Torta caprese (cake): how to make this naturally gluten free chocolate cake from Italy you’ll love

Torta Caprese is an easy to make, naturally gluten free chocolate cake from the island of Capri, Italy. This is the step by step recipe so you can make it at home.

Torta Caprese is the delicious chocolate cake original from the island of Capri, in Italy (yes, the same the caprese salad is from!).

The cake is naturally gluten free, as it uses almonds instead of flour, it is very easy to make and a real crowd-pleaser: the chocolate give the cake a decadent, satisfying taste, while the almond add texture and a slight woody flavor that marries perfectly with the darker chocolate notes.

Like all traditional recipes, you will find different versions of this caprese cake recipe, the variations usually coming down to the number of eggs used, exact dosage of ingredients of flavorings.

However, there is no variation when it comes to the fundamentals of this staple! Caprese cake is made with dark chocolate, butter, ground almonds, sugar and eggs plus, if you want, flavorings.

This is how I make it at home.

Torta Caprese Cake ingredients

I am Italian, so I use grams and Celsius units, which I converted for this recipe via an online too as I know many of you use a different system.

• 185 gr /6.5 oz : I like to use chopped ones for texture, but you can also use half almond flour, half chopped almonds.
• 125 gr dark chocolate / 4.4 oz
• 125 gr butter / 4.4 oz
• 3 eggs
• 125 gr caster sugar / 4.4 oz
• Orange zest and half a spoonful of orange juice, freshly sqqeezed (or a few drops of orange flavoring)
• Icing sugar

Good to know: I do not use alcohol in my caprese cake. However, it is traditional to add Grand Marnier. I have substituted it with orange juice or, sometimes, I have used a few drops of orange flavoring.

Tools you need to make this caprese cake

I use:

• One bowl to whip the egg whites in
• One bowl to melt the chocolate
• One bowl to mix all together
• Mixer – I have a countertop KitchenAid but you can also use a handheld one.
• Cake tin with removable sides with 22cm diameter
• Baking paper

How to make torta caprese: step by step

Step 1: turn on the oven, so it is hot when you need it. You want it at 180c / 356F / Gas Mark 6 degrees, static heat.

Step 2: melt the chocolate and the butter (together)

Start by melting your chocolate in a bain-marie. I do this very simply by placing a pot with water on the hob, a cake cooling rack on top of it, so that I can put my bowl on top of it.

Of course, there are more elaborate and professional ways to do it but this one works and saves me from having to dip the plate in boiling water, which is messier and riskier.

Use a spatula to mix the chocolate as it melts, then set aside and let it cool slightly.

Step 3: separate egg yolks from egg whites

Put the egg whites in a mixed and whip them up until they are stiff.

As the mixer goes, in a separate bowl, mix the egg yolks with the sugar and orange.

Step 4: mix!

Take your eggs and sugar mixture and add to the bowl the chocolate and butter melt, then mix. Then add the almonds and mix again.

Finally the egg whites and mix again.

The result will be a shiny, dark, chocolaty and lumpy batter – this is just what you want for your cake to be perfect!

Step 5: prepare the tin and cook

Line your baking tin with baking paper and pour your mixture into the tin. The batter will spread to occupy the whole base and will be a little over 1 inch thick. This is the correct height as it will slightly puff up once in the oven.

Put in the over for 35 minutes, then take it our leave to rest. As the surface cools down, sprinkle with icing sugar and serve!

Serving suggestions

Torta caprese is especially nice if served with fresh berries, as their slight acidity goes very well with the flavor of the chocolate: strawberries and raspberries work great or if you want an even more Italian twist, you can serve with fresh cherries, which are a popular summer fruit in Italy.

Torta Caprese – Caprese cake recipe – pin this