Torta Caprese | Italian Flourless Chocolate Cake

Torta Caprese is an Italian flourless chocolate cake born in the Isle of Capri made with melted dark chocolate and almonds.

The recipe for Torta Caprese, besides being one of the treasures of Neapolitan pastry, is above all one of the first gluten-free cakes ever made!

Torta Caprese is moist and very soft in the center, covered with a thin crispy crust that melts in your mouth at the first bite.

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A terrific dessert like few, it has ancient origins. Its creation dates back to 1920 from a mistake by Capri pastry chef Carmine di Fiore. Intent on preparing his almond cake to serve to three American gangsters who had come to Capri, probably in his haste, he forgot to add flour!

To his amazement, the cake turned out to be not only delicious, but a unique delicacy. Since then it took the name Torta Caprese, becoming the undisputed pride of the island and the entire Amalfi Coast.

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Just like the classic Italian Chocolate Cake, the Caprese Cake is perfect for any occasion: from a chic dessert to a mouth-watering snack, from traditional Holidays such as Easter, Christmas or any occasion that calls for a unique and special dessert!

If you want to taste a delicious Italian chocolate and almond cake, get ready to make this authentic Torta Caprese recipe from traditional Neapolitan cuisine.

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Ingredients

  • Prep Time: 10 Min
  • Cook Time: 30 Min
  • Servings: 8

Doses for a 20 cm/8 hinc non-stick springform pan with removable bottom (8 people)

  • 125 g (4,4 oz) of dark chocolate (from 50% to 70% cocoa). The higher the percentage of cocoa, the more intense the chocolate flavor.
  • 185 g (6,5 oz) whole blanched almonds or almond flour
  • 125 g (4,4 oz or ½ cup) of unsalted butter
  • 3 medium eggs at room temperature
  • 125 g (4,4 oz or 1/2 cup) of granulated sugar
  • icing sugar for decoration

How to Make Torta Caprese: Instructions

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Step 1) – To make Torta Caprese recipe first melt the butter and chocolate in a double boiler and set aside.

Choose a top quality dark chocolate with a percentage of cocoa ranging from 50% to 70% maximum. The higher the percentage of cocoa, the more intense the flavor.

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Step 2) – Meantime, separate the yolks from the whites and let the yolks aside for the moment.

Place the whites in a bowl and beat them up with an electric mixer or with a stand mixer until stiff. Set aside: they will be added to the torta caprese mixture at the end.

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Step 3) – Beat the egg yolks with the sugar until you get a fluid and pale yellow cream. It takes about 5 minutes.

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Step 4) – Now if you are using whole blanched almonds, you must first mince them finely and reduce them to flour.

Add the almond flour little by little to the yolks and sugar cream and mix well.

Then add the melted chocolate to the mixture and stir.

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Step 5) – Add the beaten egg whites, stirring with a wooden spoon from the bottom up.

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Step 6) – Grease and flour a 20 cm/8 inch non-stick springform pan with removable bottom, then pour the torta caprese mixture.

How to Bake Torta Caprese

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Step 7) – Level well with a spoon. Then preheat the oven to 350°F (180°C). Bake in a static oven on the middle rack for about 30 minutes.

Baking times may vary from oven to oven, but be aware that torta caprese should be moist inside. So usually, for a 20 cm/8 inch baking pan, the baking time never exceeds 35 to 38 minutes.

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Step 8) – At the end, remove from the oven and let the cake cool in the pan for at least 30 to 40 minutes.

Let it cool completely on a cooling rack so that it chills quickly without moistening the bottom of the cake.

How to Decorate Torta Caprese

Decorate torta Caprese when it’s very cold. If you add the icing sugar while it’s still hot, the sugar will be sop up by the surface. Then sprinkle torta caprese with plenty of icing sugar.

If you want to decorate your cake with drawings and amaze your guests, you can use the stencils for cake decoration, very beautiful and easy to use.

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How to Serve Caprese Cake

Serve this delicious flourless Italian chocolate cake with fresh strawberries, whipped cream or vanilla gelato.

How to Store Torta Caprese

You can store Torta Caprese at room temperature covered with plastic wrap to keep it fresh for 3-4 days.

You can also use a Glass Cake Stand with Dome.

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Can I Freeze Torta Caprese?

Yes, it’s possible to freeze caprese cake. We recommend cutting it into slices and freezing them separately. Thaw at room temperature, dust with powdered sugar and serve.

A Flourless Cake

The authentic Torta Caprese Recipe is made without the addition of flour.

Although there are many recipes that call for it, this traditional cake is made exclusively with almond flour or finely ground almonds.

The addition of flour makes the inside of the cake harden, therefore losing that moisture and consisistency typical of torta caprese.

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Origins and History of Torta Caprese

Torta Caprese was born in the early twentieth century in Capri Island, south Italy.

In 1920, in a small pastry shop in the Island of Capri, a chef, whose name was Carmine di Fiore, unintentionally created this luscious Neapolitan masterpiece: Torta Caprese.

It is said that the chef was alone in his small culinary “kingdom”, surrounded by his tools and ingredients and that he was committed with extreme care in the preparation of an almond cake for three mobsters come to Capri from United States to buy a batch of Al Capone’s spats.

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Everything was going for the best but, maybe for a distraction, maybe for the rush to finish or maybe for the agitation, he made a mistake that would cost him dearly his reputation as aclaimed chef: he forgot to add the required flour dose to complete the cake mixture.

So he baked the cake without realizing it and, when cooked, with astonishment, the cake turned out a real delicacy: soft in the center and crunchy outside.

The three Americans were 100% satisfied, even to ask for the recipe. Chef Carmine di Fiore continued to prepare the torta caprese even later and it liked a lot. It was a great success!

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4 thoughts on “Torta Caprese | Italian Flourless Chocolate Cake”

  1. Thank you, Silvana, for this wonderful recipe! It was so delicious and the texture was perfect. If it helps others to know, I used chocolate with 64% cocoa, and baked it for 24 minutes (turning at half-way mark). 23 minutes might even be enough. Also, I incorporated half the sugar with the egg yolks, and half with the egg whites (as I had seen in many other recipes), but not sure that matters. Delicious!

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  2. I have tried a very similar one before with great success and will do this one for Easter Sunday for my 80th birthday. I might add a drop of rhum to the mix though 🙂

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