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Torta Caprese (Italian Flourless Chocolate Cake)
Torta Caprese is a traditional Italian flourless chocolate cake from the island of Capri, made with dark chocolate, almonds, eggs, butter, and sugar. It has a thin, slightly crisp crust and a rich, moist center with an intense chocolate and almond flavor.
Ingredients
- 125 g dark chocolate, 50% to 70% cacao - 4.4 oz, use 70% dark chocolate for a deeper, more intense chocolate flavor
- 185 g blanched almonds or almond flour - 6.5 oz, if using whole almonds, grind them finely before adding them to the batter
- 125 g unsalted butter - 4.4 oz
- 3 large eggs - at room temperature
- 125 g granulated sugar - 4.4 oz / ½ cup + 2 tablespoons
- powdered sugar - for dusting
Instructions
Prepare the Batter
- Place the butter and dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. Melt them together, stirring occasionally, until smooth. Remove from the heat and let the mixture cool slightly while you prepare the eggs.Use good-quality dark chocolate with 50% to 70% cacao. For a deeper, less sweet chocolate flavor, choose chocolate closer to 70%.
- Separate the egg yolks from the whites, placing them in two different bowls.Using an electric hand mixer or stand mixer, beat the egg whites until they form stiff peaks. Set aside.
- Add the sugar to the egg yolks and beat for about 5 minutes, until the mixture becomes pale, thick, and creamy.
- If using whole blanched almonds, grind them finely until they have a flour-like consistency.Gradually mix the ground almonds or almond flour into the egg yolk mixture.
- Then add the melted chocolate and butter and mix until smooth and evenly combined.
- Add the beaten egg whites in two or three additions. Gently fold them into the chocolate mixture with a spatula, using slow movements from the bottom of the bowl upward.Do not overmix: keeping as much air as possible in the egg whites helps give Torta Caprese its characteristic light yet moist texture.
Bake the Torta Caprese
- Preheat the oven to 350°F (180°C) in conventional mode.Grease an 8-inch (20 cm) springform pan with butter and lightly dust the sides and the bottom with almond flour, shaking out any excess.Pour the batter into the prepared pan and gently smooth the top with a spatula.
- Bake on the middle rack for about 30 to 35 minutes.The exact baking time may vary depending on your oven. Torta Caprese should develop a thin crust on top while remaining moist and soft in the center. A toothpick inserted into the center should come out with a few moist crumbs attached, but not with wet batter.Avoid overbaking, as this will make the cake dry instead of giving it the traditional moist, almost fudgy center.
Cool and Decorate
- Remove the cake from the oven and let it cool in the pan for about 30 minutes.Carefully release the sides of the springform pan, then transfer the cake to a wire rack and let it cool completely before decorating.
- Once completely cool, dust the top generously with powdered sugar. If you like, use a cake stencil to create a decorative pattern.Serve Torta Caprese at room temperature on its own, or with fresh berries, whipped cream, or a scoop of vanilla gelato.
Nutrition
Serving: 100gCalories: 423kcalCarbohydrates: 28gProtein: 8gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 95mgSodium: 29mgPotassium: 308mgFiber: 5gSugar: 20gVitamin A: 486IUCalcium: 87mgIron: 3mg
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