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Torta Caprese Recipe

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4.2 from 58 reviews

Torta Caprese is a rich, flourless Italian chocolate-almond cake with a tender, fudgy center and delicate crisp edges. Made with bittersweet chocolate, almond flour, and whipped egg whites, this naturally gluten-free dessert is finished with a light dusting of powdered sugar.

Ingredients

For the Cake

  • 12 tablespoons (1½ sticks) unsalted butter, cut into pieces
  • 6 ounces bittersweet chocolate chips, preferably 60% cacao
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature, separated
  • 1 cup (200 g) granulated sugar, divided
  • 2 cups (200 g) finely ground blanched almond flour
  • 2 tablespoons Dutch-process unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • Nonstick cooking spray, for the pan

For Serving

  • 1 tablespoon powdered sugar, for dusting

Instructions

  1. Prepare the pan and oven.

    Preheat the oven to 325°F and position a rack in the center. Lightly coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Line the bottom with parchment paper and lightly spray the parchment.

  2. Melt the chocolate and butter.

    Place the butter and bittersweet chocolate chips in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring well after each interval, until melted and smooth. Stir in the vanilla extract and set aside to cool slightly.

  3. Beat the egg yolks.

    Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate, clean, dry bowl. Add ½ cup of the granulated sugar to the yolks. Beat with a stand mixer on medium-high speed for 3 to 4 minutes, until thick, pale yellow, and creamy.

  4. Make the chocolate batter.

    With the mixer on low, gradually add the slightly cooled chocolate mixture to the yolks, mixing until smooth. Add the almond flour, cocoa powder, and salt. Gently mix with a rubber spatula until evenly combined.

  5. Whip the egg whites.

    Using clean, dry beaters, beat the egg whites on medium speed until foamy. Increase the speed to medium-high and slowly add the remaining ½ cup of granulated sugar. Continue beating until the whites are thick and glossy.

  6. Fold the egg whites into the batter.

    Stir about one-third of the whipped egg whites into the chocolate batter to loosen it. Add the remaining whites in two additions, gently folding from the bottom of the bowl upward until no large white streaks remain.

  7. Fill the pan and bake.

    Transfer the batter to the prepared springform pan and smooth the top. Set the pan on a rimmed baking sheet and bake for 45 to 55 minutes, beginning to check at 45 minutes. The cake should be set around the edges and may still be slightly soft in the center.

  8. Cool the cake.

    Set the pan on a wire cooling rack and let the cake cool for 20 minutes. Carefully run a thin knife around the edge, then remove the springform ring. Leave the cake on the pan base for about 2 hours, or until completely cool, before transferring it to a serving plate.

  9. Dust and serve.

    Once completely cool, dust the top with powdered sugar. Slice and serve.

Notes

  • Use room-temperature eggs for a smoother batter and better-whipped egg whites.
  • Make sure the bowl and beaters used for the egg whites are completely clean and dry so the whites can whip properly.
  • Fold the egg whites gently to preserve their volume and help keep the cake light.
  • The cake is delicate while warm; let it cool fully before transferring or slicing.
  • For a gluten-free cake, check that the chocolate, cocoa powder, and other packaged ingredients are certified gluten-free.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring chilled slices to room temperature before serving.

Find it online: https://recipethrive.com/torta-caprese-recipe/