Name: Torta Caprese (Chocolate Almond Torte) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 150 g dark chocolate 70%, coarsely chopped; 150 g unsalted butter, room temperature; 30 ml Amaretto (almond liqueur); 150 g almond meal (ground almonds); 10 g cocoa powder (unsweetened); ¼ tsp fine salt; 4 large eggs; 150 g granulated sugar

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Introduction

Torta Caprese is a rich, flourless chocolate torte from Italy, known for its moist texture and intense almond flavor. This delicious dessert combines dark chocolate and almond meal for a decadent treat that’s surprisingly easy to make.

A round chocolate cake sliced into nine pieces sits on a white plate with ridged edges; the cake has a dark brown, cracked top layer dusted with cocoa powder, showing a dense, moist inside. The cake slices are arranged with a small gap between one slice removed and placed near the edge of the plate. Cocoa powder is scattered around the plate and on the white marbled surface beneath it. A knife with chocolate smudges rests on the surface next to the plate, and a glass of dark amber liquid is partially visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g dark chocolate 70% (coarsely chopped)
150 g unsalted butter (room temperature)
30 ml Amaretto (almond liqueur)
150 g almond meal (ground almonds)
10 g cocoa powder (unsweetened)
¼ tsp fine salt
4 large eggs
150 g granulated sugar

Instructions

Step 1: Prepare the pan by greasing and lining the base and sides of a 20 cm (8-inch) springform tin or cake pan with removable base using parchment paper. Preheat the oven to 180°C (350°F).
Step 2: Melt the chocolate and butter by placing them in a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until fully melted and combined, then remove from heat.
Step 3: Add the Amaretto, almond meal, cocoa powder, and salt to the melted chocolate mixture. Stir until fully incorporated and set aside to cool.
Step 4: In a stand mixer fitted with a whisk attachment, or using hand-held electric beaters, whip the eggs and sugar on medium-high speed until the mixture is thick, pale, and forms a ribbon when the whisk is lifted.
Step 5: Gently fold the cooled chocolate mixture into the whipped eggs using a rubber spatula, making sure to incorporate it fully while maintaining the airiness of the eggs.
Step 6: Pour the batter into the prepared pan and level the surface with a spatula. Bake for 25–30 minutes until a toothpick inserted into the center comes out with a few moist crumbs, the sides are set, and the center still jiggles slightly.
Step 7: Remove from the oven and cool on a wire rack for 20 minutes before releasing the cake from the tin. Allow to cool completely on a plate and dust with cocoa powder before serving.

Tips & Variations

Use high-quality dark chocolate for the best flavor and texture.
For a nut-free variation, replace almond meal with finely ground hazelnuts or omit liqueur and substitute with vanilla extract.
Serve with fresh berries or a dollop of whipped cream to balance the rich chocolate.

Storage

Store the torta caprese in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. This cake can also be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge.

How to Serve

A rich chocolate cake with a dense, moist dark brown layer and a slightly cracked top layer of a lighter brown cocoa dusting, sliced into eight pieces with one slice partially lifted in the center, all placed on a white plate with a scalloped edge; the plate sits on a white marbled surface with scattered cocoa powder around its edges. In the background, there is a clear glass filled with amber liquid and a small clear bowl of white cream. Additionally, a white camellia flower with green leaves is visible to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Torta Caprese without Amaretto?

Yes, you can omit the Amaretto or replace it with a teaspoon of almond extract or vanilla extract for a similar flavor profile.

Why is my Torta Caprese dense and dry?

To avoid dryness, be careful not to overbake. The center should still have a slight jiggle when removed from the oven, and the cake will set as it cools.