Italian Torte Caprese (Flourless Chocolate Almond Cake)

Flourless Chocolate & Almond Moist & Rich

Classic Italian cake made with ground almonds, dark chocolate, butter, and eggs. Best enjoyed a day after baking!

Ingredients

• Ground almonds – 125 g
• Dark chocolate (70%) – 125 g
• Unsalted butter, chopped – 125 g
• Sugar – 125 g
• Eggs – 3 large (separated, room temperature)
• Powdered sugar – for dusting

Pan: 20 cm / 8-inch round cake tin (springform or removable base recommended).

Equipment

• Mixing bowls
• Whisk or electric beaters
• Food processor (if using whole almonds)
• Spatula & wooden spoon
• 20 cm cake tin

Jump to Method ↓

Method

1. Preheat: Heat oven to 160 °C / 320 °F. Grease and line tin with baking paper.
2. Almonds: If using whole blanched almonds, blitz to fine meal.
3. Chocolate & butter: Melt chocolate in a bowl over a bain marie. Remove from heat, stir in butter until melted, then add sugar and ground almonds.
4. Yolks: Once slightly cooled, stir in egg yolks. Add optional extras like orange zest or rum here.
5. Whites: Whip egg whites to soft peaks. Gently fold into batter.
6. Bake: Pour into tin, smooth top, and bake ~40 minutes, until top is dry and a skewer comes out with moist crumbs (not wet batter).
7. Cool: Let cool fully in tin before removing.
8. Serve: Dust with powdered sugar and serve with whipped cream if desired.

Pro Tips

• Don’t overbake — the cake should remain moist in the center.
• Best flavor develops the next day after baking.
• Store in an airtight container for several days.

© Italian Torte Caprese – rich chocolate almond cake