5 from 7 votes
chocolate almond cake with a slice cut
Chocolate Almond Cake
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 

This flourless Chocolate Almond cake is known as Torta Caprese in Italy. As the name suggests it takes it's name from the island of Capri. It is gluten free by nature and is a delicious dessert that everyone can enjoy.

Course: Cake
Cuisine: Italian
Keyword: chocolate almond cake, flourless chocolate cake, torta caprese
Servings: 12 servings
Calories: 464 kcal
Author: adapted from Southern Italian Dessert by Rosetta Costantino
Ingredients
  • 225 g dark chocolate (see notes)
  • 250 g almonds (unblanched)
  • 225 g unsalted butter ( softened)
  • 1 cup granulated sugar
  • 5 eggs separated
  • 2 tablespoon Strega Liqueur optional see notes
  • pinch salt
  • cocoa for dusting
Instructions
  1. Preheat oven to 160C/325F. Butter a 22cm/9 inch springfrom pan and line the base with non stick paper.
  2. Melt the chocolate in a bowl over simmering water. Set aside to cool.
  3. 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.
  4. Using a stand mixer, beat the butter with half the sugar until smooth and well mixed.
  5. Add yolks one at a time while the mixer is on low speed. Use a spatula to scrape down the sides.
  6. Mix in the 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.
  7. 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.
  8. Beat the egg whites with a whisk attachment until soft peaks form.
  9. Sprinkle in the remaining sugar and whisk until firm peaks form but the mixture is not dry.
  10. 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.
  11. 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.
  12. Cool cake in the pan. When cool, run a knife around the edge and remove the ring.
  13. Place the cake onto a serving plate and dust generously with cocoa.
Recipe Notes
Nutrition Facts
Chocolate Almond Cake
Amount Per Serving
Calories 464 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g94%
Cholesterol 109mg36%
Sodium 32mg1%
Potassium 310mg9%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 22g24%
Protein 8g16%
Vitamin A 575IU12%
Calcium 83mg8%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.