straight from the pan. We won’t judge. But if you’d like a little extra embellishment, I recommend waiting at least 30 minutes and then turning it upside down onto a serving platter and adding a sprinkling of powdered sugar. If you’re worried about the cake coming out clean, you can add a layer of parchment paper to the bottom of the pan before pouring in the batter. But generally greasing the pan well is enough for the cake to easily come out.

Many times bakers will sift the powdered sugar over stencils to create patterns on top of the cake, but I like to keep it simple with a light sprinkling over the entire cake!

torta caprese cut into slices

Looking to add even more chocolate to your life? Give these a try!

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slice of torta caprese

torta caprese | flourless chocolate almond cake

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  • Author: Brittney
  • Total Time: 50 minutes
  • Yield: 12
  • Diet: Gluten Free
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Cuisine: italian


  • 2 ¼ cups (250 grams) almond meal (also called unblanched almond flour)
  • ¼ teaspoon kosher salt
  • 8 ounces (225 grams) 60-70% dark chocolate
  • 12 tablespoons (170 grams) unsalted butter
  • 5 large eggs
  • ¾ cup (150 grams) granulated sugar
  • powdered sugar for dusting


  1. Line a 9 inch (22 cm) round cake tin with parchment paper and lightly grease. Preheat oven to 350 F (180 C).
  2. Combine the almond meal and salt in a large bowl and set aside.
  3. Finely chop the chocolate and cut the butter into cubes. Place the chocolate and butter in a small bowl and heat in the microwave in 20 second increments, stirring in between, until melted.
  4. Pour the chocolate and butter mixture into the almond meal and stir until combined.
  5. Separate the eggs. Add the yolks directly to the almond mixture and place the egg whites in a separate mixing bowl.
  6. Using an electric mixer, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form.
  7. Fold the egg whites into the chocolate mixture. Start with ⅓ of the egg whites and continue incorporating until fully combined.
  8. Pour the batter into the prepared cake tin and bake for 35-40 minutes. The cake is ready when the top is dry and an inserted toothpick comes out mostly clean (a few dry crumbs is okay).
  9. Let the cake cool for 30 minutes, then turn out upside down onto a serving platter and dust with powdered sugar.

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