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Torta Caprese sliced

Italian Flourless Almond & Chocolate Cake (Torta Caprese)

GeorgiaDm
An extremely rich, Italian chocolate and almond cake. Torta Caprese is moist and fudgy in the center, with a brownie-like texture, and is delicious. This amazing, naturally gluten-free cake is made refined sugar-free but still has an incredible flavor. One of the iconic traditional desserts of Campania, heavenly tasteful, and easy to be made. 
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 10
Calories 395 kcal

Ingredients
  

  • 200 g/7.05oz roasted almonds
  • 200 g/7.05oz chocolate 75%
  • 85 g mild olive oil extra virgin
  • 130 g/4.58oz honey
  • 15 g/2 tbsp cocoa powder
  • 2 tablespoon amaretto liqueur
  • 4 large eggs room temperature
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼-½ teaspoon sea salt fine

Instructions
 

  • Separate egg yolks from egg whites and set aside.
  • Line a 20cm (8 inch) cake pan (bottom and sides) with parchment paper and brush with some oil. Preheat the oven to 160°C (320°F).
  • Grind the almonds into a meal consistency and place them in the fridge to chill.
  • Melt the chocolate, in a large bowl, in a microwave or bain-marie.
  • Whisk the olive oil and honey into the melted chocolate. Add the cocoa powder and amaretto and whisk until incorporated. Set aside and let it cool for ~ 3 minutes.
  • In another bowl, whisk the egg whites using an electric mixer, until soft, pillowy and stiff (meringue texture).
  • Add the egg yolks in the cool chocolate mixture, and whisk until combined. Then, add the chilled almond powder, salt, baking soda and powder, and stir to combine.
  • Finally, fold the meringue from the bottom up, until combined.
  • Pour the batter into the pan, level it with a spatula, and bake for 25-30 minutes. The cake should be slightly firm at the top and moist in the middle when removed from the oven, or bake until a skewer inserted in the center comes out with only a few crumbs attached.
  • Remove from the oven and let the cake cool completely in the pan, and then remove it and place it on a cooling rack.
  • When the cake is cool, serve it with your favorite topping.
  • Enjoy 😄

Notes

If you melt the chocolate in a microwave: add the chocolate pieces to a bowl and microwave it for 30 seconds, pausing in between to stir. Stop microwaving when chocolate is nearly melted. Continue stirring. The heat will melt all the pieces.
If you melt the chocolate in a bain-marie: Add the chocolate pieces to a heatproof bowl. Set the bowl over a pan of simmering water and allow the chocolate to melt, stirring occasionally.
Do not overmix the meringue, because you will deflate the cake. It should be just incorporated into the mixture.
Do not remove the cake from the pan, while still hot. It will most definitely break into pieces.
To make the removal of the cake from the pan easier, use a springform pan.
Serve with whipped cream, berries or fruits, ice cream, or plain sprinkled with icing sugar.
Keyword cake, chocolate, fudgy, quick