Torta Caprese (Chocolate and Almond Flourless Cake)

May 24, 2021
4.7 Stars
Photo by Emiko
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

Watch This Recipe
Torta Caprese (Chocolate and Almond Flourless Cake)
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 6
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • Eva
  • sally
  • Claudio Ferrero
    Claudio Ferrero
  • Jane
  • Cleo Crosby
    Cleo Crosby

76 Reviews

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!
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 ?
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.
Elisa February 7, 2020
Made a double batch, this was gone in 20 minutes.
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
What oven shelf is suited for an Electric Oven.

Author Comment
Emiko December 14, 2019
Middle shelf should be fine!
Farmor20 December 15, 2019
I will be serving the cake tonight,it looks Fabulous

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.
don February 16, 2020
I too had a 9” springform pan and your tip worked perfectly. Thanks!
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.
Cleo C. November 13, 2018
Can I put frozen berries in?
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?
Author Comment
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!)
Nancy A. November 3, 2018
Got it, hehe I'll try that, thank you so much!
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 😊