This cake is a simple, elegant chocolate dessert that comes together from a few high-quality ingredients and a little technique. It’s naturally flourless and almond-forward, with a thin crisp top and a moist, tender interior that keeps well and slices beautifully.

I make this when I want an impressive dessert with minimal fuss: the batter is straightforward, and the oven does the rest. It’s also forgiving—small variations won’t ruin it—so you can focus on texture and timing rather than complex steps.

Below I break down the ingredients, follow the original method step by step, and share practical tips I use every time to hit that perfect crust-and-tender-crumb balance.

Ingredients

6 eggs, eggs and whites separated — whites whipped into a meringue to lighten the cake; yolks enrich the batter.
225 grams or 8 ounces of sugar — sweetens and stabilizes both the meringue and the butter-yolk mixture; the recipe divides it in two.
280 grams or 10 ounces bittersweet chocolate — provides the chocolate base and structure; melt gently to preserve texture.
280 grams or 10 ounces softened unsalted butter — adds richness and helps create a tender crumb; soften, don’t melt.
340 grams super-fine almond flour — the sole dry component; superfine texture keeps the crumb smooth and even.
powdered sugar for garnish — optional finish that highlights the cake’s top and makes slices look polished.

Torta Caprese in Steps

Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
Separate the 6 eggs into whites and yolks. Place the whites in a clean, dry mixing bowl and set the yolks aside.
Divide the 225 g sugar into two equal portions (112.5 g and 112.5 g).
In a stand mixer fitted with the whisk attachment, add the egg whites and 112.5 g of the sugar. Whip on high speed until stiff, glossy peaks form, about 6–7 minutes. Transfer the meringue to the refrigerator while you prepare the rest of the batter.
Place the 280 g bittersweet chocolate in a heatproof bowl set over (not touching) simmering water (double boiler). Stir until completely melted and smooth. Remove from heat and let the chocolate cool slightly while you proceed (it should be warm, not hot).
In the stand mixer (use the whisk or paddle attachment), add the 280 g softened unsalted butter and the remaining 112.5 g sugar. Whisk on high speed until the mixture is light and fluffy, about 4–5 minutes.
With the mixer running on low-to-medium speed, add the 6 egg yolks one at a time, waiting until each yolk is incorporated before adding the next. Scrape down the bowl as needed.
Remove the bowl from the mixer. Gently fold in the 340 g superfine almond flour with a spatula until evenly combined.
Fold the cooled melted chocolate into the almond-butter-yolk mixture until uniformly mixed and smooth.
Carefully fold the chilled meringue into the chocolate-almond batter in two additions, using gentle motions to preserve as much air as possible until no white streaks remain.
Prepare a 10-inch springform pan: butter the sides and bottom (use some of the softened butter) and line the bottom with a circle of parchment paper. Spoon the batter into the prepared pan and smooth the top.
Bake at 350°F (175°C) for 40–42 minutes, until the top is set and a thin crust has formed (the center may still be slightly moist).
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. When cool, remove the springform ring and transfer the cake to a serving plate.
Dust the cooled cake with powdered sugar before serving.

Top Reasons to Make Torta Caprese

It’s naturally gluten-free—no flour required—so it serves guests with gluten sensitivity without extra fuss.
The texture is memorable: a thin, crackly top with a dense, moist interior that feels decadent without being heavy.
It showcases two excellent ingredients—bittersweet chocolate and almond flour—so quality matters and pays off.
Preparation is straightforward: the technique matters more than a long ingredient list, so it’s easy to master.
It’s a great make-ahead dessert: flavor settles as it cools, and it slices cleanly when chilled briefly.

Allergy-Friendly Substitutes

Nut allergy: try sunflower seed flour as a 1:1 substitute for almond flour, but expect a slightly greener tint and a different flavor profile; toast-free seeds reduce bitterness.
Dairy-free: replace the softened unsalted butter with an equal amount of a firm plant-based butter alternative; choose one designed for baking to mimic texture.
Lactose-sensitive chocolate: use a dairy-free dark chocolate labeled vegan or dairy-free in place of bittersweet chocolate.
Egg concerns: this cake relies on eggs for structure and lift; there’s no simple like-for-like swap—if you need egg-free, consider a different recipe built for that diet.

Tools of the Trade

Stand mixer with whisk and paddle attachments — for stable meringue and a light butter-sugar mix.
Heatproof bowl and double boiler setup — melts chocolate gently and prevents scorching.
10-inch springform pan and parchment circle — for easy release and even baking.
Spatulas (rubber and offset) — for folding and smoothing batter without deflating it.
Wire cooling rack — lets the cake cool evenly in the pan.

Mistakes Even Pros Make

Folding aggressively — you’ll lose the meringue’s air. Use wide, gentle strokes and fold in two additions as instructed.
Adding hot chocolate to the batter — if the chocolate’s too hot it can break the butter-yolk mix; let it cool until warm, not hot.
Underwhipping or overwhipping whites — underwhipped whites won’t provide lift; overwhipped whites can become dry and grainy. Aim for glossy, stiff peaks.
Using coarse almond meal — the cake will be grainy. Super-fine almond flour gives the smoothest result.
Skipping the parchment or not greasing the pan — the bottom can stick and the cake may tear when you remove the ring.
Relying on a toothpick test alone—this cake’s center should be slightly moist; the top should be set with a thin crust, not bone dry.

Make It Fit Your Plan

Make-ahead and serving

Make the cake a day ahead: cool completely, store covered in the fridge, then dust with powdered sugar just before serving.
Serve slightly chilled or at cool room temperature; chilling firms the texture and makes clean slices easier.

Portions and timing

A 10-inch springform yields about 10–12 generous slices. For a smaller gathering, halve the recipe and bake in a smaller pan, watching bake time closely.

Little Things that Matter

Room temperature eggs and softened butter blend more smoothly; yolks incorporate better and give a silkier batter.
Chill the meringue briefly before folding so it’s stable and easier to fold in without deflating.
Chop the chocolate finely before melting; it melts evenly and faster in a double boiler.
Don’t skip scraping down the bowl when adding yolks and almond flour; pockets of unmixed ingredients change texture.
Let the cake cool completely in the pan to set; removing the ring too soon can cause the cake to sink or crack.

Freezer-Friendly Notes

Freeze whole or in slices. Wrap tightly in plastic wrap and place in a sealed freezer bag or container to avoid freezer burn.
Thaw in the refrigerator overnight or on the counter for a couple of hours before serving. Re-dust with powdered sugar after thawing if needed.
For best texture, consume within a couple of months of freezing.

Your Top Questions

Can I use regular almond meal? Yes, but the texture will be coarser; superfine almond flour gives a silkier crumb and a more uniform batter.
How do I know when it’s done? The top should be set with a thin crust; the center may still feel slightly moist when you touch it gently. It should not be runny.
Can I use milk chocolate? You can, but milk chocolate will make the cake sweeter and less intense. Bittersweet chocolate gives the best balance and structure.
Should I refrigerate this cake? You can store it at cool room temperature for a day in a covered container, but refrigeration extends freshness and makes slicing easier.
Why did my cake sink? Common causes: folding too aggressively, underwhipped meringue, or opening the oven before the top has set. Also ensure oven temperature is accurate.

The Takeaway

Torta Caprese is a straightforward, impressive flourless chocolate cake that celebrates almond flour and bittersweet chocolate. Follow the steps carefully—especially the meringue and gentle folding—and use superfine almond flour for the best texture. It’s naturally gluten-free, makes ahead beautifully, and rewards attention to small details like chocolate temperature and gentle folding. Dust with powdered sugar and serve with a simple accompaniment: whipped cream, berries, or a scoop of vanilla ice cream if you like.

Print Recipe Save it for later