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–+ servings

Torta Caprese (Italian Flourless Chocolate Almond Cake)

Abigail
Rich, flourless, and irresistibly chocolatey, this classic Italian Torta Caprese combines almond flour, cocoa, and a touch of rum for an elegant dessert. Completely gluten-free, this fudgy and moist cake is absolutely delicious!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Italian
Servings 12
Calories 366 kcal

Ingredients
 

  • 2 1/3 cups almond flour
  • 6 large eggs, room temperature
  • 1 pinch of salt
  • 1 cup white sugar
  • 2/3 cup + 1 tablespoon cocoa powder
  • 1 cup + 1 tablespoon melted butter
  • 2 tablespoons rum, Marsala, or bourbon

Instructions
 

Prep the Pan

  • Preheat your oven to 350°F (180°C). Butter and line a 9-inch springform pan with parchment paper. This ensures a smooth release and crisp edges.

Whip the Egg Whites

  • Separate the egg whites and yolks into separate bowls. Add a pinch of salt to the whites, then whisk with an electric mixer until stiff peaks form. This step adds the lightness that balances the dense almond-flour base.

Whisk the Yolks and Sugar

  • In another bowl, beat the egg yolks and sugar together until the mixture becomes pale, thick, and creamy. This stage adds air and sweetness, laying the foundation for the cake’s signature texture.

Incorporate the Chocolate Elements

  • Gradually whisk in the cocoa powder, then melted butter and your chosen spirit—rum, Marsala, or bourbon. Each option gives a slightly different nuance: rum for warmth, Marsala for Italian authenticity, bourbon for depth.

Add the Almond Flour

  • Fold in the almond flour using a spatula or wooden spoon until fully combined. The batter will be dense and aromatic.

Fold in the Egg Whites

  • Add the whipped egg whites in three batches, gently folding after each addition. Avoid overmixing—this keeps your cake light and airy while preserving its rich structure.

Bake and Cool

  • Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan before transferring it to a rack.

Finishing Touch

  • Once cooled, dust generously with powdered sugar or decorate with fresh raspberries and chocolate curls for a hint of elegance.

Notes

Tips and Tricks:

Storage Tips

This cake tastes even better the next day as the chocolate and almond flavors meld.
  • Room temperature: Store tightly covered for up to 3 days.
  • Refrigerator: Lasts up to 1 week. Bring to room temperature before serving.
  • Freezer: Wrap individual slices and freeze for up to 2 months. Defrost at room temperature before serving.

Nutrition

Calories: 366kcalCarbohydrates: 23gProtein: 7gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 138mgSodium: 891mgPotassium: 87mgFiber: 4gSugar: 1gVitamin A: 603IUCalcium: 68mgIron: 2mg
Keyword gluten-free chocolate cake
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