Torta Caprese (Chocolate Almond Torte) Recipe
Torta Caprese is a rich, flourless chocolate torte with a moist almond crumb and deep chocolate flavor enhanced by a hint of Amaretto liqueur. This classic Italian dessert is easy to prepare and bakes into a decadent, fudgy cake with a tender crumb, perfect for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Chocolate Mixture
- 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
Egg Mixture
- 4 large eggs
- 150 g granulated sugar
Instructions
- Prepare the pan and melt chocolate and butter. Grease and line with parchment paper the base and sides of a 20 cm (8-inch) springform tin or cake pan with removable base. Preheat the oven to 180°C (350°F).
- Make the chocolate mixture. Melt the chocolate and butter together using a bain-marie (heatproof bowl over simmering water ensuring the bowl doesn’t touch the water). Stir occasionally until fully melted and combined. Remove from heat. Add in the Amaretto, ground almonds, cocoa powder, and salt. Stir until fully incorporated. Set aside to cool.
- Whip the eggs and sugar. In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium-high speed until the mixture is thick, pale, and forms a ribbon when the whisk is lifted. Alternatively, use hand-held electric beaters.
- Fold chocolate mixture into eggs. Gently fold the cooled chocolate mixture into the whipped eggs using a rubber spatula. Be careful to fold gently to retain the airiness and ensure all ingredients are fully combined.
- Bake the cake. Pour the batter into the prepared pan and level the surface using an offset spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, the edges are set, and the center slightly jiggles.
- Cool and serve. Remove the cake from the oven and let it cool on a wire rack for 20 minutes before removing it from the tin. Allow it to cool completely on a plate. Dust with cocoa powder before serving.
Notes
- Make sure not to overbake to keep the center slightly moist and fudgy.
- Using a high-quality dark chocolate will enhance the flavor significantly.
- Ensure eggs and sugar are well-whipped to incorporate air for a light texture.
- This cake is naturally gluten-free as it contains no flour.
- Store leftovers covered at room temperature or in the refrigerator.
Keywords: Torta Caprese, Chocolate Torte, Flourless Chocolate Cake, Italian Dessert, Almond Chocolate Cake, Gluten-Free Dessert
