5 from 144 votes
Torta Caprese Recipe (Chocolate Almond Flourless Cake)
The Torta Caprese is a flourless chocolate almond cake combining whipped egg whites, bittersweet chocolate, butter, and superfine almond flour. The light, airy texture comes from folding whipped egg whites into a dense, rich batter, resulting in a moist cake with deep chocolate flavor and almond undertones, dusted with powdered sugar after baking.
Prep Time
25 mins
Cook Time
40 mins
Additional Time
1 hr
Total Time
1 hr 5 mins
Servings:
12
Calories:
567 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 6 egg eggs and whites separated
- 225 grams sugar or 8 ounces
- 280 grams bittersweet chocolate or 10 ounces
- 280 grams unsalted butter softened, or 10 ounces
- 340 grams almond flour super-fine
- powdered sugar for garnish
Instructions
- Preheat the oven to 350°.
- Add the egg whites and ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill in the refrigerator.
- Put the chocolate into a glass or metal bowl and cook over a double boiler until completely melted. Set aside.
- Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.
- Add 1 egg yolk at a time to the mixer until combined until all the eggs have been incorporated.
- Remove the bowl from the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.
- Lastly, fold in the chilled meringue until combined.
- Prepare a 10” springform pan with butter and cocoa powder.
- Pour the batter into the prepared pan and bake at 350° for 40 to 42 minutes.
- Cool completely and dust with powdered sugar.
Cup of Yum
Notes
- This cake can be made a day in advance and stored covered in the refrigerator for up to 5 days.
- It freezes well when covered, and should be thawed in the refrigerator for a day before serving.
- Let the cake sit at room temperature for 1 hour before slicing to improve texture.
- Milk chocolate can be substituted for bittersweet if a sweeter cake is preferred.
- A 10-inch springform pan is necessary for this recipe.
Nutrition Information
Calories
567kcal
(28%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
44g
(68%)
Saturated Fat
19g
(95%)
Cholesterol
133mg
(44%)
Sodium
36mg
(2%)
Potassium
168mg
(4%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
714IU
(14%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 567
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 133mg | 44% |
| Sodium | 36mg | 2% |
| Potassium | 168mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 714IU | 14% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.