Torta Caprese (Flourless Chocolate‑Almond Cake)
A dense, fudgy chocolate and almond cake from the island of Capri. Made without flour, it’s naturally gluten‑free and boasts a moist, melt‑in‑your‑mouth texture that’s perfect for any celebration.
Recipe by Food52· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr 15 min estimated total time for 8 servings.
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Ingredients
- 7 1/10 oz dark chocolate (70% cocoa)
- 5 3/10 oz unsalted butter
- 5 3/10 oz granulated sugar
- 5 3/10 oz almond flour
- 4 whole eggs
- 4 egg yolks
- 4 egg whites
- 1 1/10 oz powdered sugar
- 1 tsp optional: orange zest
- 2 tbsp optional: dark rum or strong coffee
Instructions
- 1Preheat the oven to 338°F (340°F) and line a 22‑cm (9‑inch) springform pan with parchment paper; lightly butter the sides.
- 2Place the chopped dark chocolate and butter in a heat‑proof bowl and melt together over a simmering pot of water (bain‑marie), stirring until smooth; remove from heat and let cool slightly.
- 3In a large mixing bowl, whisk together the granulated sugar and almond flour until evenly combined.
- 4Add the egg yolks to the chocolate‑butter mixture, whisking quickly to incorporate, then stir in any optional flavorings such as orange zest, rum, or coffee.
- 5Fold the chocolate‑egg yolk mixture into the almond‑sugar mixture until a uniform batter forms.
- 6In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they become frothy; increase to high speed and continue beating until stiff peaks form.
- 7Gently fold one‑third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining whites in two additions, preserving as much air as possible.
- 8Pour the final batter into the prepared springform pan, smoothing the top with a spatula.
- 9Bake in the preheated oven for 35‑40 minutes, or until the top is set and a thin crust forms; a skewer inserted into the center should come out with a few moist crumbs but no wet batter.
- 10Remove the cake from the oven and let it cool in the pan for 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely.
- 11Once cooled, dust the top generously with sifted powdered sugar before serving.
- 12Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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Frequently asked questions
- How long does it take to make Torta Caprese (Flourless Chocolate‑Almond Cake)?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Torta Caprese (Flourless Chocolate‑Almond Cake) recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Torta Caprese (Flourless Chocolate‑Almond Cake) recipe come from?
- It was shared by Food52 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.