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Flourless Chocolate Almond Caprese Cake

A moist, light gluten-free chocolate almond cake recipe inspired by the Italian island of Capri. 

Chocolate Almond Caprese Cake

This dense flourless chocolate cake has a moist texture, and is rich with chocolate flavor.

The recipe was inspired by a classic Torta Caprese, a cake recipe from the Italian Amalfi Coast.

What is Caprese Cake?

Caprese cake (also known as Torta Caprese) is a traditional flourless chocolate cake from the island of Capri, in the Campania region of Italy.

Traditionally, the cake is made with ground almonds, and doesn’t include wheat flour (which happens to make it a perfect dessert for a gluten-free lifestyle).

As a result, the texture of the cake bakes into a rich, decadent treat that absolutely satisfies any chocolate craving.

Flourless Chocolate Almond Caprese Cake

The one I’m sharing here is inspired by one of  my favorite cookbooks, Wild Rosemary & Lemon Cake, a collection of recipes and gorgeous photography focused on recipes from the area along the Amalfi Coast, just south of Naples.

Looking at the pages of this book in the dead of winter is like transporting yourself to a cliffside patio in Positano, lazily sipping limoncello.

Doesn’t that sound about right?

Chocolate Almond Caprese Cake

There’s nothing like being transported to magical place, even if it’s imagined. It still has a magical effect on your well-being.

And let’s be real — so does a generous slice of flourless chocolate cake!

I actually love days when a serious snowfall or rainy weather forces us to stay home.

It looks quietly beautiful through the windows of a warm house and there’s none of the driving to and fro required on every other day.

As always, chocolate is a welcome solace and a motivation to bake something.

Flourless Chocolate Almond Caprese Cake

How to serve Flourless Chocolate Almond Caprese Cake

Caprese cake is often simply dusted with confectioner’s sugar for serving.

But I sometimes finish mine with my absolute favorite cocoa powder – Cacao Barry Extra Brute, a Dutch-process cocoa with the most intense amber color that I’ve come across.  

This cake looks beautiful, with a slightly sunken middle, with or without cocoa.

Just use whatever you have — even a sprinkle of powdered sugar or nothing at all.

This is a rich cake, so cut into slices and plan on at least eight servings.

Like many of my favorite desserts, this cake isn’t overly sweet and it keeps well for a few days on a cake plate at room temperature.

Chocolate Almond Caprese Cake

1 vote

Print

Flourless Chocolate Almond Caprese Cake

Prep 20 mins

Cook 40 mins

Total 60 mins

Author Familystyle Food

Yield 1 8-inch cake

A moist, light cake from the Italian Amalfi coast, with a seriously moist crumb and deep flavor. Gluten-free and easy to make in an 8-inch springform pan.

Ingredients

  • ¾ cup (1 ½ sticks) salted butter, cut into chunks, plus additional for preparing pan
  • 1 ½ cups whole almonds
  • 8 ounces bittersweet chocolate, chopped
  • 4 eggs, separated
  • 1 cup granulated sugar
  • Unsweetened Dutch-process cocoa powder

Instructions

  1. Place oven rack in center of oven and preheat to 350°F. Coat bottom and sides of 8-inch springform pan with butter.
  2. Spread almonds on baking sheet and toast until fragrant, 10 – 12 minutes. Cool the almonds to room temperature, then pulse to form a coarse powder in a food processor.
  3. Place the chocolate and butter in heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat until melted, stirring. Set aside to cool slightly.
  4. Beat egg yolks and sugar with heavy-duty mixer until lightened in color and fluffy. Scrape into large mixing bowl. Clean mixer bowl and add egg whites, and beat until soft peaks form.
  5. Add the melted chocolate to the egg yolk mixture and stir to combine. Stir in almonds to blend thoroughly. Add half of whipped egg whites and gently fold, then add remaining egg whites and combine.
  6. Pour into cake pan and bake until the top forms a light crust, 35 – 40 minutes —the inside will remain moist when tested with a toothpick.
  7. Cool to room temperature on a rack. Dust with cocoa powder before serving.

Courses dessert/cake

Cuisine chocolate

Karen/Familystyle Food

 

Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.

As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.

Check out the full recipe index.

Have a question or feedback? Get in touch or leave me a comment below — I love hearing from you!

http://familystylefood.com
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chocolate, italian, sweets almond, cake, chocolate cake, cocoa

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Comments

  1. Mickie says

    February 3, 2014 at 6:07 pm

    This sounds soooo good~!! I just ordered the Cocoa from Amazon~! Two-day shipping and I’ll be OD’ing on this wonderful cake~!! Yummmmmmmmmm~!!

    Reply
  2. Taina says

    February 3, 2014 at 8:26 pm

    karen, for those of us (lazy!) readers who would like to save a step, could you please tell me how much already-prepared almond meal to substitute? many thanks! btw, love the teal teapot, where is it from?

    Reply
    • Karen says

      February 4, 2014 at 11:20 am

      Hi Taina – Good question. Most prepared almond meal you buy ready-made is ground finer than that you’d grind yourself – more like the consistency of flour – so you’ll need slightly less. I suggest starting with 1 cup of the almond meal – if the batter looks really loose, than add more a tablespoon at a time. Since the almonds in the recipe are there more for texture, I think you should be fine with the conservative amount.

      The pot is lovely, isn’t it? It was a gift so I can’t be sure where it came from. Thanks!

      Reply
  3. Nicole ~ cooking for keeps says

    February 4, 2014 at 1:01 am

    Beautiful! I’m hoping we have an excuse to stay home tomorrow as well, crossing my fingers!

    Reply
    • Karen says

      February 4, 2014 at 11:22 am

      Thank you Nicole! Hope it’s not too messy where you are – we have big piles of dirty snow today. Not so pretty!

      Reply
  4. Jennifer Smaldone says

    February 4, 2014 at 9:12 am

    I’ve just ordered the cocoa powder from Amazon! This cake sounds wonderful. I’ll be making it tomorrow!

    Reply
    • Karen says

      February 4, 2014 at 11:23 am

      Great Jennifer – let me know how you like it 🙂

      Reply
  5. Laura (Tutti dolci) says

    February 4, 2014 at 11:38 pm

    Beautiful cake, I can see myself sneaking back to the kitchen repeatedly for just one more sliver!

    Reply
  6. El says

    February 9, 2014 at 9:58 am

    The cake looks divine. Perfect for a snowy day!

    Reply
  7. Adri says

    February 11, 2014 at 4:16 pm

    Oh my, how did I miss this post? I love Torta Caprese, and this one looks glorious!

    Reply
  8. Gemma says

    February 12, 2014 at 4:25 pm

    Your Caprese cake looks amazing! I made one long time ago and came out pretty good but I think I’ll give it another try with this recipe. 🙂

    Love your recipes!

    Reply
    • Karen says

      February 13, 2014 at 3:42 pm

      Gemma – yes, please do give another try! It’s a great little recipe to have up your sleeve.

      Reply
  9. Marta @ What should I eat for breakfast today says

    February 17, 2014 at 6:25 am

    Oh my, it will be so dangerous to make this cake 😉

    Reply
  10. malena says

    March 17, 2014 at 4:47 am

    Thank you for this fantastic recipe! I have made it as a birthday cake for my mum.
    I mentioned your blog in a blogpost on my blog. Unfortunately it´s in swedish.

    Reply
    • Karen says

      March 17, 2014 at 11:17 am

      Malena, I am so touched by your post! I just went to your blog; your cake turned out beautifully and it looks like you made your mom very happy. I didn’t even need to read the words to know it was full of love.

      Reply
  11. dina says

    March 26, 2014 at 5:53 pm

    this is a gorgeous cake!

    Reply
  12. Liza says

    February 26, 2018 at 5:01 pm

    How did I miss this cake?

    XO
    Liza

    Reply

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