Torta Caprese
Torta Caprese is a decadent Italian cake made with dark chocolate and almonds.
And just like my Almond Flour Cookies, it’s gluten free by nature so everyone will love this flourless chocolate cake. Serve large slices and sit back and wait for the applause!!
Table of Contents
Why you’ll love this recipe
While I don’t need to avoid gluten and neither does my family there are times when my guests are avoiding gluten. This is the cake I serve.
It’s deliciously, moist and fudgy like a really good brownie. Perfect with a dollop of raspberry compote and a spoonful of mascarpone cream.
The thin crust on the top cracks and settles as this cake cools and sinks a little creating a wonderful rustic surface that needs nothing else. Inside you’ll find this Chocolate Almond cake full of delicious almonds and rich chocolate with just a hint of licorice from the Strega liqueur.
Now, I’m not a lover of Strega Liqueur but it compliments this Torta Caprese perfectly. Of course, take my suggestions in the recipe notes and substitute for rum or another liqueur of your choice. Then again, the alcohol part is entirely optional. Leave it out if you would rather. If that is the case, check the cake at 45 minutes instead of 50 minutes.
Ingredient notes
This cake is based on almonds and while it may be tempting to us almond flour, don’t. Grinding the almonds will provide a better texture because almond flour is too fine. Be sure to purchase unblanched (skin on) almonds
Just a quick note about these other ingredients.
- dark chocolate – I use 70% cacao dark chocolate. If that’s too bitter for you use 45-60%
- butter – unsalted
- Strega liqueur – Strega is my preferred liqueur for Torta Caprese but you might prefer rum, a coffee liqueur like Kahlua or Grand Marnier
Instructions
Preheat the over to 320ºF/160ºC and grease and line a 9in/22cm springform pan.
- Melt the chocolate over simmering water (or carefully in the microwave) and set aside to cool.
- Grind the almonds in a food processor. Set aside.
- Beat butter with half the sugar then add egg yolks.
- Stir in the melted chocolate and liqueur followed by ground almonds and salt.
- In a separate bowl, whisk egg whites to soft peaks then sprinkle in sugar. Whisk to form firm peaks.
- Fold egg whites through chocolate mixture .
- Pour into prepared pan and bake.
- Cool in the pan before serving.
Tips for success and FAQ’s
Even though this is a simple cake there are a few important steps that I would like to point out to help you create this perfectly the first time.
There is no baking powder in Torta Caprese. The rising comes from the beaten egg whites. So use only very fresh eggs. Separately eggs carefully. That means no yolk in with the whites and use a very clean bowl to whisk the egg whites.
Lastly don’t over whip the whites. Only whip until the mixture looks creamy and firm peaks form.
That means when the whisk is pull out the tips of the egg whites will droop. You will know that you have overwhipped if the egg whites are dull and grainy. Mix the egg whites into the chocolate batter lightly but firmly until no streaks of white remain.
This cake will be fine for 3-4 days. If you live in a hot, humid climate like I do, pop it into a sealed container and into the refrigerator if not eaten on the first day.
Bring the cake to room temperature before eat.
This cake will freeze but won’t be as good as fresh. If you have leftovers that you can’t eat, cut into slices, wrap well in plastic and freeze.
Torta Caprese make wonderful use of almonds. If you love almonds as much as I do, you much try this Tosca cake or these yummy Italian Orange Almond Cookies. If you have time always toast the nuts before using in any recipe. Toasting brings out the true flavor in all nuts.
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Torta Caprese Recipe
Ingredients
- 8 oz (225 grams) bittersweet (dark) chocolate (see notes)
- 1 ¾ cup (250 grams) almonds (unblanched)
- 1 cup (2 sticks/225 grams) unsalted butter ( softened)
- 1 cup granulated sugar
- 5 eggs separated
- 3 tablespoon (45mls) Strega Liqueur optional see notes
- pinch salt
- cocoa for dusting
Instructions
- Preheat oven to 325ºF/160ºC. Butter a 9 inch/22cm springfrom pan and line the base with non stick baking paper.
- Melt the chocolate in a bowl over simmering water. Set aside to cool.
- Grind the almonds in food processor until they resemble cornmeal but not as finely ground as flour. It’s ok if it’s a little more than cornmeal.
- Using a stand mixer, beat the butter with half the sugar until smooth and well mixed.
- Add yolks one at a time while the mixer is on low speed. Use a spatula to scrape down the sides.
- Mix in the melted chocolate and liqueur and then the ground almonds and salt. Use a spatula to scrape the bottom of the bowl to be sure all of the chocolate and almonds are mixed through.
- If you have another bowl for your stand mixer use it for the egg white. Otherwise, scrape out the chocolate mixture into a large bowl and wash out the stand mixer bowl to prepare to beat the egg whites.
- Beat the egg whites with a whisk attachment until soft peaks form.
- Sprinkle in the remaining sugar and whisk until firm peaks form but the mixture is not dry.
- Mix a third of the egg whites into the chocolate mixture to lighten. Then mix in the rest of the egg whites gently until no white traces remain.
- Scrape the mixture into the prepared pan and bake for 50-55 minutes until a skewer inserted into the cake comes out with just a few crumbs clinging.
- Cool cake in the pan. When cool, run a knife around the edge and remove the ring.
- Place the cake onto a serving plate and dust generously with cocoa.
Notes
- I use 70% cacao dark chocolate. If that’s too bitter for you use 45-60%
- Strega is my preferred liqueur for Torta Caprese but you might prefer rum or a coffee liqueur like Kahlua
- This cake improves on keeping so get organised and make it the day before.
- If storing for longer than a day, cover and keep in the refrigerator. Bring to room temperature before serving
- Freeze by wrapping well in a double layer of plastic wrap.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Gosh, this cake is fantastic! I seriously drooling all over the screen. I must make this tomorrow. I have all the ingredients. Can’t wait. Thanks!
A much loved cake – a family favourite recipe!
Yum! I wish I found this recipe over Valentine’s as I wanted to make a chocolate cake. Will definitely save this for another celebration.
I love this, really chocolatey and tender. Thank you
Oh my that is one beautiful chocolate cake
This cake is stunning! So chocolaty and delicious!
This is a fabulous recipe! Can’t wait to make again.
Such an amazing dessert and I love having a gluten free option for guests or family members who visit us too!
I loved the addition of the Strega liqueur – delicious!
Brilliant recipe which I highly recommend. I was a bit short of almonds so made up the balance with pistachios.
Great idea, Jacob, pistachios would be a delicious addition!
I have purchased Almond flour to bake for gluten free friend. Will this work or not?
Nancy
Yes, absolutely. Almond flour/meal will work perfectly.
This recipe looks amazing! I am going to make this for my Mom’s birthday (which is tomorrow). 🙂 Question, your recipe calls for 250 g almonds, I have pre-ground almonds, how many cups should I use?
Thank you! 🙂
Hi Melanie. Thanks for your kind comments. With regards to your question, I think 1 1/2 cups of ground almonds would work. It is a very forgiving cake however I have never used preground almonds. I’d love to hear how your cake turns out. Happy birthday to you mom!
Very nice and good ingredients used. I am loving it. Will make for my friends on coffee n tea party
Your friends are in for a treat! I’m glad you like it, Andrina xx
Delicious sounding almond cake, I’ve pinned the recipe and will be making it soon.
Thank you Karen! I’m sure you will enjoy it!
Marcellina these photos are amazing and I’m really craving a piece of this right away! I really will have to give this cake a try as the flavours sound amazing, and I’m up for anything chocolate!
Cassie, this cake is great because it is even more intense and moist a day or two after baking. Enjoy!
Cut me a large slice please. I adore these flourless chocolate cakes, and my gluten free friends are delighted too. Your photos are beautiful.
I do too, Linda and this is a good one!
Gosh this chocolate cake looks super indulgent Christ! I am definitely giving it a go!
Definitely indulgent! But everything in moderation 😉
Almonds are also one of my favorite nuts. This Almond Chocolate Cake looks absolutely divine. As always, your pictures are so inviting. Can’t wait to try this. Have pinned to try. Thanks so much for sharing.
I think you will enjoy this cake, Maria xx
Christ, I love your works ! Thank you for the useful tip how to store the cake for the best results although my son usually cuts one quarter just to taste some 🙂 🙂 before such a beauty is even dusted !
Haha I love that! Sounds like my son!
Marcellina, This looks amazing and on my dessert list for our next dinner party. During the heat of a North Queensland summer and if cooked the day before eating as I would, do you think it would need to go in the frig until the next day, and then brought back to room temperature before eating? Your temperatures and mine are probably similar in summer. Thanks so much for this recipe. Pauline
Pauline, you know how hot and humid it gets here so I would probably put it in the fridge if you were keeping it any longer than a day. I usually bake and then keep it a room temperature until the next day. Enjoy your next dinner party!
Thanks Marcellina. It’s generally what I do as well in the heat.