Last updated on November 20th, 2025.
Torta caprese is a classic Italian cake rich in chocolate flavor and tender, moist texture. The combination of almond flour, melted chocolate and light meringue folded into the batter is what give this cake a rich, dense, yet tender texture and flavor.
Torta caprese is one of these tender and moist cakes that melts in your mouth, but you keep chewing because the nuts are giving the cake the best nutty texture.
This is a very interesting cake, it is sort of a flour free pound cake and gets its well balanced structure and light texture from the meringue. It gets it rich crumbs from the melted chocolate, butter and egg yolks which are incorporated into the batter first. Almonds, add volume and texture, but the thing is that almonds are very mild in flavor, and chocolate is not, so its mostly a chocolate cake. Very different than when we bake Pistachio Torte cake, or Hazelnut cake, so it is 100% a delectable chocolate cake.
This recipe is inspired by Giuseppe’s Italian Bakes’ cookbook. I adapted the flavors and technique to create my version.
Key Ingredients
The complete torta caprese recipe is below in the recipe card, here is a quick recap to the key ingredients and substitutions when possible.
- Roasted Bleached, or slivered Almonds. You can also use almond meal, slivered almonds, or a combination. Using roasted almonds is another way to add another deep layer of flavor. The almond flour contributes to the unique texture of Torta Caprese. You cab also use any nut that will not overwhelm the chocolate flavor; I recommend Hazelnuts.
- Unsweetened cocoa powder and chopped Dark chocolate. (72% is best) I love using the combination of both when I bake because cocoa powder is the ingredients with the most chocolate flavor, while dark chocolate adds a smooth, creamy texture coming from the cocoa butter.
- Large eggs, separated and at room temperature. The eggs are what give this cake its stable structure and light airy texture.
- confectioners’ sugar. To dust the cake.
Make It
Below are step by step images for a visual cues, I added all my tips and ticks for best results.
- Room Temperature Ingredients: Allow eggs and butter to come to room temperature before starting. This helps in achieving a better emulsion and even mixing.
- Separate Eggs when cold: Cold eggs are more likely not to break the egg yolks into the egg whites. Then, allow them to reach room temperature.
- Cake pan. Use a 9-inch round pan or a springform pan. Grease the bottom of the pan and line it with parchment paper.
- Fold Ingredients Gently: When combining the almond flour and melted chocolate mixture with the whipped egg whites, fold them in gently using a spatula. This preserves the airiness of the whipped egg whites.
- Check for Doneness: Baking time can vary from oven to oven; use the toothpick test to check for doneness. Insert a toothpick into the center of the cake, and if it comes out with a few moist crumbs (not wet batter), the cake is ready.
- Cooling. Allow the Torta Caprese to cool completely in the pan before transferring it to a wire rack. This helps the cake set and prevents it from collapsing.
Torta Caprese is a rich cake with a decadent chocolate flavor that can be served warm or at room temperature. Traditionally, the cake is dusted with powdered sugar over ribbons to create a pleasant geometric design.
A slice can be topped with homemade whipped cream, fresh berries, a dollop of fruity preserves, vanilla ice cream, or a drizzle of chocolate ganache.
Storing
Torta Caprese stays fresh when stored in an airtight container at room temperature for up to three days. To freeze for a longer shelf life, allow the cake to cool completely, wrap it with plastic wrap, place it in a plastic bag, and freeze for up to four weeks.
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Rich and Tender Torta Caprese Cake (no flour)
Ingredients
- 1 1/2 Cups Roasted Blanched or slivered almonds finely ground (225g) OR 2 cups of almond meal
- 3/4 Cup Dark chocolate (130g)
- 2/3 Cup Unsweetened natural cocoa powder (60g)
- 1 teaspoon Baking powder
- 1 Cup Unsalted butter, soft (225g)
- 1 Cup +2 Tablespoons Sugar (225g)
- 5 Large Eggs, separated at room temperature
- 1 teaspoon Vanilla extract
- Powdered sugar for dusting the cake
Instructions
- Preheat oven to 340F (160C) and grease the bottom of one nine-inch pan. Line with parchment paper.
- Melt the chocolate in a heat proof bowl in the microwave using 30 seconds increments. (Or use a double boiler)
- Mix the almonds, cocoa powder, baking powder in a medium bowl.
- In a bowl of a stand mixer fitted with the paddle attachment (or, use a hand mixer and a large bowl), beat the butter and 1/2 cup of the sugar (100g) until light and fluffy, about 2-3 minutes.
- Mix in the melted chocolate, then scrape the bottom and sides of the bowl.
- Mix in the egg yolks, one yolk at a time, followed by the extracts.
- In a separate bowl, whip the egg whites until foamy, about one minute.
- Increase the speed to high and gradually add the rest of the sugar. Whip until you have a stiff peak meringue. This should take about 2-3 minutes.
- Add one-third of the almond mixture to the butter mixture and fold it along with one-third of the meringue.
- Repeat the previous step twice, then pour the batter into the prepared pan.
- Bake for 55-60 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.
- Remove from the oven and allow the cake to cook in the pan before inverting it to a serving plate.
- When ready to serve, run a sharp knife around the sides of the cake, then invert it to a wire rack, or a serving plate.
- Place 4-5 nine-inch ribbon strips over the cake in a random order, allowing them to cross each other.
- Dust the cake with powdered sugar, then gently remove the ribbons.
Notes
- Make sure all of the ingredients are at room temperature.
- Separate the eggs when they are cold, and make sure there are no yolk drops in the egg whites, or else the meringue will not whip. (To learn more, check out my post on How to make Meringue)
- Store the cake covered or in a cake dome at room temperature for up to 4 days.
- The cake is best when at room temperature or slightly warm.
- To freeze gently wrap the cake with plastic wrap and place it in a plastic bag, and freeze for up to four weeks.
- Top the cake with homemade whipped cream, or ice cream, drizzle with chocolate ganache, or serve with fresh berries or fruit.
- My oven is different than yours, so baking time may vary. To know if the cake is ready, insert a tooth pick to the center of the cake, if it comes out with a few moist crumbs it is ready.
I have whole almonds with the skins still on. Can I use them in the Torta Caprese recipe?
If you don’t mind the flavor and texture I think it is ok. To remove the skin, you can boil the blanch the almond by boiling them for one minute, then leave them to soak in the water for one hour. Then you can just peel the skin with your fingers. Line the almonds to dry over a baking sheet afterwards. It is pretty time consuming, but an option.
Thank you for the quick response. I saw this recipe on FB and thought it would be a great way to use up a bag of almonds I have sitting around. I’ll try skinning them. Thanks again. Have a lovely weekend.