Torta Caprese (Chocolate and Almond Flourless Cake)

May 24, 2021
50 Ratings
Photo by Emiko
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 6
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.

Helpful tools for this recipe:
- Maple Wooden Cake Stand
- KitchenAid Cordless Hand Mixer
- Mason Cash Cane Mixing Bowls


What You'll Need
Watch This Recipe
Torta Caprese (Chocolate and Almond Flourless Cake)
  • 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
  1. Grease and line a 20-centimeter 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 320°F.
  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.

See what other Food52ers are saying.

  • Trishington
  • TheAnxiousBaker
  • ryanbissoon
  • Catherine Peterson
    Catherine Peterson
  • Eva

92 Reviews

pmartinez37 December 22, 2023
I remember having this cake and loving it so much. Does anyone know if monk fruit may be used as a substitute?
Trishington September 18, 2023
So good and preposterously easy! I added a teaspoon of espresso powder to the batter for a little oomph and it was so delicious served with a dollop of whipped cream. Perfect for company or family dinners. Will definitely make this again and again!
TheAnxiousBaker February 1, 2023
Easy, wonderful cake that’s a nice change from other flourless chocolate recipes. Scaled up to 9” springform with additional third of everything, plus 1 tbs. rum and zest of 1/2 orange. Total of 1-1/2 c. fluffed, fine-ground almond flour worked great. 40 minutes at 325° perfect. Served with heavy cream whipped with little sour cream, sugar, and vanilla. Flavor of cake definitely intensified next day, so was glad not to have gone too crazy with rum and zest.
Angiepin December 31, 2022
I have made this several times. It is easy to make, and it gets eaten very quickly. It’s rich with a light texture. It has become a go to recipe whenever I have gluten free guests coming as well.
ryanbissoon December 6, 2022
Great recipe. Added 2 tbsps of Frangelico. Delicious!
Michelle May 22, 2022
Love. The only word needed to describe this torte. Easy to make. Followed instructions. Added orange zest to chocolate mix (1/4 orange). Rich, but not dense. Only about 1” high. It was even better on day two. Served with fresh berries.
Senny March 11, 2022
I added a dash of salt and a couple drops of bergamot oil and yumm.
this is the ultimate easy but impressive recipe
bakingistherapy April 15, 2022
where do you get Bergamot oil? Thank you!
kabethany February 15, 2022
Wow! This cake was spectacular and relatively simple to make. I made it as a Valentine's Day dessert and it did not disappoint. I included some freshly zested orange and topped with homemade blueberry compote.... YUM. I didn't have a scale accessible so based off some googling used the following measurements - 1/2 cup blanched almond flour, 3/4 cup chocolate chips (all other ingredients as listed). I used a 7 in. spring pan and cooked for closer to 55 mins but am at higher altitude. Baker's kiss to this one! Will certainly be making again.
charlenesilver February 8, 2022
This is the best damn everyday chocolate cake I’ve appreciated having in my life. I’ve been following it as instructed for years now and it consistently satisfies the chocolate cake craving (I follow the add extract portion and go with coffee). Yummy treat that you have to try :)
Tracey January 24, 2022
This is a really wonderful recipe. It could hardly be any easier, but the result is very special. I will admit that I iced it with ganache (with a little bit of sour cream in it along with the whipping cream), since I made it for my husband's birthday. What a treat! I will be making this again and again. I especially look forward to making it for friends who can't eat wheat, since it is every bit as delicious -- really more -- than chocolate cakes made with wheat flour. I had a 9 inch silicone pan. I reduced the baking time slightly, and it came out perfectly.
Catherine P. January 13, 2022
Excellent and sooo forgiving. I miss calculated the amount of almond meal and only had a packet 100g so I adjusted everything else accordingly except eggs which I kept at 3. I had already started adding the first bit of whipped egg white when I looked over and saw my egg yolks!!! Yikes! Added them in with a spatula then finished up the egg whites. Used an 8” cake pan. Baked for 35 min. Sprinkled with powdered sugar after it cooled.
It tasted and looked fantastic.
I will definitely make again using my adjusted 100g as the almond meal and 70% chocolate bar come in that weight packaging.
Interesting that I found some recipes the ingredients are by measure vs weight which does not correlate at all. No matter, this one is a keeper.
Tashcan June 10, 2021
Unfortunately this cake is delicious and I hold grave concerns that I could quite possibly consume the while thing.
I will be banning myself from making this cake, it is just too good.
I used hazelnut meal....I thought I had purchased almond meal, regardless it was spectacular.
JF May 24, 2021
I have made this cake numerous times and always to rave reviews. I feel the recipe is perfect as is and depending on what I have on hand, add a shot of espresso and some almond extract. The rum and orange zest are a hit as well. Thank you for this marvelous recipe!
tamara December 23, 2021
JF, I love the idea of rum/orange zest! Do you simply add a shot of rum and the zest of 1 orange to the mix, or do you adjust the liquid of the original recipe to accommodate the additional ingredients. Thanks! Making this for Xmas at the house of a Roman cook.
JF December 23, 2021
Tamara, sometimes I just add a shot of espresso, other times I also add a shot (or two) of rum and the zest of an orange. One time I made it I used instant espresso powder. I have never adjusted the liquid of the original recipe yet each time, with any combo of additions, the cake is amazing and the compliments roll in. Perfect choice for Xmas! Only suggestion is better to make a day or two ahead and underbake a bit.
tamara December 23, 2021
Perfect. Thanks, JF! I'm going to add the rum and orange zest. Yumm!! It's for tomorrow night, so i will make it first thing in the morning. Gonna whip up some marscyepone whipped cream for the side.
Eva March 27, 2021
I make this every year for Passover (my family would revolt if I didn’t), and often for birthdays or other occasions. It’s simple and delivers every time. I never feel the need to embellish, but of course one could.
Mishewing March 24, 2021
Love this recipe, simple and quick.
I used coconut sugar and good quality dark chocolate but not rich enough for me.
Im thinking of reducing the almond meal and topping up with cocoa powder ?
Jess March 31, 2022
Hi, Im curious how the coconut sugar was because Im going to use that too. Did you weigh it out or just use 1/2 cup? Thanks!
sally October 7, 2020
This is a fantastic recipe. I added the zest of a whole navel orange, micro-planed, along with some finely chopped marzipan and my guests (and I) loved it.
milk&cookies September 3, 2020
The Torte di Capri by The River Cafe cookbook is much less sweet and has more texture.
Sara June 20, 2020
The cake turns out really soft and moist. I really like it but it just little too sweet for my liking. I even opt out the powder sugar on top. I replaced the sugar with monk fruit extract. I wonder if I can put the sugar half of the amount? And use sugar free chocolate.
alamesa November 15, 2020
I've baked this many times. I always use less sugar than the recipe calls for with cakes, Here I use 80g of sugar and I've found that's the perfect amount.
Angiepin June 12, 2020
Highly recommend. I think I’ve made this at least five teams. Even tweaked the recipe a bit to make it paleo-ish by using a coconut sugar and maple syrup combo instead of sugar. It was still just as amazing as the original recipe.
Claudio F. May 9, 2020

Similar to
"La scienza in cucina e L’ARTE DI
Pellegrino Artusi 1891


Noci sgusciate, grammi 140.
Zucchero in polvere, grammi 140.
Cioccolata in polvere o grattata, grammi 140.
Cedro candito, grammi 20.
Uova, n. 4.
Odore di zucchero vanigliato.

Pestate fini in un mortaio le noci insieme collo zucchero, poi versatele in un vaso per aggiungervi la cioccolata, l'odore della vainiglia, le uova, ponendo prima i rossi e poi le chiare montate, e per ultimo il candito tritato minutissimo.
Prendete una teglia ove il dolce non riesca più alto di due dita, imburratela e cospargetela di pangrattato per cuocerla al forno o al forno da campagna a moderato calore. Dai miei commensali questo è stato giudicato un dolce squisito.