A moist, light gluten-free chocolate almond cake recipe inspired by the Italian island of Capri.
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.
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?
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.
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.
- 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
- Place oven rack in center of oven and preheat to 350°F. Coat bottom and sides of 8-inch springform pan with butter.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool to room temperature on a rack. Dust with cocoa powder before serving.
Cake will keep 3-4 days at room temperature, wrapped.
Amount Per Serving: Calories: 481Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 96mgSodium: 180mgCarbohydrates: 39gFiber: 8gSugar: 27gProtein: 13g