Torta Caprese is a classic flourless chocolate cake from the Island of Capri. Made with ground almonds, it’s intensely chocolatey with a dense, tender crumb. Serve it simply dusted with powdered sugar or alongside a scoop of vanilla ice cream for contrast.
The Island of Capri is famous for its food. It’s where I enjoyed the best Caprese salad of my life and first tasted an authentic Torta Caprese. Unlike conventional cakes, this one uses ground almonds instead of flour, giving it a naturally gluten-free, rich texture that’s both moist and slightly fudgy.
This recipe was tested to recreate the version we loved in Capri, and it delivers a deeply chocolatey, authentic result.
Below you’ll find the recipe with ingredient notes, step-by-step photos and useful tips. For a printable version, scroll to the recipe card at the bottom.
Ingredients – what you need
Photo below shows the ingredients and highlights a few tips.
- Ground almonds – also called almond flour in the US (use blanched ground almonds without skin; almond meal with skin will also work). If you grind your own, weigh the almonds rather than measuring by volume.
- Dark chocolate – use good quality bittersweet chocolate for depth of flavour.
- Sugar – caster (superfine) sugar gives the best texture; white or light brown both work.
- Butter – unsalted and at room temperature so it creams smoothly.
- Eggs, separated – yolks enrich the batter while whipped whites lighten the cake; beat whites to stiff peaks and fold in gently.
- Lemon juice – a teaspoon added to the whites helps stabilize them.
- Pinch of salt – to balance the sweetness and accentuate chocolate.
Step by step photos and recipe instructions
Preparation Tips!
- Prepare your tin – grease an 8.5 inch springform tin and line the bottom with parchment for easy removal.
- Separate the eggs carefully – use separate bowls for whites and yolks and ensure no yolk gets into the whites.
- Preheat the oven – heat to 350°F (180°C) while you make the batter so it’s ready to bake immediately.
Step 1 – Melt the chocolate in a heatproof bowl over gently simmering water (bain-marie). Add a pinch of salt and set aside.
Step 2 – In another bowl, cream the room-temperature butter with 1/2 cup (90g) of the sugar using an electric whisk until pale and fluffy.
Step 3 – Add the egg yolks to the creamed butter and mix until combined. Fold in the ground almonds with a spatula.
Step 4 – Stir the melted chocolate into the almond mixture until evenly combined.
Step 5 – Whisk the egg whites with 1 teaspoon lemon juice to soft peaks. Gradually add the remaining 1/4 cup (50g) sugar and continue whisking to stiff, glossy peaks.
Step 6 – Fold one third of the whipped whites into the chocolate mixture to loosen it, then gently fold in the remaining whites until no white streaks remain. Fold carefully to preserve as much air as possible.
Step 7 – Turn the batter into the prepared tin and bake for about 30 minutes. The cake should be set on the edges with a slight wobble in the center. Cool in the tin, then release and transfer to a rack.
Finish with a dusting of powdered sugar before serving.
Recipe Tips and FAQs
- Room temperature butter – essential for a smooth, lump-free batter.
- Line and grease the tin – ensures the cake releases cleanly.
- Split the sugar – some sugar is creamed with the butter and the rest is folded into the whipped whites for structure and shine.
Use blanched ground almonds (almond flour). Almond meal with skin can be used, but texture and colour will differ slightly.
Store covered at room temperature for up to 4–5 days.
Yes. Wrap tightly in plastic and foil, freeze in portions, and defrost as needed.
More Italian desserts to try
- Zuppa Inglese (Italian trifle)
- Torta Barozzi (rich flourless chocolate cake)
- Cenci di Carnevale (Italian fried pastries)
- Chocolate hazelnut torrone
- Rich chocolate tart with hazelnuts
- Tiramisu – authentic recipe
- Zuccotto (sponge cake with ricotta filling)
If you try this Torta Caprese, please rate the recipe and leave a comment—feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include photos and tips to help you succeed first time.
Torta Caprese (Italian Flourless Chocolate Cake)
By Emily
Equipment
- 8.5 inch springform cake tin
- Baking parchment
Ingredients
- 2 and 1/4 cups (200g) ground almonds (almond flour)
- 3/4 cup (140g) caster (superfine) sugar, divided
- 5 oz (140g) dark chocolate
- 4 large eggs, separated
- 10 tbsp (140g) unsalted butter, at room temperature, plus extra for greasing
- 1 tsp lemon juice
- 1 pinch fine salt
- Powdered (icing) sugar for dusting
Instructions
Preparation steps
- Line an 8.5 inch springform tin with parchment and lightly grease the sides.
- Separate the eggs into whites and yolks. Split the sugar into 1/2 cup (90g) and 1/4 cup (50g). Preheat the oven to 350°F (180°C).
To make Torta Caprese
- Melt the chocolate over simmering water, add a pinch of salt and set aside.
- Cream the butter with 1/2 cup (90g) sugar until light and fluffy.
- Add the egg yolks, then fold in the ground almonds with a spatula.
- Stir the melted chocolate into the almond mixture until smooth.
- Whisk the egg whites with 1 tsp lemon juice to soft peaks. Gradually add 1/4 cup (50g) sugar while whisking to stiff, glossy peaks.
- Fold one third of the whites into the chocolate to loosen the batter, then gently fold in the remainder until no white streaks remain.
- Transfer to the prepared tin and bake for about 30 minutes. Cool before removing from the tin.
- Dust with powdered sugar to serve.
Notes
- Almonds: Ground blanched almonds (almond flour) are preferred; almond meal can be used but affects texture and colour.
- Butter: Room temperature is important to avoid lumps.
- Grease and line: Prepare the tin well for easy removal.
- Sugar split: Some sugar is creamed with the butter, the rest sweetens and stabilizes the whipped whites.
- Storage: Keeps covered for 4–5 days at room temperature.
- Freezing: Wrap tightly in plastic and foil; freeze in portions and defrost as needed.
Helpful Info for All Recipes
- I generally use extra virgin olive oil unless stated otherwise.
- All recipes are developed and tested using a fan (convection) oven.
- Nutrition information is an approximation and should be used as a guide.
Nutrition
Carbohydrates: 16 g |
Protein: 5 g |
Fat: 18 g
Nutrition information is automatically calculated and is approximate.