Torta Caprese
Authentic Torta Caprese recipe - a rich Italian chocolate almond cake made without flour. This gluten-free dessert bakes in 50 minutes with bittersweet chocolate and almond flour.
Equipment
- oven
- 9-inch springform pan
- mixing bowl
- electric hand mixer
- spatula
- heatproof bowl
- pot
- whisk
- knife
- cutting board
- measuring cups
- measuring spoons
- wire rack
Ingredients
Cake Batter
- 2 sticks unsalted butter softened at room temperature (1 cup)
- 1 1/4 cups granulated sugar
- 6 large eggs separated and at room temperature
- 7 ounces bittersweet chocolate finely chopped
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
For Serving
- powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (165°C). Generously grease a 9-inch round springform pan with butter and line the bottom with a circle of parchment paper.
- Place the softened butter and granulated sugar in a large mixing bowl. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream them together on medium-high speed for 3-4 minutes until the mixture is light, pale, and fluffy.
- Beat the 6 egg yolks into the butter-sugar mixture one at a time, ensuring each yolk is fully incorporated before adding the next. Mix in the vanilla extract. In a separate, clean, dry bowl, use the electric mixer to beat the 6 egg whites with the salt on high speed until they form stiff, glossy peaks.
- Melt the finely chopped bittersweet chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth. Remove from heat and let it cool slightly. Stir the melted chocolate into the butter and egg yolk mixture until just combined.
- Gently fold the almond flour and cocoa powder into the chocolate batter using a spatula until no dry streaks remain. Then, carefully fold in the whipped egg whites in three separate additions, using a light lifting motion to keep the batter airy.
- Pour the batter into the prepared springform pan and spread it into an even layer. Bake for 45-50 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool completely in the pan on a wire rack. The center will sink slightly as it cools, which is normal. Once cool, run a knife around the edge, release the springform pan clasp, and transfer the cake to a serving plate.
- Dust the top of the cooled cake generously with powdered sugar just before serving.
Notes
The center will sink slightly as it cools, which is normal.