Gluten-Free Chocolate Almond Cake Torta Caprese

Name: Gluten-Free Chocolate Almond Cake Torta Caprese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 slices
Cuisine: Italian
Ingredients: 200 g dark chocolate (at least 70% cocoa); 1 cup unsalted butter (softened); 1 cup granulated sugar; 5 large eggs (room temperature); 2 cups almond flour

60 min 8 slices Medium

All Recipes

Indulge in a rich, flourless chocolate almond cake, inspired by the classic Italian Torta Caprese, perfect for gluten-free dessert lovers.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Torta Caprese is a traditional Italian cake known for its rich chocolate and almond flavours, and its surprising lack of flour. Originating from the island of Capri, this cake is a delightful treat for those who seek a gluten-free dessert without compromising on taste. The combination of dark chocolate and ground almonds creates a moist and dense cake with a delicate crumb. A favourite among chocolate lovers, this cake is perfect for any occasion, from casual dinners to elegant celebrations.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.

Pro tip: Lining the pan helps prevent sticking and makes it easier to remove the cake.

Melt the chocolate

In a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring until smooth. Remove from heat and let cool slightly.

Pro tip: Ensure the bowl doesn't touch the water to prevent scorching.

Cream butter and sugar

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.

Pro tip: Use an electric mixer for best results.

Add eggs

Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.

Pro tip: Room temperature eggs will mix more evenly.

Combine with chocolate

Mix the melted chocolate into the egg and butter mixture until well combined.

Pro tip: Ensure the chocolate is not too hot to avoid cooking the eggs.

Incorporate almond flour

Fold in the almond flour gently until just combined, being careful not to overmix.

Pro tip: A gentle folding ensures the cake remains light.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35-40 minutes, until the edges are set and the centre is slightly soft. A toothpick inserted should come out with a few moist crumbs.

Pro tip: Do not overbake; the cake should have a slight jiggle in the centre.

Cool and serve

Allow the cake to cool completely in the pan on a wire rack before removing. Dust with icing sugar before serving.

Pro tip: Cooling completely helps the cake firm up and makes slicing easier.

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Tips & Tricks

Ensure your chocolate is of high quality for the best flavour.
Use room temperature eggs to help the cake rise properly.
Let the cake cool in the pan to maintain its structure.
Decorate with a dusting of icing sugar for an elegant touch.

Frequently Asked Questions

Is this chocolate cake gluten-free?

Yes, this Torta Caprese recipe is gluten-free as it uses almond flour instead of wheat flour.

How do I ensure my cake remains moist?

Avoid overbaking and ensure your ingredients, especially the eggs, are at room temperature.

Can I substitute almond flour with another flour?

Almond flour is essential for the texture and flavour of Torta Caprese, so substitutions will alter the cake significantly.

How long does this cake last?

This cake can be stored in the refrigerator for up to 3 days. Bring it to room temperature before serving.

What can I serve with this cake?

Serve with a dusting of icing sugar, whipped cream, or vanilla ice cream. It pairs well with coffee or dessert wine.

Serving Suggestions

Serve this Torta Caprese dusted with icing sugar or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a strong espresso or a glass of dessert wine. This cake can be made ahead and stored tightly wrapped in the refrigerator for up to three days. Bring it to room temperature before serving for the best texture and flavour.