Classic Italian Caprese cake (torta Caprese) is a decadent flourless chocolate almond cake with a soft, fudgy center. An easy yet elegant dessert that’s naturally gluten-free.
This flourless classic Italian Caprese cake is a rich and fudgy chocolate almond cake that originated on the island of Capri and while simple has a rich texture. Made with finely ground almonds, it’s also naturally gluten-free while still being incredibly moist and full of chocolate flavor.
If you love chocolate desserts, you might also enjoy my chocolate bundt cake. For another almond-based treat, try my amaretti cookies. And if you’re curious about a citrus twist on this recipe, my lemon Caprese cake is just as decadent!
Why You’ll Love This Recipe
- Naturally grain-free without substitutions. Ground almonds give the torta Caprese structure and moisture while adding a subtle nutty flavor.
- Unique technique. Egg yolks enrich the chocolate-almond base, while whipped egg whites are folded in to create a delicate crumb. The result is a cake that’s fudgy and rich, yet surprisingly light.
Ingredients Needed
- Dark chocolate: Use good-quality bittersweet chocolate for the best flavor. The richness of the Italian Caprese cake depends on it.
- Butter: Adds moisture and creates that smooth, fudgy texture.
- Granulated sugar: Sweetens the batter and balances the intensity of the chocolate.
- Almond flour: Finely ground almonds give the cake structure while keeping it naturally gluten-free
- Eggs: Use three large eggs, separated into yolks and whites. The yolks enrich the chocolate-almond batter, while the whipped whites are folded in to lighten the crumb.
- Baking powder: Helps lift the cake slightly so it doesn’t become too dense.
- Unsweetened cocoa powder: Used to prepare the pan to prevent sticking.
- Powdered sugar: For dusting on top before serving.
How to Make a Classic Italian Caprese Cake
Start by melting the dark chocolate, butter, and sugar together in a heatproof bowl set over simmering water. Stir until everything is smooth and glossy, then take it off the heat. Dust the cake pan with cocoa powder.
Next, whisk in the almond flour and baking powder. Add the egg yolks one at a time, mixing them in well. This gives the batter richness and helps it come together.
In a separate bowl, whip the egg whites until they hold stiff peaks. Gently fold the meringue into the chocolate mixture in a few additions, this is what keeps the cake light instead of heavy.
Pour the batter into your prepared cake pan and bake until set. Let the Italian
Caprese cake cool, then dust with powdered sugar before serving.
recipe tips
- Check for doneness carefully. Insert a toothpick into the center, you want to see a few moist crumbs clinging to it. If it comes out completely clean, the cake may be overbaked.
- Dust the pan with cocoa powder. Instead of flour, use sifted cocoa to coat the pan. It keeps the cake from sticking without leaving white streaks on the edges. Alternatively, line the pan with parchment paper.
- Choose almond flour, not almond meal. Almond flour is finely ground and creates a smooth torta Caprese crumb. Almond meal is coarser and will make the cake too heavy.
- Butter choice. Both unsalted and salted butter work. If using unsalted, add a small pinch of salt to the batter to enhance the chocolate flavor.
- Pick the right chocolate. Use good-quality dark chocolate with 60–85% cacao. Around 70% is ideal for a balance of sweetness and intensity.
Variations
- Sweeter flavor. Swap part of the dark chocolate with milk chocolate for a lighter, sweeter cake (but avoid replacing it all to keep the right texture).
- Citrus twist. Add a little orange zest to the batter for a fresh, aromatic note.
- Liqueur option. Stir in a splash a favorite liqueur. Grappa, a coffee liqueur, or even something citrusy like Grand Marnier all pair beautifully with the chocolate and almonds.
- Serving ideas. Enjoy a slice with lightly sweetened whipped cream and fresh berries. It’s also delicious alongside an espresso or a small glass of dessert wine.
Rich, flourless, and full of chocolate-almond flavor, this Caprese cake is an Italian classic worth sharing — let me know if you give it a try!
- 4½ ounces dark chocolate (good quality) chopped
- ½ cup +1 tablespoon butter
- 10 tablespoons granulated sugar
- 1¾ cups almond flour
- 3 larges eggs (room temperature) separated
- 1½ teaspoons baking powder
EXTRAS
- 1-2 tablespoons unsweetened dutch processed cocoa powder (sifted)
- 3-4 tablespoons powdered/icing sugar
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Pre-heat oven to 350F/180C. Grease or spray then dust an 8 inch round cake pan with the cocoa powder.
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In a large bowl add the the chocolate, butter and sugar, place over a pot of boiling water, melt the chocolate and butter and stir to combine until smooth.
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Remove the bowl and add the flour and baking powder, combine with a whisk, spatula or wooden spoon, add the egg yolks one at a time and whisk together to combine.
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In large bowl beat the egg whites until stiff. Gently fold the whites into the batter. Transfer the batter to the prepared pan and bake for approximately 35-40 minutes or until baked through, test with a toothpick. Cool in the pan for about 20 minutes then move to a wire rack to cool completely. Dust with powdered/icing sugar before serving. Enjoy!
How to store the Italian Caprese cake?
Keep the torta Caprese covered at room temperature for up to 3 days. If your kitchen is warm, store it in the refrigerator and bring it to room temperature before serving.
To freeze it, wrap the cooled cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Calories: 408kcal | Carbohydrates: 31g | Protein: 7g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 96mg | Potassium: 204mg | Fiber: 5g | Sugar: 23g | Vitamin A: 363IU | Calcium: 100mg | Iron: 3mg | Phosphorus: 109mg
recipe FAQs
An 8-inch round cake pan is standard for this recipe and is what I used. A springform pan also works and makes the cake easier to remove.
Whipping the egg whites adds air to the batter and gives the cake its signature texture. Without this step, it would be dense instead of light and tender.
Keep the torta Caprese covered at room temperature for up to 3 days. If your kitchen is warm, store it in the refrigerator and bring it to room temperature before serving.
Yes. Wrap the cooled cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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