Flourless Chocolate Cake (Caprese Cake)
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The most sinfully delicious chocolate cake also known as a Caprese Cake or Torta Caprese. This chocolatey dessert originated on the Island of Capri and is one of the most delicious flourless chocolate cake’s I’ve ever had!
Coming at you straight from the Island of Capri today!
Can I ask you to take another look at the picture above, and let’s just have a moment of silence for the most beautiful, tender chocolate cake that’s entirely floureless!
This decadent and luxurious flourless chocolate cake (or Torta Caprese) was one of my main attractions for making the hike from Positano to Capri this past summer. Nevermind the Blue Grotto, what can compare with a flourless chocolate cake?
Not much, my husband will tell you.
The beautiful thing about a flourless chocolate cake is that you don’t have to follow a gluten-free diet to enjoy it! Unlike cakes that use gluten-free flour and sometimes leave a funny taste or texture in your mouth, this one is made using almond flour and tastes just like a light, yet fudge cake should.
This is something brand new for me as I’ve never shared a flourless cake here on the blog before. Come to think of it; I haven’t shared a cake recipe with you in a while! There were a few rounds of muffins in the January that wouldn’t end. Like the lemon zucchini ones and the banana ones that are naturally sweetened. So today I thought I’d share a chocolate cake that was meant to be made flourless and what do you know it, it’s right in time for Valentine’s Day!
WHAT IS CAPRESE CHOCOLATE CAKE?
A Caprese cake (or Torta Caprese) is an old Neapolitan dessert that comes to us from the Island of Capri. It’s better known as a flourless chocolate cake here because it’s made with almond meal (or almond flour) rather than traditional all-purpose flour. Caprese cake also traditionally doesn’t contain a leavening agent (such as baking powder or baking soda.) It instead includes whipped egg whites that give the cake a just a bit of height.
WHAT INGREDIENTS DO I NEED TO MAKE FLOURLESS CHOCOLATE CAKE
- almond meal (or almond flour)
- chopped chocolate
- salted butter
- granulated sugar
WHAT KIND OF BUTTER DO I NEED
I prefer to use salted butter for this recipe as it gives it a more balanced flavor and doesn’t make this flourless cake too sweet. However, if you’ve got unsalted butter, you can still use it in the recipe, stir in 1/4 teaspoon of salt when you add the almond flour to the recipe.
WHAT KIND OF CHOCOLATE DO I NEED? CAN I USE CHOCOLATE CHIPS?
I prefer and suggest using good, high-quality chocolate here. I usually buy chocolate bars sold in the baking aisle and then chop it up for this recipe. I prefer to use bittersweet chocolate here because I like a darker, less sweet chocolate cake. However, semi-sweet will also work, it’ll just be a little sweeter. If you prefer your desserts on the sweeter side, use semi-sweet! For those of us that like our desserts less sweet, bittersweet is the way to go, IMO. Chocolate chips will also work for this recipe, but I find that chopped chocolate yields better results.
IS FLOURLESS CHOCOLATE CAKE GLUTEN-FREE?
Yes, it is! My flourless chocolate cake contains almond meal instead of all-purpose flour, so it’s naturally gluten-free and suitable for those that suffer from Celiacs or have other issues that prevent them from consuming gluten.
CAN I MAKE THIS IN ADVANCE?
The beautiful thing about my Caprese cake is that you can make it up to one day in advance and it will taste just as good if not better on day two.
HOW TO MAKE THE BEST FLOURLESS CHOCOLATE CAKE
- Start by melting the butter and the chocolate together. You’ll want to do this in 30-second increments in the microwave, so you don’t end up burning the chocolate.
- Stir in the almond meal and sugar and allow the mixture to cool before adding egg yolks and vanilla.
- While the mixture cools, whip the egg whites until they form soft peaks in a stand mixer or with a hand mixer
- Once you’ve added the egg yolks and the vanilla and mixed it in, you’ll gently fold in the egg whites. Be careful not to knock too much air out of the egg whites; the torte won’t rise as much if you do.
HOW TO SERVE FLOURLESS CHOCOLATE CAKE
I prefer to serve this Torta Caprese nice and simple, the way they do on the Island of Capri — with just a dusting of powdered sugar. Sometimes I’ll add a handful of fresh berries on the side for a little contrast. However, if you’re a chocolate fanatic, you can drizzle on homemade chocolate ganache or serve this chocolate almond cake with a scoop of vanilla ice cream!
WHAT’S THE BEST WAY TO STORE CAPRESE CAKE?
No need to refrigerate this chocolate cake. All you want to do is place it in an airtight container, and it should be fine on the counter for 3-4 days.
CAN I FREEZE LEFTOVER FLOURLESS CHOCOLATE CAKE?
If you’d like to store your cake in the freeze, wrap it in freezer paper and then place it in a zip top bag. You can store this well wrapped in the freezer for up to 3 months!
Warm chocolate cake topped with a generous sprinkle of powdered sugar is all you need to make Valentine’s Day or any other day perfect!
P.S. If you have a difficult time finding almond meal (or almond flour) in your grocery store, you can buy it online (affiliate link.)
- 1 ⅓ cups almond meal
- 4 ½ ounces chocolate, chopped (bittersweet or semi-sweet)
- ½ cup EACH: salted butter AND granulated sugar
- 3 large eggs, room temperature (and separated)
- 2 teaspoons vanilla extract
- powdered sugar, for dusting
- PREP: Line an 8-inch round cake pan with parchment paper, set aside. Position a rack in the center of the oven and preheat the oven to 325ºF.
- CHOCOLATE: Place the chopped chocolate in a glass bowl, along with the butter and heat in the microwave in 30-second increments until the butter melts. Make sure to stir in between. You’ll want to stop before the chocolate melts completely. Let sit for a few seconds then start stirring, the hot butter helps melt the chocolate without additional microwave zaps! When the chocolate melts, add the sugar and the almond meal and stir. Allow the mixture to cool to the touch. Then add the egg yolks and the vanilla extract; stir to combine.
- WHIP: In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Fold the whites into the chocolate mixture, gently so you don’t knock all the air out.
- BAKE: Pour the batter into the prepared cake pan. Smooth out the top and bake for roughly 36-39 minutes or until the top sets and a skewer inserted in the center comes out mostly clean (crumbs are fine, you don’t want wet batter though.) Allow the cake to cool completely in the cake pan (set over a wire rack.) Dust the cake with powdered sugar before serving with whipped cream or fresh fruit!
- Although this recipe can be made with both bittersweet and semi-sweet chocolate, we prefer it with bittersweet chocolate. Check the post for a full explanation on why! 🙂
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