Torta Caprese (Flourless Chocolate and Almond Cake)
Why this recipe works
- Fudgy centre, delicate crust: Baking the cake until just set gives it a lightly cracked exterior while keeping the middle dense and soft.
- Flourless structure: Ground almonds replace flour, giving the cake its characteristic nutty flavour and moist, slightly granular crumb.
- Rich but balanced: Dark chocolate, cocoa and a little salt keep the sweetness in check and make the chocolate flavour more pronounced.
Get the most out of this recipe
Timing notes
- Cool fully before slicing: The cake firms as it cools, so slicing too early can make the centre collapse or smear.
- Serve at room temperature: Chilling makes the centre firmer; let the cake stand before serving for the best fudgy texture.
Texture tips
- Keep the centre slightly wobbly: Remove the cake when the edges are set but the middle still trembles a little; residual heat will finish setting it.
- Fold gently: Whipped egg whites give lift to the flourless batter, so fold them in just until the mixture is evenly streak-free.
Ingredient notes
- Use good dark chocolate: The chocolate is the main flavour, so a dark baking chocolate with a clean, rounded taste gives the best result.
- Room-temperature eggs help: Egg whites whip more easily and fold into the batter more smoothly when they are not fridge-cold.
Make-ahead tips
- Bake in advance: Torta Caprese keeps well in an airtight container and can be made ahead, making it useful for entertaining.
- Freeze in slices: Wrap slices well, freeze, then thaw in the fridge overnight and bring to room temperature before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a 23 cm cake tin and dust it lightly with a little of the cocoa powder, tapping out any excess.
- Melt the unsalted butter and dark chocolate together in a saucepan over a low heat, stirring until smooth. Take off the heat and leave to cool until just warm to the touch.
- Separate the eggs, putting the yolks in a large mixing bowl and the whites in another bowl. Add the caster sugar, vanilla extract and fine sea salt to the yolks and whisk until paler and slightly thickened.
- Whisk the egg whites to soft peaks. They should hold their shape but still look glossy.
- Whisk the melted chocolate mixture into the yolk mixture until fully combined. Fold in the ground almonds and remaining cocoa powder until no dry pockets remain.
- Fold in one third of the egg whites to loosen the batter, then gently fold in the rest in two additions. Stop as soon as the batter looks evenly aerated and streak-free.
- Scrape the batter into the prepared tin and level the top. Bake for 30 to 35 minutes, until the cake is just set at the edges and the centre still has a slight wobble.
- Cool in the tin for 15 minutes, then turn out and cool completely on a rack. Dust with icing sugar just before slicing.
Recipe notes
Tips
- For the fudgiest centre, pull the cake from the oven when the edges are set but the middle still trembles slightly; it will firm up as it cools.
- Use room-temperature eggs so the whites whip to better volume and fold in more easily.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are pasteurised where available.
Substitutions
- Replace Vanilla extract with the same amount of Vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with Granulated sugar, but whisk the yolks for an extra minute or two so it dissolves well.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. For the best texture, bring to room temperature before serving; if chilled, the centre will be firmer. Freeze slices well wrapped, then thaw overnight in the fridge and let stand 30 minutes at room temperature.
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Recipe overview
- Servings: 8 servings
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Almonds Eggs Milk Tree nuts
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