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Dessert · Campania

Torta Caprese – Authentic Flourless Chocolate Almond Cake

Born on the island of Capri in the early 20th century — legend says by a baker's happy mistake — Torta Caprese is one of Italy's most beloved desserts. Dense, intensely chocolatey, and naturally gluten-free, it has a signature crackly crust that gives way to a fudgy, moist crumb. No flour, no fuss: just five honest ingredients that deliver pure elegance.

20Prep (min)
35Cook (min)
55Total (min)
8Serves
EasyDifficulty
Torta Caprese – Authentic Flourless Chocolate Almond Cake

Ingredients

  • 200 g high-quality dark chocolate (70% cocoa), roughly chopped
  • 200 g unsalted butter, cubed, plus extra for greasing
  • 200 g blanched almonds
  • 180 g caster sugar, divided
  • 4 large eggs, separated
  • 1 tsp pure vanilla extract
  • 1 pinch of fine sea salt
  • Icing sugar, to dust

Method

  1. Preheat your oven to 170 °C (150 °C fan). Butter a 24 cm round springform tin and line the base with baking paper.
  2. Blitz the blanched almonds with 2 tablespoons of the caster sugar in a food processor until you obtain a fine, dry meal — stop before it turns to paste.
  3. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Remove from heat, stir in the vanilla extract, and let cool for 10 minutes.
  4. Whisk the egg yolks with half the remaining sugar in a large bowl until pale and slightly thickened, about 2 minutes. Stir in the cooled chocolate mixture until fully combined, then fold in the almond meal.
  5. In a spotlessly clean bowl, whisk the egg whites with the salt until soft peaks form. Gradually add the remaining sugar and whisk until stiff, glossy peaks form.
  6. Fold the egg whites into the chocolate-almond batter in three additions, using a large spatula and a gentle folding motion to keep as much air as possible.
  7. Pour the batter into the prepared tin and smooth the top. Bake for 30–35 minutes until the top forms a firm, crackled crust but the centre still has a very slight wobble.
  8. Allow the cake to cool completely in the tin on a wire rack — it will settle and firm up as it cools. Unmould, dust generously with icing sugar, and serve at room temperature.

Tips from the kitchen

💡 Use the best dark chocolate you can find — at least 70% cocoa solids. The chocolate is the soul of this cake, so quality matters enormously.
💡 Do not overbake: the correct Torta Caprese should remain moist and slightly fudgy in the centre. A skewer inserted in the middle should come out with a few moist crumbs, not clean.
💡 The cake keeps beautifully for up to 3 days at room temperature, covered. It actually tastes even better the next day once the flavours have deepened.

Frequently asked questions

Can I use ground almonds from a packet instead of blitzing whole almonds?

Yes, you can use ready-ground almonds (almond flour). Use 180 g and make sure they are finely ground and dry. Avoid almond flour that contains skins, as this changes both the texture and the colour of the finished cake.

Is Torta Caprese really gluten-free?

Yes — the authentic recipe contains no flour of any kind, making it naturally gluten-free. If you are baking for someone with coeliac disease, ensure your chocolate and any other packaged ingredients are certified gluten-free and produced in a gluten-free facility.

Can I add liqueur, as some Capri recipes suggest?

Absolutely. A traditional variation includes 2–3 tablespoons of limoncello or a coffee liqueur such as Strega, stirred into the chocolate mixture. Limoncello in particular adds a subtle brightness that cuts the richness beautifully and nods to the lemon groves of Capri.