Classic Italian Caprese Cake

Chocolate caprese cake on a cake stand with a slice on a white plate.

5 from 1 vote

Rich, flourless, and naturally chocolatey, this classic Italian Caprese Cake is the perfect blend of almonds, cocoa, and melt-in-your-mouth texture.

Prep Time30

Cook Time35

Total Time1 5

Course: Brunch, Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 408kcal

Author: Rosemary Molloy

Ingredients

4½ ounces dark chocolate (good quality) chopped
½ cup +1 tablespoon butter
10 tablespoons granulated sugar
1¾ cups almond flour
3 larges eggs (room temperature) separated
1½ teaspoons baking powder

EXTRAS

1-2 tablespoons unsweetened dutch processed cocoa powder (sifted)
3-4 tablespoons powdered/icing sugar

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease or spray then dust an 8 inch round cake pan with the cocoa powder.
In a large bowl add the the chocolate, butter and sugar, place over a pot of boiling water, melt the chocolate and butter and stir to combine until smooth.
Remove the bowl and add the flour and baking powder, combine with a whisk, spatula or wooden spoon, add the egg yolks one at a time and whisk together to combine.
In large bowl beat the egg whites until stiff. Gently fold the whites into the batter. Transfer the batter to the prepared pan and bake for approximately 35-40 minutes or until baked through, test with a toothpick. Cool in the pan for about 20 minutes then move to a wire rack to cool completely. Dust with powdered/icing sugar before serving. Enjoy!

Notes

How to store the Italian Caprese cake?

Keep the torta Caprese covered at room temperature for up to 3 days. If your kitchen is warm, store it in the refrigerator and bring it to room temperature before serving.

To freeze it, wrap the cooled cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition