Torta Caprese: Flourless Chocolate and Almond Cake

Torta Caprese is one of those cakes that almost melts on the tongue while offering satisfying little nutty bites from the almonds. It feels like a flourless pound cake but is lightened by meringue, giving it an appealing contrast between a rich crumb and an airy lift.

This version is inspired by traditional Italian recipes and adapted for clarity and reliable results. The almond flour provides structure and texture, while the combination of unsweetened cocoa and chopped dark chocolate delivers a layered, intense chocolate character. If you prefer, substitute hazelnuts for a more pronounced nutty note, but keep the nut-to-chocolate balance in mind: Torta Caprese is, first and foremost, a chocolate cake.

The following sections summarize the essential ingredients and steps, and the full recipe is provided in the recipe card below.

Key Ingredients

Here is a quick overview of the most important ingredients and some substitution notes to help you adapt the recipe.

• Almonds (blanched, slivered, or almond meal) — Finely ground almonds or almond meal give this cake its signature texture. Roasting the almonds before grinding adds a deeper, toasted flavor. You can also use hazelnuts if you prefer a stronger nutty character.
• Unsweetened cocoa powder and dark chocolate — Using both intensifies the chocolate flavor while contributing a smooth, velvety texture from the chocolate’s cocoa butter. Aim for dark chocolate around 70–72% for balance.
• Large eggs, separated — Egg yolks enrich the batter while whipped egg whites create volume and lightness; room temperature eggs are easier to whip and incorporate.
• Unsalted butter and sugar — Butter adds richness and moisture; sugar provides sweetness and helps stabilize the meringue.
• Vanilla extract and baking powder — Vanilla brightens the chocolate; a small amount of baking powder helps with even lift.
• Powdered sugar — For a classic dusting before serving, often done over ribbon stencils for a pretty pattern.

Make It

Follow these tips for the best results. Below the tips you’ll find step-by-step photos to guide you through the process.

• Bring ingredients to room temperature: Let eggs and butter warm to room temperature before starting. This helps create a smooth emulsion and encourages consistent mixing.
• Separate eggs when cold: Cold eggs separate more cleanly. After separating, allow the yolks and whites to come to room temperature before using.
• Pan preparation: Use a 9-inch round cake pan or a springform pan. Grease the pan bottom and line it with parchment for easy removal.
• Fold gently: When combining the almond-cocoa mixture and the meringue with the chocolate-butter base, fold gently with a spatula to preserve the air in the whipped whites.
• Check doneness carefully: Baking times vary by oven. The toothpick test is reliable: the cake is ready when a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
• Cool before serving: Allow the cake to cool completely in the pan so it sets properly. Invert onto a rack or plate, dust with powdered sugar, and serve at room temperature or slightly warm.

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Rich and Tender Torta Caprese Cake (no flour)

A rich, moist chocolate almond cake lightened with meringue—flour-free and full of deep chocolate flavor.

Prep Time
20 mins

Cook Time
55 mins

Servings
12 people

Author
Dikla Levy Frances

Ingredients

• 1 1/2 Cups Roasted blanched or slivered almonds, finely ground (225g) OR 2 cups almond meal
• 3/4 Cup Dark chocolate, chopped (130g)
• 2/3 Cup Unsweetened natural cocoa powder (60g)
• 1 teaspoon Baking powder
• 1 Cup Unsalted butter, soft (225g)
• 1 Cup + 2 Tablespoons Sugar (225g)
• 5 Large eggs, separated and at room temperature
• 1 teaspoon Vanilla extract
• Powdered sugar for dusting

Instructions

• Preheat oven to 340°F (170°C). Grease the bottom of a 9-inch pan and line with parchment paper.
• Melt the chopped chocolate in a heatproof bowl in 30-second intervals in the microwave, or use a double boiler. Set aside to cool slightly.
• In a medium bowl, whisk together the ground almonds, cocoa powder, and baking powder until evenly combined.
• In a mixer fitted with the paddle or with a hand mixer, beat the butter with 1/2 cup (100g) of the sugar until light and fluffy, about 2–3 minutes.
• Add the melted chocolate to the butter, scrape the bowl, then beat in the egg yolks one at a time. Stir in the vanilla extract.
• In a separate clean bowl, whip the egg whites until foamy, then gradually add the remaining sugar and whip to stiff glossy peaks, about 2–3 minutes.
• Fold one-third of the almond mixture and one-third of the meringue into the chocolate-butter mixture to loosen it. Repeat two more times until combined, folding gently to keep as much air as possible.
• Pour the batter into the prepared pan, smooth the top, and bake for 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Remove from the oven and allow the cake to cool in the pan until set. Run a knife around the edges, invert onto a serving plate or wire rack, and remove the parchment.
• If desired, place ribbon strips across the cake in a crisscross pattern, dust with powdered sugar, then remove the ribbons to reveal a decorative design.

Notes

• Ensure all ingredients are at room temperature for best results.
• Separate eggs while they are cold to avoid breaking yolks into the whites. Any yolk in the whites will prevent the meringue from whipping properly.
• Store the cake covered at room temperature for up to 4 days, or freeze wrapped tightly for up to 4 weeks.
• For serving, try whipped cream, fresh berries, vanilla ice cream, or a drizzle of chocolate ganache.
• Oven temperatures vary—use the toothpick test as your primary doneness check.