Description

This Caprese Cake, or Torta Caprese, is a rich and indulgent flourless chocolate cake from the Isle of Capri. Made with dark chocolate and almonds, this naturally gluten-free dessert is moist, soft in the center, and has a slightly crispy crust. Simple yet luxurious, it’s perfect for any occasion!

Ingredients

For the Cake:

125g (4.4 oz) dark chocolate (50-70% cocoa)
185g (6.5 oz) whole blanched almonds (or almond flour)
125g (~1 stick) unsalted butter
3 medium eggs (room temperature)
125g (7 tbsp) granulated sugar
Powdered sugar for decoration

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Instructions

1. Melt the Chocolate

In a double boiler, melt butter and dark chocolate together. Set aside to cool slightly.

2. Prepare the Eggs

Separate the yolks and whites.
Beat the egg whites until stiff peaks form. Set aside.

3. Mix the Yolks and Sugar

Beat the egg yolks with granulated sugar until pale and creamy.

4. Add Almonds and Chocolate

Gradually incorporate almond flour into the yolk mixture.
Stir in the melted chocolate mixture and blend well.

5. Fold in the Egg Whites

Gently fold the beaten egg whites into the mixture using a wooden spoon, taking care not to deflate the mixture.

6. Bake the Cake

Grease and flour a 20 cm (8-inch) springform pan.
Pour the batter into the pan, smoothing the top.
Bake at 350°F (180°C) for 30-35 minutes, until the center is moist and slightly soft.

7. Cool the Cake

Let the cake cool in the pan for 30-40 minutes, then transfer to a cooling rack to cool completely.

8. Decorate and Serve

Once cooled, dust the cake with powdered sugar before serving.

Notes

Nut-Free Version: Replace almond flour with rice flour for a nut-free option.
Flavor Twist: Add vanilla extract to the batter to enhance flavor.
Storage: Store the cake at room temperature, covered with plastic wrap, for 3-4 days.
Freezing: Slice and freeze individual pieces. Thaw at room temperature and dust with powdered sugar before serving.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: Italian