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    Home » Baking Recipes

    Torta Caprese (Flourless Chocolate Cake)

    By Robyn | Published: Oct 2, 2020 | Modified: Mar 5, 2022

    TO THE RECIPE
    torta caprese Italian flourless chocolate cake pin

    This torta caprese recipe is a delicious rich Italian flourless chocolate cake. Made from chocolate, almond flour, sugar, egg yolks and whisked egg whites, it is full of chocolate flavour, without being heavy.

    slice of torta caprese showing the moist texture of the chocolate cake with the rest of the cake in the background

    Packed with rich dark chocolate and almond meal (aka ground almonds), 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 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!

    Crispy on the outside, soft, fudgy and moist in the centre, it is a showstopping dessert – or special gluten free chocolate cake.

    Although it’s a rich chocolate cake, it is very light, and after eating a slice you aren’t left feeling weighed down by it. Don’t get me wrong, it is rich; you still get a super hit of chocolate, and this is definitely a cake to make for a chocolate lover!

    Since it is made with just almond meal and no other flour, this cake is gluten free. The almond meal provides moistness to the cake, and keeps the texture light rather than heavy and dry.

    I am a big fan of baking with almond flour, as you may well have seen with my recipes for chocolate chip cookies, almond meringue gateau, and banana bread.

    overhead shot of the chocolate cake with 3 slices taken out. Two slices on white plates and one next to the cake

    FAQ and Tips:

    What can I serve with this flourless Italian chocolate cake?

    It is delicious on it’s own, but you could also serve it with a scoop of ice cream, whipped cream, or some berry coulis

    How long does this flourless chocolate cake keep?

    Store the cake in an airtight container at room temperature for up to 4 days.

    Important 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 alot of eggs.

    Do not overcook the cake: it is meant to be a moist cake and you don’t want it to be 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 happened to one day when I was chasing my toddler to get off the cat, whilst testing this recipe. 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! 😉

    Dark chocolate: Try to use the best quality chocolate that you can for this recipe. I use a 70% cocoa chocolate, and a bar rather than chocolate chips.

    Almond meal: is also known as ground almonds in the UK

     

    If you love baking with almond meal as much as I do, then check out these delicious recipes from some friends of mine:

    Easy Gluten Free Blueberry Cake – from It’s Not Complicated Recipes

    Pistachio Cardamon and Lemon Loaf Cake – from Eight Forest Lane

    Gluten Free Almond and Pear Cake – from A Baking Journey

    Raspberry Almond Bars with Crumble Topping – from Marcellina in Cucina

    Gluten Free Flourless Lemon Cake – from Sugar Salt Magic

    slice of torta caprese showing the dense fudgy texture of the cake

    Torta Caprese (Flourless Chocolate Cake)

    Author: Robyn

    This torta caprese recipe is a delicious rich Italian flourless chocolate cake. Made from chocolate, almond meal, sugar, egg yolks and whisked egg whites, it is full of chocolate flavour, without being heavy.
    4.47 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Course cake, Dessert, tea time
    Cuisine Italian
    Servings 12 slices
    Calories 252 kcal

    Ingredients
      

    • 125 g unsalted butter
    • 125 g dark chocolate
    • 125 g granulated sugar
    • 125 g almond meal
    • 3 eggs seperated

    Instructions
     

    • Preheat the oven to 160˚C/320˚F
    • Line a 20cm/8 inch round tin with baking paper
    • Melt the butter with the chocolate in a ban marie/double boiler. 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 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

    Notes

    Chocolate: Use the best quality chocolate you can. I use 70% cocoa for this recipe.
    Almond Meal: known as ground almonds in the UK

    Nutrition

    Calories: 252kcalCarbohydrates: 17gProtein: 4gFat: 19gSaturated Fat: 9gCholesterol: 64mgSodium: 19mgPotassium: 90mgFiber: 2gSugar: 13gVitamin A: 320IUCalcium: 38mgIron: 2mg
    Keyword almond flour, almond meal, 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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