Home » Recipes » Cake and Cupcakes » Torta Caprese

Torta Caprese

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.

Slice of torte caprese on a plate with a fork and cake in the background.

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.

Ingredients for torta caprese

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.

Egg yolk mixture in glass bowl.
Adding melted chocolate to the egg yolk mixture.

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.

Adding almond flour to the chocolate mixture.
Mixing the batter in a glass bowl.

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.

Top view of cake before going into the oven.

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.

Torte Caprese with three slices cut and forks.

More Chocolate

If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! SUBSCRIBE for more recipes.

📖 Recipe

Torte Caprese with three slices cut and forks.

Torta Caprese

A must-try: the Torta Caprese, where rich dark chocolate meets almond flour and citrus zest, creating a decadent Italian masterpiece!
5 from 2 votes
Author: Marie
Prep Time 15 minutes
Cook Time 35 minutes
Resting 7 hours
Total Time 7 hours 50 minutes
Course Dessert
Cuisine Italian
Servings 14
Calories 241 kcal


  • 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.


To make a larger cake for entertaining: Double the recipe, use a 9-inch springform pan, and bake for 45 to 50 minutes.
For a more fudge-like consistency: Use less almond flour – for the 8-inch version (small cake), use 1 1/4 cups almond flour, and for the 9-inch springform pan (larger cake), which doubles all ingredients, use 2.5 cups almond flour. 
Use high-quality dark chocolate for the best flavor.
Make sure your almond flour is finely ground for a smoother texture.
Allow the torte to cool completely before slicing for cleaner cuts.
Adding too much citrus zest can overpower the other flavors.
Cutting into the torta while still warm can cause it to crumble.
Allow it to cool fully for best results.


Calories: 241kcalCarbohydrates: 16gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 55mgSodium: 17mgPotassium: 83mgFiber: 2gSugar: 12gVitamin A: 278IUCalcium: 42mgIron: 2mg
Want More Recipes? Subscribe Today


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating