Torta Caprese (Chocolate and Almond Flourless Cake)

October 21, 2016


Author Notes: The famous dessert of the Island of Capri I've found, over the years of making this cake, is extremely forgiving. The almond meal, butter, chocolate and sugar should be equal in weight. This is the time to get out the digital scale, as it makes not only preparing this but also remembering it later so easy. I've done this with 85 grams of each and 3 eggs. Or 250 grams of each and 5-6 eggs. Once I only had 125 grams of almond meal and I simply used that as the proportion for the rest of the ingredients, along with 3 eggs. They only change the cake a little in height and size, but each has come out smooth and moist, almost fudgy. And, in fact, the last measurement is my favorite because in an 8 inch round pan, it comes out just over an inch tall, which I think makes for a good-sized sliver.

If you like, you can add a splash of rum, some lemon or orange zest or (reminiscent of Elizabeth David's chocolate and almond cake, which closely resembles torta caprese) and a dash of strong coffee.

You can also double these ingredients and bake them in a 10 inch pan for a slightly larger cake.
Emiko

Serves: 6
Prep time: 1 hrs
Cook time: 1 hrs

Ingredients

  • 125 grams (4.4 oz) blanched almonds (or almond meal)
  • 125 grams (4.4 oz) good quality dark chocolate (I use 70% cocoa)
  • 125 grams (4.4 oz or 1 stick plus 1 tablespoon) unsalted butter, chopped
  • 125 grams (4.4 oz or 1/2 cup) sugar
  • 3 large eggs, separated and left to come to room temperature
  • powdered sugar for dusting

Directions

  1. Grease and line a 20 cm or 8 inch round cake tin with baking paper (I like to use a springform tin or one with a removable base for this delicate cake) and preheat oven to 160ºC or 320ºF.
  2. If using whole blanched almonds, blitz them to a very fine, sandy texture in a food processor. Set aside.
  3. Place the chocolate, broken up, in a metal or glass bowl set over a bain marie (double broiler, or a pot of simmering water). When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the sugar and the almond meal.
  4. Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon. If adding any further ingredients (orange zest, rum, etc), stir them in now.
  5. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.
  6. Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency. Let cool completely in the tin before handling.
  7. Dust with powdered sugar and, if desired, some lightly whipped cream. This cake keeps well for several days and is even better the next day.

More Great Recipes:
Cake|Chocolate|Bake|Make Ahead|Gluten-Free|Dessert

Reviews (47) Questions (3)

47 Comments

Lara D. October 20, 2018
I dont normally leave comments but OMG this cake is amazing!! It is the first chocolate cake recipe that I have ever found that is so moist, chocolatey and delicious!!! Thank-you for sharing 😊
 
Noor S. September 10, 2018
I baked this cake twice once with an espresso shot and the other with orange zest, the feedback I got from my friends and family was amazing they loved it so so so much it was finished in the one seating. Thank you for sharing
 
Anneline August 11, 2018
Thank you so much, was a great birthday surprise for my hubby. He kept saying how great it was. Thank you! A new family favorite! :)
 
Kajal August 10, 2018
Do you mean a "double boiler"?
 
Karen June 28, 2018
just made this today (thursday evening) for my husband’s birthday brunch on Saturday. Would it be best to leave it out and covered or in the refrigerator once it cools?
 
Cindy E. April 8, 2018
Hi I just made this cake, but the height of the cake is 3cm is that right? Or is it meant to be higher? I used the 8inch pan
 
Author Comment
Emiko April 9, 2018
Sounds right, albeit a tiny bit on the flatter side (maybe you can get it 1cm more when you have very fresh whites and they're whipped really well), but it's not meant to be a tall or regular height cake by any means seeing as there are no rising agents!
 
Cindy E. April 13, 2018
Probably the egg whites weren’t fresh then.. I whipped it really well, could it be because I over whipped it? Thank you!
 
Grace C. February 25, 2018
Me too!! I need the volume (cups, etc) measurements instead of the weights! Please oh please oh please!!
 
Author Comment
Emiko February 26, 2018
The beauty of the recipe is how it's all equal weights (easy to remember too!) But online you'll find so many good resources that will give you conversions, this is one to start with: https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
 
Varsha December 21, 2017
I tried this recipe and it turned out absolutely delicious. The cake was soft and fluffy. I have tried various chocolate cake recipes using almond flour, none of them have been as good as this one. Thank you for the wonderful recipe.
 
laurarose November 18, 2017
I am so excited to come across this recipe and plan to make it for the GF guests at Thanksgiving! If I were to use the larger quantities (i.e., doubled ingredients) can you give me a ballpark on how long to bake? Double the baking time?
 
Author Comment
Emiko November 19, 2017
In this case, I usually o one of two things (and it depends really what you've got): either bake two separate cakes this size, or double the ingredients and bake in a slightly larger cake tin, such as a 10 inch tin if you have it. You definitely will not need to double or bake for much longer -- keep in mind this is a cake that is better "underdone" than overdone, when it becomes too dry. Test with a skewer in the middle of the cake (top surface should be completely "dry" and maybe showing cracks), instead of it coming out clean, it should come out with several moist crumbs still attached. You're there. Don't cook it any longer than that, you want it to be rather moist like a good brownie!
 
laurarose November 19, 2017
Thank you!
 
Helena B. November 14, 2017
Looks delicious! Can this cake be frozen? Thank you!
 
Author Comment
Emiko November 14, 2017
Absolutely! Just wrap well in plastic wrap once completely cooled.
 
Teresa C. October 13, 2017
I have made this several times for my paleo husband (substituting coconut sugar for regular sugar) and using butter from grass fed cows. And, I’m GI, so it is a perfect dessert for us both. I add a handful of chopped walnuts before incorporating the egg whites. Delicious! Thanks!
 
Ellie K. September 23, 2017
I didn't have enough Chocolate chips, so i added 1/2 cup of cocoa powder. this cake came out so great, absolutely delicious and dense and just amazing.<br />thanks<br />ellie
 
William B. August 20, 2017
I don't have a kitchen scale at present. Can you give me approximate measures in volume (cups)?
 
Hanna H. January 24, 2017
This was awesome !
 
Gabriela J. December 23, 2016
Can I use a almond flour instead? It will be the same amount?
 
Author Comment
Emiko December 23, 2016
Yes! It's the same thing :)
 
Connie B. December 17, 2016
It's me again.....I have extra-large eggs; should I still use 3 or reduce to 2?
 
Author Comment
Emiko December 18, 2016
You can use the larger eggs, it will be slightly denser and fudgier with more egg (which is quite a fine thing!), which *may* mean that it needs slightly more time in the oven (like 5-10 mins extra) but just be careful because this is very nice when it isn't over-cooked, so don't be worried if the middle still feels quite soft and check it as often as you need. A skewer stuck in the centre shouldn't come out with batter on it but shouldn't be perfectly clean either, it should have a few crumbs still sticking to it which means it'll still be moist and soft inside!
 
Janet December 17, 2016
I don't have an 8-inch cake pan. Would a 9-inch pan be a disaster? Or should I increase the recipe to use a larger pan?
 
Author Comment
Emiko December 18, 2016
No you will be fine with a 9-inch pan, it will just be a little bit shorter in height than in the photo, which is lovely too as this is good in small slices! You may want to check for doneness a little earlier than mentioned here, it may be ready 5-10 minutes before (don't worry, it's a very forgiving recipe and adjustments will all work out!)
 
Connie B. December 2, 2016
I don't have a springform pan....will I be able to remove the entire cake from the greased and papered pan to place on a serving plate, or is it too delicate? Making this for Christmas for my granddaughter who just returned from a vacation in Italy with her mom.
 
Author Comment
Emiko December 3, 2016
If doing it this way, I highly recommend baking the cake a day before you want to serve it. The texture improves and rather than being crumbly, it becomes a bit denser, in other words, it's even better, but also easier to handle. Chill it overnight in the fridge still in its pan, and then remove the paper the next day (while the cake is still cold), then let it come to room temperature for serving.
 
Connie B. December 3, 2016
Will do - thanks so much!
 
Lorraine W. November 26, 2016
I have a springform pan and plan to use it for this recipe. One question: your directions state "grease and line the pan with baking paper". I wish that you had a video, why would I grease a pan and then line it with the paper?
 
Author Comment
Emiko November 28, 2016
You grease it so that the paper sticks to the pan! Otherwise when you're trying to pour the batter in, you have the paper flopping everywhere, and also it means that you have a more precise "fit" so neater edges on the finished cake etc :)
 
Dianne October 29, 2016
This was delicious! So easy to make too. I love chocolate, but flourless chocolate cakes always seem too heavy to me. With the addition of almonds, this one was perfect! I added a pinch of salt and Kahlua.