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slice of torta caprese

torta caprese | flourless chocolate almond cake

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


  • almond meal 2 ¼ c (250 g)
  • (also called unblanched almond flour)
  • salt ¼ tsp
  • 60-70% dark chocolate 8 oz (225 g)
  • butter 12 tbsp (170 g)
  • eggs 5 large
  • granulated sugar ¾ c (150 g)
  • 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.
  • Cuisine: italian

Keywords: gluten free cake, flourless cake, almond cake, torta caprese