Imagine sinking your teeth into this Torta Caprese, a heavenly flourless chocolate almond Italian cake that transports you straight to the picturesque cliffs of the Amalfi Coast.
You take a bite and are surrounded by this amazing blend of dark chocolate, almonds, and a hint of citrus zest. And the best part? It’s not overly complicated – just a few ingredients and then a little melting, mixing, and baking.
This cake is a real crowd-pleaser, whether you’re showing it off at a fancy party or enjoying a quiet moment with your morning coffee. Every slice is like a little slice of heaven. Trust me, it’s pure bliss! I like it almost as much as my Italian rum cake but this cake is much easier!
Ingredients and Notes
I love this cake because the ingredients are so simple, and I will often have them on hand. For the finest texture, use finely ground almond flour (not meal), but this isn’t necessary.
You can omit the liquor completely. For the citrus, which I highly recommend, use you can use more or less to your liking. I’ve noticed that many American versions don’t seem to use citrus in their recipes, but I think it’s that special kiss that makes this Italian. So good!
Finally, this recipe is for a small cake – for morning coffee or a small treat for a few days. If you’re entertaining, I suggest doubling the recipe and following the directions in the notes section of the recipe card.
Step by Step
Looking for a quick overview of the process? Here’s what you’ll be doing to make this fabulous cake.
Separate your eggs, whipping the yolks with sugar and orange peel until frothy. Incorporate liqueur if desired. Then gently blend in the melted chocolate-butter mixture.
Add the almond flour. After whipping egg whites with sugar until stiff peaks form, carefully fold these into your chocolate/almond flour mixture to maintain a light, airy texture.
Pour the batter into your prepared pan, ensuring it’s level, and bake for about 30 to 35 minutes, keeping an eye on that moist center.
Tips and Tricks
Allow the cake to fully cool before cutting for clean cuts.
Use high quality chocolate for the best flavor.
Don’t overbake, or the cake will be dry – test it about 5 minutes before the estimated bake time ends.
Make sure the almond flour is finely ground for the smoothest texture.
Use less almond flour for a more fudge-like cake version (reduce by 1/2 cup of almond flour).
Double the ingredients and use a 9-inch springform cake for a larger and somewhat taller cake.
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- 8-inch cake pan (9-inch springform pan for larger cake – see Notes) bottom greased and lined with parchment paper
- mixer standing or hand mixer
- 4 ounces (114 g) dark chocolate 70% or higher (bar or chips)
- 0.5 cups (114 g) unsalted butter 0.5 cups = 1 stick
- 3 large eggs separated into yolks and whites
- 0.5 cups (114 g) sugar
- 1 tablespoon (15 g) rum
- 1 large orange zested (only need zest)
- 1 3/4 cup (185 g) almond flour (finely ground if possible) *see notes for more fudge-like cake
- Please read notes about cake size and consistency before starting as well as tips and tricks.
- Preheat your oven to 350℉ (180°C). Static setting (NOT convection) is recommended. Butter and lightly flour your cake pan or line it with parchment paper.
- Melt the dark chocolate and butter together in a bainmarie, stirring until smooth. Set aside. Alternatively, you can microwave the mixture by placing the butter and chocolate in a microwave-safe bowl, microwaving in 20-second increments, and stirring very well in between.
- Separate egg yolks from whites. Whip the yolks with half of the sugar and the orange peel until frothy. Add the liqueur.
- Gently blend the melted chocolate into the whipped yolk mixture until smooth. Fold in the almond flour.
- Whip the egg whites with the remaining sugar in a separate bowl until stiff peaks form.
- Carefully fold the whipped egg whites into the chocolate mixture in two or three batches to maintain a light, airy texture.
- Pour the batter into the prepared pan, leveling the surface. Bake in the middle of the oven for about 30 to 35 minutes. The cake should be moist inside; use a toothpick to test the center of the cake at 25 minutes.
- Let the cake cool in the pan for 30 minutes before transferring it to a wire rack. Allow it to cool completely for 6 to 7 hours.
- To remove the cake from the pan, run a knife along the edges to loosen it. If using a springform pan, release the latch and remove the ring. If using a regular pan, gently tap and tilt to release onto a plate or rack.
- Once thoroughly cooled, sprinkle generously with icing sugar just before serving.