Dive into the world of Torta Caprese, a classic Italian Almond Flour Chocolate Cake that promises a complete blend of rich chocolate and almond flavors. Originating from Capri, this dessert strikes a perfect balance between a fudgy center and a crisp exterior for a rich, indulgent dessert!
Hailing from the sun-kissed shores of Capri, Italy, this cake, also known as Torta Caprese, it’s said that it came to be by accident. A baker's omission of flour led to this heavenly blend of almonds and chocolate, producing a dessert that's taken the world by storm with its fudgy core and crunchy crust.
This almond flour chocolate cake isn't your average dessert; it's a blend of carefully curated ingredients that work wonders together! The almond flour sets it apart, introducing a nutty depth and a texture that traditional flours can't produce.
Semi-sweet chocolate steps in to drench the cake in rich cocoa notes. Unsweetened butter ensures the cake remains moist, while the rum adds an unexpected hint of warmth. Topped off with a sprinkle of powdered sugar and cocoa dusting, this cake is an exciting dance of flavors and textures whether you’re an Italian cook or not!
Chocolate cake with almond flour, with its straightforward steps and minimal ingredients, is as easy as pie (or, well, cake). Whether you're celebrating a birthday, hosting a dinner party, or just craving a midnight treat, it fits the bill!
And if you enjoyed making this easy Italian chocolate dessert, try making Parrozzo or Lucy’s Chocolate Caramel Thumbprint Cookies!
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Why You’ll Love This Recipe
- Bursting with rich chocolate and nutty undertones, every bite is dessert heaven.
- With simple ingredients and clear steps, this cake guarantees a no-fuss baking experience, even for beginner bakers!
- Its versatile charm shines whether served at grand celebrations or cozy weekend brunches.
- The perfect balance of fudgy and crispy textures from the almond flour makes it unique and delicious.
Ingredients You’ll Need
- Almond Flour - Offers a nutty depth, giving the cake a rich texture distinct from regular flours, ensuring it's gluten-free and moist.
- Semi-Sweet Chocolate - Introduces velvety cocoa notes, providing the cake with its luscious chocolatey essence.
- Unsalted Butter - Enhances the cake's moisture and richness, allowing for a tender crumb and full-bodied flavor.
- Eggs - Act as a binding agent, giving structure to the cake while contributing to its soft and fluffy texture.
- Granulated Sugar - Sweetens the mix, enhancing the depth of flavors and creating a delicate, crisp crust.
- White Rum - Adds a hint of warmth and complexity to the flavor profile, elevating the cake's taste.
- Garnish - (powdered sugar and cocoa powder) - Finishes off the cake with a sweet, delicate dusting, making it visually appealing while adding a touch of extra flavor.
How To Make Homemade Torta Caprese
Make a bain marie: Add a small amount of water to a saucepan. Heat the water over medium heat. When the water is simmering, place a glass bowl in the saucepan so that the bottom of the bowl skims the water on the bottom.
Melt the chocolate: To the bowl, add the chocolate and the butter. Stir the mixture together with a spatula until fully melted. Set aside.
Whisk the eggs: Separate the egg whites from the yolks. Add the yolks to a stand mixer or a bowl with an electric whisk. Whisk the egg yolks with the sugar until light and creamy, then add the rum.
Add remaining ingredients: Slowly add the melted chocolate mixture to the yolk and sugar mixture until well incorporated. Gently fold in the almond flour with a spatula until just combined.
Fold in egg whites: Whip the egg whites until stiff peaks form with the stand mixer or a hand mixer and electric mixer. Fold them into the cake batter using a rubber spatula.
Prepare for baking: Preheat oven to 350F. Butter and flour (with almond flour) in an 8-inch cake pan.
Bake and cool: Pour the batter into the pan and bake for 30-35 minutes. Remove the cake from the pan after it has rested at room temperature for at least 40 minutes. Dust with powdered sugar and cocoa powder. Enjoy!
Recipe Tips
- Using a high-quality semi-sweet chocolate can significantly enhance the depth and richness of your cake's flavor.
- When folding in the almond flour and whipped egg whites, be gentle to preserve the cake's delicate texture.
- Insert a toothpick or thin knife into the cake's center; if it comes out with a few crumbs, it's done. Overbaking will dry it out.
- Ensure eggs and butter are at room temperature before starting, as this allows for better integration and a smoother batter.
- To avoid any lumps and achieve a consistent texture in the batter, sift the almond flour before using.
- Opt for a white rum with a subtle flavor so it complements rather than overpowers the chocolate and almond notes.
- Keep an eye on the simmering water; if it starts boiling, reduce the heat. A gentle simmer ensures even melting without burning the chocolate.
- Allow the cake to cool sufficiently before dusting with powdered sugar; otherwise, the sugar will melt and get absorbed.
Variations
- Introduce a hint of orange or mint by adding zest or an extract to give the cake a refreshing twist alongside its deep chocolate notes.
- While almond flour is a classic, you can also experiment with hazelnut or cashew flour for a slightly different nutty undertone.
- Swap semi-sweet chocolate with dark chocolate for a more intense cocoa profile or milk chocolate for a creamier, milder taste.
- A pinch of chili powder or cayenne can be added to the batter for an adventurous, spicy kick that contrasts beautifully with the rich chocolate.
- A splash of brewed espresso or a teaspoon of instant coffee granules can heighten the chocolate flavor and give the cake an added layer of depth.
- Instead of white rum, try using amaretto, Grand Marnier, or even bourbon for distinct aromatic flavors.
- After dusting with powdered sugar, garnish the cake with fresh raspberries or strawberries for a tart contrast to the sweet and rich cake.
Storing & Freezing
Storing: To store leftover almond flour chocolate cake, place it in an airtight container or tightly wrap it in plastic wrap to maintain its moisture and freshness. Keep it at room temperature for up to three days. If you've added fresh fruit or other perishable toppings, store the cake in the refrigerator and allow it to come to room temperature before serving.
Freezing: Allow the cake to cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store in the freezer for up to three months. When you're ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for several hours, then dust it with powdered sugar and serve.
FAQ
While the essence of this cake lies in its almond-rich texture, if you're out of almond flour, you can use regular all-purpose flour. However, the taste and texture will differ, making it more of a traditional chocolate cake.
If you're missing white rum, you can substitute it with other spirits like amaretto, grand marnier or bourbon for a flavor twist. Alternatively, use vanilla extract or simply omit it if you prefer.
For best results, ensure your egg whites are at room temperature, and your mixing bowl is clean and grease-free. Cold egg whites or any traces of yolk or grease can prevent them from reaching the stiff peak stage.
More Italian Dessert Recipes
- 3 Ingredient Nutella Milkshake
- Cuccidati – Italian Fig Cookies
- Homemade Tiramisu
- Almond Cake with Amaretto Glaze
If you’ve tried making this Almond Flour Chocolate Cake, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Recipe
Almond Flour Chocolate Cake (Torta Caprese)
Dive into the world of Torta Caprese, a classic Italian Almond Flour Chocolate Cake that promises a complete blend of rich chocolate and almond flavors.
Ingredients
- 2 cups (185g) almond flour
- ¾ cup (125g) semi sweet chocolate
- ½ cup (125g) unsalted butter one stick
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 1 tablespoon white rum
- powdered sugar for dusting
- cocoa powder for dusting
Instructions
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Preheat oven to 350F.
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Make a bain marie - add a small amount of water to a saucepan. Place a glass bowl in the saucepan, so that the bottom of the bowl skims the water. Heat the water over medium heat until it's simmering, not boiling.
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Add the chocolate and butter to the bowl. Stir together with a spatula until melted, and set aside.
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Separate the egg whites from the egg yolks.
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Using a stand mixer fitted with the whisk attachment or an electric mixer, whisk the yolks and sugar together until light and creamy in color. Add the rum.
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Add the melted chocolate mixture to the yolks. Continue mixing until well incorporated.
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Add in the almond flour, and gently fold it in with a spatula.
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In a bowl using an electric or stand mixer, whisk the egg whites until stiff peaks form.
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Add the egg whites to the chocolate/almond mixture and gently fold them in using the spatula.
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Butter and flour (with almond flour) an 8 inch cake pan. Pour the cake batter into the pan.
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Bake for 30-35 minutes. You can test the cake with a toothpick to see if it's ready - but it doesn't need to come out completely clean, since the cake is fudgier in texture, the toothpick may not be perfectly clean.
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Remove the cake from the pan after it has rested at room temperature for at least 40 minutes.
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Dust with powdered sugar and/or cocoa powder.
Recipe Video
Recipe Notes
- Semi-sweet chocolate is recommended for this recipe, but you can also use dark chocolate - the final cake may just not be as sweet
- If you're missing white rum, you can substitute it with other liqueurs like amaretto, grand marnier or bourbon for a flavor twist. Alternatively, use vanilla extract or simply omit it if you prefer.
