Torta Caprese - THE Best Chocolate Almond Cake Ever

I have a confession to make.

I’m not a big fan of chocolate cakes, or any chocolate desserts for that matter.

Now, don’t get me wrong, I still enjoy making them and my friends and cousins of course don’t mind.

And so with this traditional Neapolitan Chocolate Almond Cake I was not expecting anything above any other seriously good chocolate cake. And as you probably know, in Italy we make A LOT of them.

Before I get into details let me tell you a bit of a story behind this GORGEOUS cake.

One of the legend says that Torta Caprese was born as a mistake in 1920. A pastry chef from island of Capri mistakenly had forgotten to add flour to the cake he was making for his guests. The result however exceeded all expectations. The cake turned out to be moist and soft in the middle with a thin crispy crust on the outside. It was so heavenly delicious that the guests were begging Carmine di Fiore  - the pastry chef to share the recipe.

Since that time, inheriting the name of the island where it was first made this Chocolate and Almond Flour Cake is called Torta Caprese.

*Torta  in Italian means Cake

Being very thorough (if not obsessed!) when choosing what piece of Italian cuisine to introduce to you next, I’ve seen quite a few variations of this cake. But the best one, without a doubt, comes from the original Tavolartegusto.

And if there was a nomination for:

• The Best Chocolate Cake
• The Best Chocolate Cake for Chocolate Non-Frenzies
• The Best Gluten Free (Flourless) Cake
• The Best Christmas Cake
• The Best Mothers Day Cake
• The Best Holiday Cake

Torta Caprese would win them all.

And even if you are like me, not a chocoholic, and don’t have a sweet tooth either - this cake will become one of your favorite from the first bite.

There are few important notes about almonds and almond flour in the notes, so pay attention.

Ingredients:

6.5 oz (1 ½  cup) almond flour

4.5 oz high quality dark chocolate, melted

4.5 oz (1 cup) powdered sugar

4.5 oz unsalted butter, softened

3 eggs (eggs yolks separated from the egg whites)

1 orange zest

2 tablespoon quality dark liquor - Grand Marnier, Rum or Whiskey

1 tablespoon of dark cocoa powder (optional)

Cocoa Powder or Confectioners’ sugar for decoration

Preparation:

Step 1: Melt chocolate using a double-boiler or bain-marie method. Place a heat resistant glass bowl or a metal bowl with chocolate broken into small pieces over a pan (pot) with a boiling water in a way that the bottom of the top bowl with chocolate doesn’t touch the water in the bottom pan.

Water should continue to boil on a low heat. Occasionally stir the melting chocolate. When chocolate is completely melted - set aside.

Step 2: If you are using whole almonds, blanch almonds for 60 seconds first boiling than in cold water. Peel off the skin, quickly dry in the oven. Process in a food processor into fine grind flour.

Ready-to-use almond flour definitely saves you some time and you can find it without a hustle at a grocery store or simply order online.

NOTE: If you are using a store-bought almond flour make sure you read the ingredients list. Very important. Occasionally you can come across and almond flour mix that usually has 50% almond flour 50% powdered sugar. And you can still use it for this recipe if you not need any additional powdered sugar in this case, except for 2 tablespoon to beat the egg whites.

Step 3: Separate egg yolks from the egg whites. Make sure there are no egg yolk bits in the egg whites! This is the reason why I recommend separating one egg at a time over a spare bowl, so that even if one egg yolk gets broken it doesn’t damage the rest of the egg whites in the bowl.

Step 4: Beat egg yolks with half of the powdered sugar until fluffy. At this stage add rum or Grand Marnier if you have it.

Step 5: In the meantime your melted chocolate has already cooled down a bit and it's a perfect time to add softened butter, grated orange zest and dark (bitter) cocoa powder. Mix everything well.

Step 6: Fold in the egg yolk mix into the chocolate mix. Stir in the almond flour.

Step 7: Beat the eggs whites with remaining powdered sugar until soft peaks form (about 5 minutes starting low and slowly increasing the speed).

If you are using a standing mixer it’s a perfect time to grease your cake mold and preheat the oven to 350F.

To prevent our cake from sticking deadly to the mold we are first greasing it with butter, then covering with some flour. Just regular all purpose flour. BUT if you are making this for someone with gluten intolerance make sure you use corn flour or other gluten-free flour instead.

I like to use a springform baking pan but any pan with removable bottom will do.

Step 8: Now that your egg whites have a perfect soft peak consistency start gently folding them into the chocolate almond dough. One or two scoops at a time. This is very important. If you throw in all eggs white at the same time or mix to intensely they will loose their fluffy and soft consistency and make your cake. Oh no, we don’t want that.

Step 9: Carefully pour in our chocolate almond cake into prearranged pan. With a spatula level all the bumps on the surface of the cake until smooth top. Bake in the preheated oven for 30-35 minutes.

At a 30-minute mark do a toothpick test.

Stick in a toothpick in the middle of the cake if it comes out dry or with a few breadcrumbs - the cake is ready. And it’s important to not overcook this cake so that it retains its wonderful moist texture on the inside and crusty top on the outside.

Let the cake cool for 20-30 minutes still in the baking pan before removing it. If removed too fast there is a risk to break it.

Dust the top with confectioners/ powdered sugar or cocoa powder.

Pro Tip: Save yourself a peace before serving. It’ll disappear BEFORE you know it.

Take your Caprese Cake to the next level and serve it with a scoop of vanilla ice-cream.

Heaven.

What else I (heart) about this cake? Easiness of the decoration.

Full Recipe

Torta Caprese - THE Best Chocolate Almond Cake Ever

5 from 1 vote

Try this flourless Italian chocolate cake that simple melts in your mouth! It's naturally gluten free.

Recipe authorAuthor: Svitlana

PREP TIME:15 minutes mins

COOK TIME:35 minutes mins

TOTAL TIME:50 minutes mins

SERVINGS: 8

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Ingredients

 

• 6.5 oz almond flour , about 1 ⅔ cup
• 4.5 oz dark chocolate (melted) hight quality
• 4.5 oz powdered sugar about 1 cup
• 4.5 oz unsalted butter (softened)
• 3 eggs (eggs yolks separated from the egg whites)
• 1 orange zest
• 2 tablespoon quality dark liquor - Grand Marnier (Rum or Whiskey)
• 1 tablespoon of dark cocoa powder (optional)
• Cocoa Powder or Confectioners’ sugar for decoration

Instructions

 

• Melt chocolate using a double-boiler or bain-marie method. Place a heat resistant glass bowl or a metal bowl with chocolate broken into small pieces over a pan (pot) with a boiling water in a way that the bottom of the top bowl with chocolate doesn’t touch the water in the bottom pan.
• Water should continue to boil on a low heat. Occasionally stir the melting chocolate. When chocolate is completely melted - set aside.
• If you are using whole almonds, blanch almonds for 60 seconds first boiling than in cold water. Peel off the skin, quickly dry in the oven. Process in a food processor into fine grind flour.
• Ready-to-use almond flour definitely saves you some time and you can find it without a hustle at a grocery store or order online.
• NOTE: If you are using a store-bought almond flour make sure you read the ingredients. Very important. Occasionally you can come across and almond flour mix that usually has 50% almond flour 50% powdered sugar. And you can still use it for this recipe if you not need any additional powdered sugar in this case, except for 2 tablespoon to beat the egg whites.
• Separate egg yolks from the egg whites. Make sure there are not egg yolk bits in the egg whites! This is the reason why I recommend separating one egg at a time over a spare bowl, so that even if one egg yolk gets broken it doesn’t damage the rest of the egg whites in the bowl.
• Beat egg yolks with half of the powdered sugar until fluffy. At this stage add rum or Grand Marnier if you have it.
• In the meantime your melted chocolate has cooled down a bit and it's a perfect time to add softened butter, grated orange zest and dark (bitter) cocoa powder. Mix everything well.
• Fold in the egg yolk mix into the chocolate mix. Stir in the almond flour.
• Beat the eggs whites with remaining powdered sugar until soft peaks form (about 5 minutes starting low and slowly increasing the speed).
• If you are using a standing mixer it’s a perfect time to grease your cake mold and preheat the oven to 350F.
• To prevent our cake from sticking deadly to the mold we are first greasing it with butter, then covering with some flour. Just regular all purpose flour. BUT if you are making this for someone with gluten intolerance make sure you use corn flour or other gluten-free flour instead.
• I like to use a springform baking pan but any pan with removable bottom will do.
• Now that your egg whites have a perfect soft peak consistency start gently folding them into the chocolate almond dough. One or two scoops at a time. This is very important. If you throw in all eggs white at the same time or mix to intensely they will loose their fluffy and soft consistency and make your cake.
• Carefully pour in our chocolate almond cake into prearranged pan. With a spatula level all the bumps on the surface of the cake until smooth top. Bake in the preheated oven for 30-35 minutes.
• At a 30-minute mark do a toothpick test.
• Stick in a toothpick in the middle of the cake if it comes out dry or with a few breadcrumbs - the cake is ready. And it’s important to not overcook this cake so that it retains its wonderful moist texture on the inside and crusty top on the outside.
• Let the cake cool for 20-30 minutes still in the baking pan before removing it. If removed too fast there is a risk to break it.
• Dust the top with confectioners/ powdered sugar or cocoa powder.

Notes

Take your Caprese Cake to the next level and serve it with a scoop of vanilla ice-cream.
Heaven.

Nutrition

Calories: 427kcalCarbohydrates: 29gProtein: 8gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 96mgSodium: 29mgPotassium: 144mgFiber: 4gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 76mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!

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As you can see from the photos it's incredibly beautiful just with a simple sugar or cocoa dust. No artificial coloring, heavy cream or frosting. 

Ready in 60 minutes or less Torta Caprese is a chocolate almond cake that is truly a feast.

As you can tell, I can STILL go on and on and on about this cake!!

But as I’m finishing writing this recipe I can hear someone in my kitchen sneaking on the last bite of it, so I’d better wrap up here.

If you make this cake or/and have ANY questions about it, let me know in the comments below.

Buon Appetito!