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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.

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/torta-chocolate-cake-recipe/

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