Torta Caprese

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Torta Caprese

Servings: 10


History: Torta Caprese is a flourless chocolate and almond cake that originated on the island of Capri. Legend has it that the cake was created by mistake when a baker forgot to add flour to the batter. Despite the mishap, the resulting cake was a delicious success.



  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.

  2. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Set aside to cool slightly.

  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

  4. Add the egg yolks one at a time, beating well after each addition.

  5. Stir in the melted chocolate, almond flour, and vanilla extract until thoroughly combined.

  6. In a separate bowl, beat the egg whites until stiff peaks form.

  7. Gently fold the beaten egg whites into the chocolate mixture until no streaks remain.

  8. Pour the batter into the prepared cake pan and smooth the top.

  9. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

  10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

  11. Once cooled, dust the Torta Caprese with powdered sugar.

  12. Serve the Torta Caprese in slices as a decadent and gluten-free dessert.

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