Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Torta Caprese – Traditional Italian Chocolate-Almond Cake (Gluten Free)
Here is the recipe for the classic Italian torta caprese: this chocolate and almond cake is dense, rich and moist. Easy and quick to make. And gluten-free!
After the big success of my Torta Caprese Bianca (so many of you have made this cake the past month!), here is my recipe for the dark – … and dangerous! – traditional Torta Caprese.
This classic Italian cake is all you can wish for in a chocolate cake.Â
It’s rich and fudgy.Â
It’s moist and intensely chocolatey.Â
It’s quick and easy to make  (ready in less than 1 hour from start to finish!).Â
And best of all, it’s made with almond flour … so gluten-free!
Dangerous, I’m telling you!
Simply perfect for all the chocolate lovers out there!
Take a look at the crumb of this cake! Are you drooling and begging for a bite too?!?
For this recipe, I use almond flour. You can also substitute for hazelnut flour if you prefer. Just as good!Â
Any finely ground almond flour works, or almond meal. I buy mine at trader’s Joe or Whole Foods, but you can find it in most grocery stores.Â
If you can’t find almond flour, you can make it yourself: buy whole, blenched almonds, and blend/blitz until you get fine, powdery flour. Do not over-blend or you will end up with almond butter instead.Â
For this recipe, I use dark chocolate chip, but you don’t have to use chips if you prefer, as long as you use high-quality chocolate, and cut it in pieces, so it’s easier to melt.I always recommend using unsalted butter so you have control over the amount of salt that is added to the recipe. But this time I only had salted butter, so I used that and skipped on the salt in the cake batter. Simple!
The chocolate is melted with butter.Â
You can either melt it on the stove in a double boiler or in the microwave. On the stove: boil water in a medium-sized saucepan. Place the butter and chocolate in a heat-safe bowl. Place the bowl over the pot of boiling water and still until both butter and chocolate are melted.Â
In the microwave: place in a microwave-safe bowl the butter cut in pieces and the chocolate chips. Microwave for 30 seconds at about 80% power. Mix, and add 20 seconds if needed. Mix again for at least 30 seconds to see if all the chocolate melts before you place it back in the microwave. Add 10 more seconds if needed.Â
In this recipe, I use 5Â large eggs.Â
You will need to divide the egg yolks and the whites. Use the yolks right away and mix them well with the sugar. I use a hand mixer for this step, but you can whisk by hand or use a stand mixer too. Â
The egg whites are beaten until firm and folded into the cake batter at the end. Add a small portion of the egg whites to start, maybe a fourth or so. Using a spoon or spatula, move around the edges of the bowl, under the batter, and fold it to the middle of the bowl. Continue rotating the bowl.Â
Add more of the egg whites and continue folding until incorporated in the batter. This motion will make sure the egg white will not deflate and the batter is airy and soft.Â
Pour into an 8 or 9-inch springform pan, and bake until golden on top and set in the middle.Â
To decorate: wait until the cake cools down completely and sprinkle with powdered sugar. You can also make a fun design.
I simply used my cooling rack on top of the cake. sprinkle the sugar and carefully lift up the rack.Â
And taa-daaa!Â
A pretty checker design. Super-cute, right?!?
Video recipe: Torta CapreseÂ
Other GluteN-free dessert recipes you might like:
Torta Caprese – Traditional Italian Chocolate-Almond Cake (Gluten Free)
Here is the recipe for the classic Italian torta caprese: this chocolate and almond cake is dense, rich and moist. Easy and quick to make. And gluten-free!
Servings:
8
Prep Time
15 min
Cook Time
40 min
Resting Time
Total Time
55 min
Ingredients
- 1 cup (175 gr ) dark chocolate chips
- 6 oz (170 gr) salted* butter
- 1 cup (120 gr) powdered sugar
- 5 large eggs, divided
- 1 teaspoon vanilla paste (or extract)
- 1 tablespoon rum (optional)
- 3 cups (300 gr) almond flour
- 1 teaspoon baking powder
- powdered sugar for dusting
Instructions
- Line or grease an 8 or 9-inch round springform pan. Preheat the oven to 350F (180C).
- In a small bowl, add the butter, cut into pieces, and the chocolate. Melt in a double boiler or in the microwave for 45 seconds (80% power), adding 20 more seconds as needed. Whisk until smooth, and set aside to cool.
- In a large bowl, beat the egg yolks with the powdered sugar until light and foamy. Save the egg whites in a separate large bowl for later. Add the vanilla paste (or extract) and the rum. Mix some more.
- Add the melted butter/chocolate and beat some more. Add the almond flour and baking powder, and mix until combined.
- Beat the egg whites in a separate bowl until firm. Fold into the cake batter.
- Pour into the prepared pan, level, and bake for 35 to 40 minutes golden and set. Test with a toothpick for readiness. Let cool, remove from the pan and serve with powdered sugar.
