Torta Caprese (Chocolate Almond Cake)
ID: 2d4736a5...
An iconic flourless chocolate cake from the island of Capri, Italy. Made with rich dark chocolate, almond flour, and whipped egg whites, this cake delivers a dense yet light and gluten-free dessert experience with a delicate powdered sugar finish.
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🍳 Cooking Flow
Melt the chocolate and butter together over a double boiler. → Whip the egg whites to stiff peaks, and whip the egg yolks with sugar and vanilla until pale. → Stir the almond flour and melted chocolate into the egg yolk mixture. → Gently fold the whipped egg whites into the batter in batches. → Pour into a buttered springform pan and bake at 350°F for 40 minutes, then cool and dust with powdered sugar.
Cooking Steps
Brief Cooking Order
Melt the chocolate and butter together over a double boiler. → Whip the egg whites to stiff peaks, and whip the egg yolks with sugar and vanilla until pale. → Stir the almond flour and melted chocolate into the egg yolk mixture. → Gently fold the whipped egg whites into the batter in batches. → Pour into a buttered springform pan and bake at 350°F for 40 minutes, then cool and dust with powdered sugar.
Introduction
An iconic flourless chocolate cake from the island of Capri, Italy. Made with rich dark chocolate, almond flour, and whipped egg whites, this cake delivers a dense yet light and gluten-free dessert experience with a delicate powdered sugar finish.
Step 1
Place the butter and chocolate in a bowl over a double boiler, and melt until completely smooth. Set aside to cool slightly.
Step 2
In a medium bowl, beat the 5 egg whites with kosher salt using a hand mixer on medium speed until stiff peaks form.
Step 3
In a separate larger bowl, combine the egg yolks, granulated sugar, and vanilla extract. Beat with the mixer until light, pale, and fluffy.
Step 4
Add the almond flour and the slightly cooled melted chocolate mixture into the bowl with the beaten egg yolks. Stir to combine.
Step 5
Gently fold the whipped egg whites into the chocolate mixture in batches (about three batches) using a rubber spatula.
Ingredients List
Important Notes
Because this cake uses almond flour instead of wheat flour, it naturally tends to be denser. Whipping and gently folding the egg whites is essential to keep the cake light.
Make sure the cake is completely cooled before dusting with powdered sugar, otherwise the sugar will melt into the cake.
Using a springform pan is highly recommended as it makes releasing the delicate cake much easier.
Alternatively, you can dust the top with cocoa powder instead of powdered sugar depending on your preference.
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