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A slice of torta Caprese is garnished with powdered sugar and a rose.

Flourless Chocolate Almond Cake

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Torta Caprese is a gluten-free chocolate cake from the island of Capri in Italy. Toasted almond flour makes a difference. Only 5 ingredients and gluten-free!
Course Dessert
Cuisine Italian, Western
Diet Gluten Free
Keyword almond flour, Capri, chocolate, gluten-free, Italian baking, Italian dessert, Italy, Naples, springform pan, torta caprese
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Author Holly Ford

Equipment

Ingredients

  • 2 cups almond flour
  • 8 oz bittersweet chocolate broken into pieces
  • 3/4 cup butter cut into pieces
  • 3/4 cup sugar
  • 4 eggs separated
  • powdered sugar for dusting

Instructions

  • Preheat the oven to 350˚F. Grease a 9-inch springform pan.
  • Place a skillet over med-low heat. Add the flour and toss around frequently with a wooden spatula until the flour turns its color to golden brown, about 3-4 minutes. Remove the skillet from the heat and transfer the flour into a bowl; let it cool.
  • Put chocolate and butter in a heat proof mixing bowl and place it in a double boiler over simmering water, and let them melt; about 2-3 minutes, string occasionally. Remove from the heat.
  • Add the sugar to the chocolate butter mixture and mix well. Add the egg yolks and mix well. Add the toasted almond flour; mix well.
  • In another mixing bowl, beat egg whites until stiff peaks form. Put the egg whites into the chocolate and egg yolk mixture, and fold together.
  • Pour the cake batter into the prepared springform pan. Bake in the oven for 35-40 minutes or a skewer inserted in the middle comes out clean with a few moist crumb attached. Let the cake cool completely and dust with powdered sugar.

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