I perfected my Italian Chocolate Cake Recipe using ground almonds in a surprising way, and I’m excited to share the little-known story behind this classic.

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I fell for Torta Caprese the first time I bit into one, chocolate that sings, not cloying, and a whisper of almond beneath. This Italian Flourless Chocolate Cake feels lighter than you’d expect, a moist chocolate torte built on ground blanched almonds and rich dark chocolate, with a deep chocolate lift that makes it sing.

It lives somewhere between elegant dessert and grab a slice anytime snack, perfect for fans of Almond Meal Cake and other Flourless Desserts. I promise it will make you curious about how such simple ingredients vanish into something unforgettable.

I cant help having another piece.

Ingredients

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Deep cocoa flavor, antioxidants, adds bitterness and sweetness, gives the cake big chocolate punch.
Rich, creamy fat that gives moistness and tenderness, but it’s high in calories.
Sweetens the torte, helps structure, mostly simple carbs, not exactly a health food.
Bind ingredients, add protein and air, make crumb light, yolks add richness.
Ground blanched almonds provide moist crumb, nutty flavor, protein and healthy fats.
Intense chocolate aroma, dry cocoa gives deeper flavor, low calorie compared to sugar.
Tiny amount lifts flavors, adds warmth and sweetness perception without extra sugar.
Small pinch balances sweetness, enhances chocolate, contains trace minerals not much else.

Ingredient Quantities

200 g dark chocolate (70% cocoa), chopped (about 7 oz)

150 g unsalted butter, diced (about 5 1/3 oz)

150 g granulated sugar (about 3/4 cup)

4 large eggs

200 g finely ground blanched almonds (almond flour) (about 2 cups)

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

1/4 tsp fine sea salt

powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 170 C (340 F). Butter a 22–24 cm springform pan, line the bottom with parchment and dust the sides lightly with cocoa powder so the cake wont stick.

2. Chop 200 g dark chocolate and 150 g unsalted butter, put both in a heatproof bowl over simmering water or microwave in short bursts, stir until totally smooth. Let it cool a bit so it isnt piping hot.

3. In a clean bowl whisk 4 large eggs with 150 g granulated sugar until pale and a bit thick, about 4–7 minutes with an electric mixer. Add 1 tsp vanilla extract and 1/4 tsp fine sea salt, mix briefly.

4. Temper the eggs so they dont scramble: add 2 tablespoons of the egg mixture into the melted chocolate, stir to loosen, then fold that chocolate back into the main egg mixture until combined.

5. Add 200 g finely ground blanched almonds (almond flour) and 2 tbsp unsweetened cocoa powder to the batter. Fold gently with a spatula until just incorporated, avoid overmixing or beating out the air.

6. Pour batter into the prepared pan, smooth the top and tap the pan once or twice on the counter to settle the batter and release big air bubbles.

7. Bake in the center of the oven for about 25–30 minutes. The edges should be set and the center still a little wobbly, a thin knife in the middle will come out with moist crumbs not wet batter. Don’t overbake or the cake will dry.

8. Let the cake cool completely in the pan on a wire rack, it will sink a little and set as it cools. For cleaner slices chill in the fridge at least 2 hours or overnight.

9. Unmold, dust with powdered sugar if you like, slice and serve plain or with whipped cream and berries. Enjoy, its moist but not too sweet so a little fruit or cream pairs great.

Equipment Needed

1. 22 to 24 cm springform pan, buttered and ready
2. Parchment paper and a little cocoa powder for dusting the sides
3. Heatproof bowl for melting chocolate
4. Small saucepan to sit the bowl on for a simmering water bath
5. Electric hand mixer (or a whisk if you dont have one)
6. Rubber spatula for folding and scraping the bowl
7. Kitchen scale and measuring spoons for accurate grams and teaspoons
8. Sharp knife and a cutting board to chop the chocolate and butter
9. Wire rack for cooling plus oven mitts for handling the hot pan

FAQ

Is Torta Caprese gluten free? Yes. Made with finely ground blanched almonds instead of flour it is naturally gluten free, but if you have celiac be sure your almond flour and chocolate are certified gluten free to avoid cross contamination.

Can I use almond meal or grind my own almonds? Yes you can, but texture changes. Store bought almond flour is very fine and gives a silky crumb. If you grind blanched almonds at home it may be slightly coarser and the cake a bit more rustic, but still delicious.

Why did my Torta crack or sink in the middle? Cracks are normal with this dense, fudgy cake, but big sinks usually mean underbaked center or hitting the pan right after it came out. Avoid overmixing the batter, bake until the center is just set, and let it cool slowly in the pan for 10 to 15 minutes before unmolding.

How do I know when it is done? The edges should be set and pulling a little from the pan and the center will still wobble a bit when you gently shake it. It firms more as it cools, you want fudgy not dry. Use an oven thermometer if your oven runs hot or cold.

Can I make substitutions for chocolate, butter or eggs? Use good quality dark chocolate around 70 percent for best flavor, but 60 to 72 percent works. For dairy free use dairy free dark chocolate and a plant based block-style butter, results vary. Eggs are important for structure and texture so skipping them is tricky; there are vegan egg replacers but outcome may be different.

How should I store and serve it? Store at room temp for 1 to 2 days in an airtight container, or in the fridge up to 5 days. Bring slices to room temp before serving or warm briefly in the microwave for a few seconds it makes the center gooey again. Dust with powdered sugar and serve with whipped cream or fresh berries.

Torta Caprese (Chocolate Almond Torte) Recipe Substitutions and Variations

Dark chocolate (70%): swap with bittersweet or 60% dark chocolate 1:1 for a milder bite; or use good quality semisweet chocolate chips 1:1 but cut the granulated sugar a bit; or use unsweetened chocolate plus a little extra sugar if you want full control of sweetness.
Unsalted butter: replace with equal weight solid coconut oil for a dairy free option, it’ll add a faint coconut note; or use ghee 1:1 for a nuttier flavor; or use a neutral vegetable shortening 1:1 if you want the same texture but less butter taste.
Granulated sugar: sub with caster or superfine sugar 1:1 for a smoother batter; or light brown sugar 1:1 for more moist, caramel notes; or coconut sugar 1:1 for a less sweet, deeper flavor (cake will be darker).
Finely ground blanched almonds (almond flour): swap with hazelnut flour 1:1 for a toasty twist; or use finely ground whole almonds (almond meal) 1:1, expect little flecks and a coarser crumb; or if you dont need it gluten free, you can try replacing up to half with all purpose flour but the texture and flavor will change.

Pro Tips

– Melt the chocolate and butter slowly and stop heating when there’s still a few glossy streaks, then stir until smooth. Let it cool until just warm to the touch before you mix it with the eggs, otherwise the eggs can scramble — sorry, dont do that.

– Make sure the eggs are room temp and the mixing bowl is spotless and dry, it really helps the whisking get airy. When folding the chocolate in, use a rubber spatula to cut down the middle, scoop under and turn the bowl, fold until no streaks remain but dont keep beating or you’ll lose the lift.

– For a more intense chocolate flavour add a tiny pinch of instant espresso or toast the almond flour in a dry pan for a few minutes, let it cool first. A little flaky sea salt on top before serving makes the flavors pop.

– Chill the cake fully before slicing for clean pieces; run a sharp knife under hot water, wipe it dry between cuts for neat slices. Store in the fridge and bring to room temp 20 minutes before serving if you want it softer.

Torta Caprese (Chocolate Almond Torte) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected my Italian Chocolate Cake Recipe using ground almonds in a surprising way, and I'm excited to share the little-known story behind this classic.

Servings

servings

Calories

361

kcal

Equipment: 1. 22 to 24 cm springform pan, buttered and ready
2. Parchment paper and a little cocoa powder for dusting the sides
3. Heatproof bowl for melting chocolate
4. Small saucepan to sit the bowl on for a simmering water bath
5. Electric hand mixer (or a whisk if you dont have one)
6. Rubber spatula for folding and scraping the bowl
7. Kitchen scale and measuring spoons for accurate grams and teaspoons
8. Sharp knife and a cutting board to chop the chocolate and butter
9. Wire rack for cooling plus oven mitts for handling the hot pan

Ingredients

200 g dark chocolate (70% cocoa), chopped (about 7 oz)
150 g unsalted butter, diced (about 5 1/3 oz)
150 g granulated sugar (about 3/4 cup)
4 large eggs
200 g finely ground blanched almonds (almond flour) (about 2 cups)
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp fine sea salt
powdered sugar for dusting, optional

Directions

Preheat oven to 170 C (340 F). Butter a 22–24 cm springform pan, line the bottom with parchment and dust the sides lightly with cocoa powder so the cake wont stick.
Chop 200 g dark chocolate and 150 g unsalted butter, put both in a heatproof bowl over simmering water or microwave in short bursts, stir until totally smooth. Let it cool a bit so it isnt piping hot.
In a clean bowl whisk 4 large eggs with 150 g granulated sugar until pale and a bit thick, about 4–7 minutes with an electric mixer. Add 1 tsp vanilla extract and 1/4 tsp fine sea salt, mix briefly.
Temper the eggs so they dont scramble: add 2 tablespoons of the egg mixture into the melted chocolate, stir to loosen, then fold that chocolate back into the main egg mixture until combined.
Add 200 g finely ground blanched almonds (almond flour) and 2 tbsp unsweetened cocoa powder to the batter. Fold gently with a spatula until just incorporated, avoid overmixing or beating out the air.
Pour batter into the prepared pan, smooth the top and tap the pan once or twice on the counter to settle the batter and release big air bubbles.
Bake in the center of the oven for about 25–30 minutes. The edges should be set and the center still a little wobbly, a thin knife in the middle will come out with moist crumbs not wet batter. Don’t overbake or the cake will dry.
Let the cake cool completely in the pan on a wire rack, it will sink a little and set as it cools. For cleaner slices chill in the fridge at least 2 hours or overnight.
Unmold, dust with powdered sugar if you like, slice and serve plain or with whipped cream and berries. Enjoy, its moist but not too sweet so a little fruit or cream pairs great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.