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    Home » Recipes » Baking Recipes

    Torta Caprese (Italian Flourless Chocolate Cake)

    By Robyn | Published: Sep 14, 2023 | Modified: Oct 16, 2023

    TO THE RECIPE Show me the Video

    Torta caprese is a delicious light Italian flourless chocolate cake. Made from just 5 ingredients, this gluten free chocolate cake is delicious enjoyed with coffee or for afternoon tea, or served for dessert.

    sliced torta caprese with a portion on its side to show the texture.
    Jump to:
    • What is Torta Caprese
    • Why we love this recipe
    • Ingredients notes and substitutions
    • How to make this Italian chocolate torta
    • FAQ
    • My recipe tips
    • Storage
    • More almond meal / almond flour recipes
    • Torta Caprese (Italian Flourless Chocolate Cake)

    What is Torta Caprese

    Packed with rich dark chocolate and almond meal (aka ground almonds and almond flour), this chocolate cake is a famous dessert from the Island of Capri. The history of ‘Torta Caprese’ remains unknown, but most agree that is was due to a mistake when the flour was accidentally left out of a chocolate cake. If that is indeed true, then this cake is one of the most delicious baking mistakes I have ever eaten!

    Related recipes: ricciarelli, amaretti biscuits, and lemon almond biscuits. As you see I have a particular fondness for Italian recipes using ground almonds / almond meal!

    Why we love this recipe

    • Crispy on the outside, soft, fudgy and moist in the centre, this flourless chocolate torte is a show stopping dessert or special gluten-free chocolate cake.
    • Although this chocolate almond cake is a rich chocolate cake, it has a very light texture, and after eating a slice you aren’t left feeling weighed down. You still get a hit of deep and rich chocolate flavour though – this is definitely a cake to make for any chocolate fan!
    • The almond meal / ground almonds give the cake a moist and light texture.

    Ingredients notes and substitutions

    Please scroll down to the recipe card at the end of the post for ingredient quantities.

    • Almond meal – also known as ground almonds un the UK, or almond flour in the US.
    • Chocolate – use a good quality dark chocolate with at least 70% cocoa content.
    • Granulated sugar – white sugar.
    • Eggs – size large eggs. Use room temperature eggs for the best results.
    • Butter – I recommend using unsalted butter to make this cake recipe.
    the 5 ingredients needed to make the cake recipe.

    How to make this Italian chocolate torta

    Please scroll down to the recipe card at the end of the post for the full recipe.

    1. Melt the butter with the chocolate in a ban marie/double boiler. Take the bowl off the heat and leave to cool slightly.
    2. In a roomy mixing bowl whisk the egg whites with 1 tablespoon of the sugar until stiff using a hand mixer. If you prefer, you can use a stand mixer with the whisk attachment.
    The melted chocolate in a heatproof bowl.
    The egg whites whisked to soft peaks.
    1. In another bowl, with the same whisk (no need to wash it after whisking the egg whites), whisk the egg yolks with the sugar until pale and fluffy (see the image below).
    2. Carefully stir the almond flour  / almond meal and cooled melted chocolate mixture into the egg yolks using a large spoon or spatula, then fold in the egg whites.
    The whisked egg yolks and sugar in a mixing bowl.
    The torta caprese batter once the whisked egg yolks and whites and melted chocolate have been combined.
    1. Spoon the batter into the prepared tin
    2. Bake in the preheated oven until a skewer or toothpick inserted in the centre comes out with only a few crumbs attached. (See the image below for how the skewer looks when the cake is cooked.)
    The chocolate almond cake batter in a lined round tin.
    A skewer that has been inserted into the cake - there are no crumbs, so the cake is ready.
    1. Cool completely in the tin. Turn out then dust with icing sugar / confectioner’s sugar to serve. You can sprinkle with cocoa powder if you prefer.
    baked flourless Italian chocolate cake on a plate dusted with icing sugar.

    FAQ

    What can I serve with this flourless Italian chocolate cake?

    This almond flour chocolate cake is delicious on it’s own, but you could also serve it with a scoop of ice cream, whipped cream, or a spoonful of strawberry coulis or berry coulis.

    How do I know this flourless chocolate cake is cooked?

    Instert a skewer or toothpick into the centre of the cake. If it comes out covered with raw cake batter the cake needs to be cooked longer. If the skewer comes out with a couple of moist crumbs stuck to it – or is clean – then the cake is cooked.

    What cake tin do I cook this cake in?

    I recommend using a round cake springform pan with a removable base. This will make the cake easier to turn out, as it can be a little fragile especially when warm.

    My recipe tips

    • Separating the eggs: don’t get any egg yolk in with the whites, as this will stop them from whisking to stiff peaks.
      • I use 3 bowls when separating eggs: I break the egg and seperate it over one bowl to capture the egg white, then put the yolk into another bowl. I then tip the clean egg white into the whisking bowl and repeat. This way, if I get egg yolk into a white, then I don’t have to start over again and waste a lot of eggs.
    • Do not overcook the cake: it will make the cake dry.
    • Leave the cake to cool in the tin: if you try to turn it out when hot then you risk it breaking, as it is very fragile when warm.
    • Missing an Egg white: I don’t expect you to miss an egg white out of the recipe, but I did on one occasion when I was testing the cake and I was chasing my toddler to get off the cat. I put the cake in the oven and was cleaning up, when I discovered one egg white left in a bowl. The cake rose, and still tasted delicious and fudgy; however it didn’t cut as neatly and was slightly more crumbly. But, I wanted to mention this as if you happen to do the same thing – it is not a complete disaster! 😉
    side view of a slice of the flourless chocolate cake on a plate.

    Storage

    • This flourless chocolate cake keeps for 4 days in an airtight container in the fridge or at room temperature. I prefer to store it in the fridge as the texture stays slightly fudgy.
    • Freeze: Cool the torta caprese completely then wrap well, first in a piece of parchment paper then in plastic wrap, and freeze for up to two months. Defrost at room temperature.

    More almond meal / almond flour recipes

    If you love baking with almond meal as much as I do, have a look at these other ground almond recipes:

    • Almond Apple Traybake
    • side view of three cut bars stacked on top of each other
      Almond Slice
    • a slice of cherry bakewell cake on a white plate, with the rest of the loaf cake in the background
      Cherry and Almond Cake
    • Almond Flour Chocolate Chip Cookies
    A slice of torta caprese served on a plate.

    Torta Caprese (Italian Flourless Chocolate Cake)

    Author: Robyn

    Torta caprese is a delicious light Italian flourless chocolate cake. Made from just 5 ingredients, this gluten free chocolate cake is delicious enjoyed with coffee or for afternoon tea, or served for dessert.
    4.48 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course cake, Dessert, tea time
    Cuisine Italian
    Servings 12 slices
    Calories 252 kcal

    Equipment

    • 20 cm (8 inch) round springform tin (with a removable base)

    Ingredients
      

    • 125g (½ c) unsalted butter
    • 125g (4.4 oz) dark chocolate
    • 125g (½ c plus a tablespoon) granulated sugar
    • 125g (1 ¼ c) almond meal / ground almonds / almond flour
    • 3 eggs seperated

    Instructions
     

    • Preheat the oven to 160˚C fan / 180℃ / 320˚F convection / 356 ℉.
    • Line a 20cm/8 inch round tin with baking paper
    • Melt the butter with the chocolate in a ban marie/double boiler (a bowl set over a pan of barely simmering water, the bowl shouldn't touch the water). Take the bowl off the heat and leave to cool slightly.
    • In a roomy mixing bowl whisk the egg whites with 1 tablespoon of the sugar until stiff.
    • In another bowl, with the same whisk (no need to wash it after whisking the egg whites), whisk the egg yolks with the sugar until pale and fluffy.
    • Carefully mix the almond flour and cooled melted chocolate mixture into the egg yolks, then fold in the egg whites.
    • Spoon into the prepared tin and bake in the oven for 35-40 minutes, until a skewer inserted in the centre comes out only with a few crumbs attached.
    • Cool completely in the tin.
    • Turn out then dust with icing sugar to serve

    Video

    Notes

    For the best results, I recommend you use kitchen scales and weigh the ingredients, rather than use cups for this recipe.
    Almond meal – also known as ground almonds un the UK, or almond flour in the US.
    Chocolate – use a good quality dark chocolate with at least 70% cocoa content.
    Granulated sugar – white sugar.
    Eggs – size large eggs. Use room temperature eggs for the best results.
    Butter – I recommend using unsalted butter to make this cake recipe.
    Separating the eggs: don’t get any egg yolk in with the whites, as this will stop them from whisking to stiff peaks. I use 3 bowls when separating eggs: I break the egg and seperate it over one bowl to capture the egg white, then put the yolk into another bowl. I then tip the clean egg white into the whisking bowl and repeat. This way, if I get egg yolk into a white, then I don’t have to start over again and waste alot of eggs.
    Do not overcook the cake: it will make the cake dry.
    Leave the cake to cool in the tin: if you try to turn it out when hot then you risk it breaking, as it is very fragile when warm.
    Missing an Egg white: I don’t expect you to miss an egg white out of the recipe, but I did on one occasion when I was testing the cake and I was chasing my toddler to get off the cat. I put the cake in the oven and was cleaning up, when I discovered one egg white left in a bowl. The cake rose, and still tasted delicious and fudgy; however it didn’t cut as neatly and was slightly more crumbly. But, I wanted to mention this as if you happen to do the same thing – it is not a complete disaster! 😉

    Nutrition

    Calories: 252kcalCarbohydrates: 17gProtein: 4gFat: 19gSaturated Fat: 9gCholesterol: 64mgSodium: 19mgPotassium: 90mgFiber: 2gSugar: 13gVitamin A: 320IUCalcium: 38mgIron: 2mg
    Keyword chocolate almond cake, flourless chocolate cake, gluten free chocolate cake, Italian chocolate cake

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Alex says

      October 02, 2020 at 2:20 pm

      5 stars
      Absolutely delicious – it has been a year since I travelled around Italy and I has missed this wonderful cake!

      Reply
      • Robyn says

        October 02, 2020 at 6:25 pm

        Thankyou – Hope you are able to get back to Italy soon Alex! x

        Reply
    2. Sylvie says

      October 02, 2020 at 10:41 am

      5 stars
      Flourless Chocolate Cakes are one of my ultimate favourite cakes ever – always so delicious! Love how quick and easy this recipe is and cannot wait to try it!

      Reply
      • Robyn says

        October 02, 2020 at 10:44 am

        Mine too Sylvie! Thanks!

        Reply
    3. Marie Roffey says

      October 02, 2020 at 10:39 am

      5 stars
      Oh wow, this looks amazing. Looking forward to trying it. Thanks for sharing my lemon cake too 🙂

      Reply
      • Robyn says

        October 02, 2020 at 10:43 am

        Thanks Marie! Am looking forward to trying your lemon cake 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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