Bake
Torta Caprese (Chocolate and Almond Flourless Cake)
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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.
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
this is the ultimate easy but impressive recipe
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.
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.
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 ?
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
MANGIAR BENE"
Pellegrino Artusi 1891
637. TORTA DI NOCI
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.
Elisa
February 7, 2020
Made a double batch, this was gone in 20 minutes.
Half muscavado/half white sugar, orange zest, coffee.
Half muscavado/half white sugar, orange zest, coffee.
Goldie777
January 4, 2020
I tweaked this recipe by replacing the sugar with half swerve and half allulose to make it low carb. It Turned out really good. It was even better the 3rd day. I topped it with fresh berries. Will definitely make it again.
Farmor20
December 14, 2019
Hello Emiko
I have decided too make your
Flourless Choc Cake
all ingredients sitting out and correct
Question
What oven shelf is suited for an Electric Oven.
I have decided too make your
Flourless Choc Cake
all ingredients sitting out and correct
Question
What oven shelf is suited for an Electric Oven.
dlxe
June 20, 2019
I've never left a comment on any baking/cooking websites ever and this is my first. This cake legit takes the prize. It's super simple, really difficult to mess up, rather ideal for baking beginners. I added orange zest and vanilla - my friends adored it. I've made this recipe about 6 times now. Just perfect!
Jane
May 27, 2019
This was a delicious hit a party. I have a 9" springform pan and I wanted to make sure I had enough height. So I let Google do the math and found out that a 9" pan is 25% larger than an 8" pan. So I increased the ingredients by 25 percent (i.e., 157 g for each of the measured ingredients.) I used 3 of my largest, extra-large eggs, hoping that was about about 25% more than the large eggs called for in the recipe. I probably could have also tried 4 medium eggs. It turned out beautifully. I also added a teaspoon of Starbucks coffee powder and 1/2 teaspoon of vanilla extract.
JF
May 24, 2021
Thank you for sharing the math for a 9” springform. I too add some espresso powder or a small shot of espresso but swap the vanilla extract for almond extract. I always get rave reviews when I make this cake!
erick
January 28, 2019
Emiko's recipes are simple - not too many ingredients. Like her Calabrian Walnut Cake, this Torta Caprese is wonderful. Proper technique yields a refined cake. I have two of her cookbooks. Works great for the GF crowd as well.
Meg
January 4, 2019
This cake is my new go to recipe. It's simple and oh so delicious. The first time I made it I used orange zest and knew then it was a keeper. The second time I added a teaspoon of instant espresso coffee and was even more impressed. Going forward I will continue making it with the espresso powder, it was that much better, so much so it was gone in one evening. My spring form pan is a 9" which does make the torta rather thin. I may experiment with doubling the recipe. Truly a fantastic recipe thanks for sharing.
Anne N.
November 27, 2018
Great flavor and texture for such a simple recipe. To convert this to a “cookie” recipe, I used a ratio of 160 grams for 4 eggs, baked in an 8 inch square pan (45 minutes at 300 in my convection oven). I added a pinch of salt and a good pinch of instant espresso powder to boost the flavors. The cake is plenty sweet, no need for the powder sugar. Refrigerate overnight. Makes 32 1x2 inch bars.
Nancy A.
November 1, 2018
Hi I’m thinking of making this for a friends bday. She’s really sensitive to sugar so I was wondering if I can omit the sugar?
Emiko
November 1, 2018
I don't think you could omit it entirely; this is a rather dark chocolate cake and it will be bitter without it, but you can definitely reduce the sugar significantly. Otherwise for a completely sugar-free cake I would suggest a cake made with naturally sweet apples or carrots for example (I had gestational diabetes so can attest to the fact that these kind of cakes work much better as sugar free versions than chocolate cake!)
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! :)
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
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!
je S.
May 20, 2020
When you whipped the egg whites, did it loft and get fluffy? If not, it could have been that the egg whites got some fat in it, either some egg yolk got mixed in or trace amount of butter from your hands got on the beaters or mixing bowl. Whenever I make meringue, anything that touches the egg whites must be absolutely free of oil to ensure the egg whites will whip.
Grace C.
February 25, 2018
Me too!! I need the volume (cups, etc) measurements instead of the weights! Please oh please oh please!!
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
Steven L.
April 4, 2020
Baking is better don't by weight, then by volume. Better, more consistent results. You can get a kitchen scale on Amazon or at Walmart for cheap. If you like to bake, it's worth the investment.
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?
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!
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.
thanks
ellie
thanks
ellie
William B.
August 20, 2017
I don't have a kitchen scale at present. Can you give me approximate measures in volume (cups)?
Connie B.
December 17, 2016
It's me again.....I have extra-large eggs; should I still use 3 or reduce to 2?
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?
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.
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.
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?
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.
Susanne
October 27, 2016
You forgot the most important task: almonds should be toasted (in the oven) in order you get the special flavour!
aeri
October 27, 2016
Can you substitute honey for the sugar? If so, should I use the same amount?
Emiko
October 27, 2016
I'm not an expert in this subject, but if you google replacing honey with sugar in baking, you will find lots of great advice including the amount to substitute with (you need to use less honey). It will no doubt affect the texture of the cake but since it's a soft, fugdy cake I don't think this will be a bad thing!
JBD
October 26, 2016
Good Idea/Bad Idea: Could I use the almond flour I have in my pantry to make this recipe? Or is it almond meal or bust? :)
Emiko
October 27, 2016
Absolutely you can use it! Both work just fine. I like to grind mine myself because I like the extra texture (some bits are chunkier than others this way) but the pre-prepared almond flour/almond meal is just perfect for this too.
Amani
October 25, 2016
Hi! I've made another one of your cakes and I love how the ingredients are always in equal part! It helps when you want to remember a recipe, and when you remember a recipe, it quickly becomes a favourite. Thank you! I'm excited to try it!
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