Chocolate Torta Caprese
Indulge in the rich decadence of Chocolate Torta Caprese, a timeless Italian dessert that’s naturally gluten-free and irresistibly moist. Made with a blend of velvety dark chocolate, nutty ground almonds, and whipped egg whites for an airy yet fudgy texture, this luxurious cake is simplicity at its finest. A fragrant hint of vanilla and a dusting of powdered sugar elevate its elegance, making it perfect for special occasions or an after-dinner treat. Ready in just over an hour, this flourless chocolate almond cake captures the essence of Mediterranean baking and pairs beautifully with a dollop of whipped cream or a side of fresh berries. Whether you're catering to gluten-free guests or simply craving an intensely chocolatey dessert, the Torta Caprese is sure to impress!
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Recipe Information
Ingredients
- 200 g Dark chocolate
- 150 g Unsalted butter
- 150 g Granulated sugar
- 200 g Ground almonds (almond flour)
- 4 Large eggs
- 1 tsp Vanilla extract
- 0.5 tsp Salt
- 2 tbsp Powdered sugar (for dusting)
Instructions
Preheat your oven to 170°C (350°F). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
Chop the dark chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 15-second increments, stirring often. Set aside to cool slightly.
In a separate saucepan, melt the butter over low heat and allow it to cool slightly before mixing it into the melted chocolate. Stir well to combine.
In a large mixing bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and creamy. Add the cooled chocolate-butter mixture, vanilla extract, and salt. Mix thoroughly.
Fold in the ground almonds (almond flour) gently until just combined to maintain the airiness of the batter.
In a clean, dry bowl, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 40–45 minutes, or until the top has set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 28.1 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
