Italian Caprese cake is the BEST flourless chocolate cake ever created! This chocolate and almond cake is fudgy, rich, and easy to make.

The traditional Italian Caprese cake recipe originates from the beautiful island of Capri, near Naples.

One of the best Italian desserts, this cake has ancient origins, and there are several stories behind its creation.

CAPRESE TORTA RECIPE HISTORY

As I've said, there are a few theories about the origin of this cake. My favorite one comes from a baking mistake made by the pastry chef Carmine di Fiore.

The pastry chef was preparing his chocolate almond cake for a group of gangsters who came to Capri to meet Al Capone; probably in a hurry, he forgot to add the dose of flour to the cake!

However, when the cake came out of the oven, it was not only delicious but with a unique texture: soft inside and crispy outside.

It was so good that even the Americans were delighted, asking the pastry chef for the recipe that since then was named "Torta Caprese".

This unique dessert has the most delightful texture, a crispy crust on the outside and a moist heart within.

Below are a step-by-step recipe and tips to make a delicious Caprese chocolate almond cake easily at home in just over 30 minutes!

CAPRESE CAKE INGREDIENTS

To make this Italian popular gluten-free chocolate cake recipe, all you need is very simple ingredients:

• eggs
• dark chocolate
• almond flour
• butter
• sugar
• orange zest
• rum (optional)

Dark Chocolate

To bring out the most amazing chocolate aroma use the best dark chocolate you can find.

It does make a HUGE difference. I go for 70% dark chocolate, preferably organic, with very few ingredients listed.

Remember that good chocolate should be made only with high cocoa mass, cocoa butter, and low sugar content.

Almond flour

Traditionally, there's no flour in this cake and it is substituted with almond flour.

You can easily find it in supermarkets or online, and if you have a little more time, I also suggest making your own almond flour (and then make some amaretti too!).

All you need is whole peeled and blanched almonds and a powerful blender.

For even more flavour, roast them in the oven for 5 minutes on a baking tray covered with parchment paper.

Then, add them into a powerful blender and blitz until you reach a fine, powdery flour.

Butter

My favourite butter to use for this cake is buffalo milk butter (which is quite popular in Campania, the region where this chocolate cake comes from).

Alternatively, high-quality butter or homemade butter is my go-to option.

Aromas

The original version calls for the addition of orange zest (preferably organic), which together with chocolate and almonds is a match made in heaven!

Rum is also added into the batter, but alternatively, you can also use Grand Marnier or Cointreau. You can also skip it altogether.

HOW TO MAKE FLOURLESS CHOCOLATE CAKE

This is one of the easiest flourless chocolate and almond cake recipes around.

If you’re looking for an easy dessert recipe for novice bakers or to make with the kids, this is the one.

Here are the step-by-step recipe pictures, to make this cake recipe even easier to prepare.

Step 1. Melt the chocolate.

Place the chocolate chunks and the butter into the top of a double boiler or a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally until melted, 2 to 3 minutes.

Alternatively, place the chopped chocolate and butter in a microwave-safe bowl; microwave in 30-second intervals, stirring between each until melted. Set aside until needed.

Step 2. Separate the egg yolks from the egg whites.

Whip the egg yolks with ⅔ of the sugar and the orange zest, until you reach a foamy and light mixture. Then add in the liqueur, if using.

You can do it by hand with a whisker, but if you have it, use a hand mixer, which makes the job definitely quicker and easier.

Step 3. Fold in chocolate and almond flour.

Now, add the melted chocolate and butter into the egg mixture, followed by the almond flour, and mix with a spatula until combined.

The cake batter will be dense and quite compact, and that's totally ok.

Step 4. Beat the egg whites.

Finally, beat the egg whites with the remaining sugar, until stiff peak form. Use a hand mixer to make this easier. 

Step 5. Bring the batter together.

Fold the egg whites into the batter, and mix with a spatula (or wooden spoon) from the bottom upwards, trying not to disassemble the mixture.

The batter will become rich, shiny and smooth.

Step 6. Bake the cake.

Pour the batter into a springform cake pan, and bake in the oven for about 40 minutes.

Allow cooling completely before removing the cake from the cake pan.

Dust generously with confectioner sugar just before serving.

I like to dust it with cocoa powder as well, but it's totally optional.

Slice it up and enjoy every little bit of it!

STORAGE TIPS

Once ready, this gluten-free chocolate cake keeps well in the fridge for up to 3-4 days.

Make sure to store it in an airtight container to preserve its freshness.

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

Recipe