Flourless Chocolate Caprese Cake
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This is the chocolate cake I love most: A moist, light chocolate almond cake recipe inspired by the Italian island of Capri.
This dense flourless chocolate cake has a lovely texture, and it’s so rich with chocolate flavor. The recipe was inspired by a classic Torta Caprese.
Like many of my dessert recipes, this cake isn’t overly sweet and it keeps well for a few days on a cake plate at room temperature.
About 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. The cake batter bakes into a rich-tasting treat that I absolutely crave.
This recipe is inspired by one in the cookbook Wild Rosemary and Lemon Cake, a collection of recipes and gorgeous photography focused on recipes from the area along the Amalfi Coast.
Flourless Chocolate Caprese Cake
Ingredients
- 12 tablespoons (170 g) salted butter (1 ½ sticks) , cut into chunks, plus additional for preparing pan
- 1 ½ cups (225 g) whole almonds
- 8 ounces (225 g) bittersweet chocolate, chopped
- 4 eggs, separated
- 1 cup (240 g) granulated sugar
- Unsweetened Dutch-process cocoa powder
Instructions
- 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.
Notes
- The cake will keep 3-4 days at room temperature, wrapped.
- Serve caprese cake simply dusted with confectioner’s sugar. I 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 is a rich cake, so cut into slices and plan on at least eight servings.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey. I made this cake following the recipe and it turned out so good. I was surprised because it’s so easy to make yet so delicious, thank you for sharing xx
I was wondering, would it be ok to substitute the ground almonds for coconut flour/ dessicated coconut?
I know the flavour profile would be totally different but I think it should work just as fine as the two ingredients have similar consistency… Any thoughts? 🙂
Hi Andre – I’m happy that you enjoyed the cake! It’s one of my all-time favorites. As far as substituting coconut flour or dried coconut: I don’t recommend using coconut flour in this recipe. The fat content is lower than nut flour and would require tinkering with the volume of eggs. Instead, you can use 1 2/3 cups prepared fine blanched almond flour (instead of grinding the whole almonds) and 1/4 cup dried coconut if you enjoy the flavor and texture of coconut.
Thank you for the tip, I actually didn’t think of the fat content difference, but that makes perfect sense.
I’ll stick to almonds because this cake is such a win
XO
How did I miss this cake?
XO
Liza
this is a gorgeous cake!
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.
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.
Oh my, it will be so dangerous to make this cake 😉
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!
Gemma – yes, please do give another try! It’s a great little recipe to have up your sleeve.
Oh my, how did I miss this post? I love Torta Caprese, and this one looks glorious!
The cake looks divine. Perfect for a snowy day!
Beautiful cake, I can see myself sneaking back to the kitchen repeatedly for just one more sliver!
I’ve just ordered the cocoa powder from Amazon! This cake sounds wonderful. I’ll be making it tomorrow!
Great Jennifer – let me know how you like it 🙂
Beautiful! I’m hoping we have an excuse to stay home tomorrow as well, crossing my fingers!
Thank you Nicole! Hope it’s not too messy where you are – we have big piles of dirty snow today. Not so pretty!
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?
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!
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~!!