Introduction

This Torta Caprese recipe delivers the ultimate Perfect Flourless Chocolate Cake. With just five simple ingredients—dark chocolate, almonds, butter, eggs, and sugar—this classic Italian dessert is rich, fudgy, and naturally gluten-free. It’s an elegant yet easy treat perfect for any occasion. For another simple, flourless dessert, try this Easy No Sugar No Flour Healthy Cookies Ready in 30 Minutes.

Ingredients

This Torta Chocolate Cake is a study in rich, deep flavor and a wonderfully dense, fudgy texture. The combination of high-quality chocolate and almond flour creates a decadent, gluten-free dessert that is both elegant and satisfying.

• 12 tablespoons unsalted butter, cut into pieces
• 6 ounces bittersweet chocolate, chopped (60-64% cacao)
• 1 teaspoon pure vanilla extract
• 4 large eggs, separated
• 1 cup granulated sugar, divided
• 2 cups blanched almond flour
• 2 tablespoons Dutch-processed cocoa powder
• 1/2 teaspoon kosher salt
• Confectioners’ sugar for dusting

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Torta Chocolate Cake recipe is about 25% faster than many traditional layer cakes, thanks to its streamlined, one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Pans and Preheat

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. This ensures your Torta Chocolate Cake layers will release cleanly after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, sift together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1½ teaspoons of baking soda, and 1 teaspoon of salt. Sifting is key for a light, tender crumb and prevents lumps in your batter.

Step 3 — Mix Wet Ingredients

In a large mixing bowl, whisk 2 cups of granulated sugar with ½ cup of vegetable oil until combined. Beat in 2 large eggs, one at a time, followed by 1 cup of whole milk and 2 teaspoons of pure vanilla extract. The mixture should be smooth and slightly thickened.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed just until incorporated. Finally, stir in 1 cup of freshly brewed hot coffee. The batter will be thin—this is normal and contributes to the cake’s signature moist texture.

Step 5 — Bake the Layers

Divide the batter evenly between the prepared pans. Bake on the center rack for 30-35 minutes. The Torta Chocolate Cake is done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. The tops will spring back lightly when touched.

Step 6 — Cool Completely

Let the cakes cool in their pans on a wire rack for 15 minutes. Then, run a knife around the edges and invert them onto the rack. Peel off the parchment paper and allow the layers to cool completely before frosting, about 1-2 hours. A warm cake will melt your frosting.

Step 7 — Make the Chocolate Frosting

While the cakes cool, prepare a classic chocolate buttercream. Beat 1 cup of softened unsalted butter until creamy. Gradually add 3-4 cups of sifted powdered sugar and ¾ cup of cocoa powder, alternating with ¼ cup of milk and 1 teaspoon of vanilla. Whip until light and fluffy.

Step 8 — Assemble and Frost

Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Carefully place the second layer on top. Apply a thin “crumb coat” of frosting over the entire cake, chill for 15 minutes, then apply the final, smooth layer of frosting.

Step 9 — Slice and Serve

For clean slices, dip your knife in hot water and wipe it dry between cuts. This decadent Torta Chocolate Cake pairs wonderfully with a glass of cold milk or a scoop of vanilla ice cream. Store any leftovers covered at room temperature for up to 3 days.

Nutritional Information

Calories	420 kcal
Protein	6g
Carbohydrates	55g
Fat	20g
Fiber	3g
Sodium	280mg

Note: Nutritional values for this Torta Chocolate Cake are estimates based on typical ingredients and serving size. Actual values may vary depending on specific brands and preparation methods.

Healthier Alternatives

This classic Torta Chocolate Cake can be easily adapted to fit various dietary needs without sacrificing its rich, indulgent character. Here are some practical ingredient swaps to consider.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost in protein and a subtly nutty, denser crumb.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit-erythritol blend to significantly reduce carbs and sugar content while maintaining sweetness.
• Dairy-Free Moisture — Use unsweetened applesauce, mashed avocado, or a dairy-free yogurt in place of butter or oil for a moist, dairy-free cake with a fudgier texture.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend instead of regular flour for a celiac-friendly Torta Chocolate Cake that stays tender.
• Low-Sodium Leavening — If using baking powder, choose an aluminum-free, low-sodium variety to reduce sodium content without affecting the cake’s rise.
• Nut Milk — Substitute whole milk with unsweetened almond, oat, or cashew milk for a dairy-free, lower-calorie liquid that works perfectly in the batter.
• Dark Chocolate Upgrade — Opt for a higher percentage (70%+) dark chocolate or cacao powder to intensify the chocolate flavor and add antioxidants while reducing sugar.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the deep, rich flavor of this Torta Chocolate Cake.
• For a festive touch, serve alongside a glass of ruby port, a dark roast coffee, or a cold glass of milk.
• Turn it into a show-stopping dessert by layering slices with fresh berries like raspberries or strawberries and a drizzle of chocolate or raspberry sauce.
• For a sophisticated plating, dust the plate with powdered sugar or cocoa powder and add a mint sprig for a pop of color.
• This Torta Chocolate Cake is perfect for celebrations like birthdays and dinner parties, but its elegant simplicity also makes it a wonderful everyday treat.
• To keep the cake moist, store any leftovers in an airtight container at room temperature for up to three days.

Whether you enjoy a simple slice or dress it up for a special event, this Torta Chocolate Cake promises a decadent and satisfying experience.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, butter, and dairy to room temperature for a smoother, more voluminous batter.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to avoid developing gluten, which makes the cake tough.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix:
  Spoon flour into your measuring cup and level it off for accuracy; too much flour yields a dry cake.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the ¾ baking mark to prevent the cake from collapsing from a sudden temperature drop.
• Mistake: Not properly preparing your cake pans. Fix: Always line the bottom with parchment paper and grease the sides to guarantee clean release.
• Mistake: Using old baking powder or soda. Fix: Test leaveners for activity before use; expired ones won’t provide the necessary lift for a perfect Torta Chocolate Cake.
• Mistake: Frosting a warm cake. Fix: Let the cake layers cool completely on a wire rack; frosting a warm cake will melt and slide off.
• Mistake: Baking at the wrong oven temperature. Fix: Use an oven thermometer to verify accuracy, as an oven that runs hot or cool ruins texture.
• Mistake: Substituting natural cocoa powder for Dutch-processed (or vice versa) without adjusting leaveners. Fix: Understand the acidity difference; using the wrong type can affect rise and flavor in your Torta Chocolate Cake.

Storing Tips

• Fridge: Store your Torta Chocolate Cake in an airtight container or tightly wrapped in plastic for up to 5 days. Refrigeration helps keep the frosting stable.
• Freezer: For longer storage, wrap the whole cake or individual slices tightly in plastic wrap, then in foil or a freezer bag. It will keep well for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, gooey slice, microwave a single portion for 10-15 seconds. For a whole cake, warm in a 300°F (150°C) oven until just heated through, ensuring the internal temperature reaches at least 165°F (74°C) for food safety.

Always let the Torta Chocolate Cake cool completely before storing to prevent condensation, which can make the texture soggy.

Conclusion

This Torta Chocolate Cake is a stunning, naturally gluten-free dessert that’s rich, moist, and perfect for any occasion. If you love decadent chocolate cakes, you should also try our Chocolate Chocolate Mousse Cake Recipe or Best Hot Fudge Chocolate Pudding Cake Recipe. Give this recipe a try and let us know how it turned out in the comments below!

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Torta Caprese (Italian Flourless Chocolate Almond Cake)

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A divine Italian flourless chocolate cake from Capri made with almond flour and rich bittersweet chocolate. This easy-to-make dessert features a beautiful cracked top and incredibly moist, tender crumb.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 to 10 1x
• Method: Dessert
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 12 tablespoons unsalted butter, cut into pieces
• 6 ounces bittersweet chocolate, chopped (60-64% cacao)
• 1 teaspoon pure vanilla extract
• 4 large eggs, separated
• 1 cup granulated sugar, divided
• 2 cups blanched almond flour
• 2 tablespoons Dutch-processed cocoa powder
• 1/2 teaspoon kosher salt
• Confectioners' sugar for dusting

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter or oil.
2. Place chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch. Stir in vanilla extract.
3. Add egg whites and 1/2 cup granulated sugar to a stand mixer with whisk attachment and whip on high speed until stiff peaks form. Transfer to a separate bowl and chill.
4. Add egg yolks and remaining 1/2 cup sugar to the mixer bowl and whip on medium-high speed until thick and pale yellow, about 3 minutes. Add chocolate mixture and mix on medium speed for about 15 seconds until incorporated.
5. Add almond flour, cocoa powder, and salt to the yolk mixture and mix until incorporated, about 30 seconds.
6. In 2 batches, fold the chilled whipped egg whites into the chocolate-almond mixture using a rubber spatula until combined.
7. Pour the batter into the prepared pan and bake for 40-42 minutes until puffed and beginning to crack on top.
8. Cool completely on a wire rack before removing from pan.
9. Dust with confectioners' sugar before serving.

Notes

High-quality dark chocolate is essential for the best flavor. Use eggs at room temperature for optimal whipping. This cake is naturally gluten-free and can be made with plant butter as a substitute.

Nutrition

• Calories: 385
• Sugar: 28
• Sodium: 155
• Fat: 26
• Saturated Fat: 12
• Unsaturated Fat: 11
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 3
• Protein: 9
• Cholesterol: 115

FAQs

What is the difference between a Torta Chocolate Cake and a regular chocolate cake?

A Torta Chocolate Cake often refers to a specific style of rich, dense, and moist chocolate cake, sometimes layered or incorporating unique regional ingredients. The texture and flavor profile can be distinct from a standard fluffy chocolate cake. This recipe creates an authentic and decadent Torta Chocolate Cake experience.

Can I make this Torta Chocolate Cake recipe ahead of time?

Yes, this Torta Chocolate Cake actually benefits from being made a day in advance, as the flavors develop and the texture becomes even more moist. Store it tightly covered at room temperature or in the refrigerator. For the best results, frost or glaze the cake on the day you plan to serve it.

What is the best type of chocolate to use for this cake?

For the deepest chocolate flavor in your Torta Chocolate Cake, use a high-quality cocoa powder and bittersweet or semisweet baking chocolate. The combination provides the rich, intense taste characteristic of this dessert. Avoid using milk chocolate, as it can make the cake overly sweet and less authentic.