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Torta Caprese (Italian Flourless Chocolate Torte)
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Prep Time:
20 minutes
Total Time:
135 minutes
Decadent gluten-free chocolate torte made with eggs, cocoa, and almond flour. Rich, fudgy, and easy to make.
Ingredients:
  • 6 ounces dark chocolate (70% cacao), chopped into small pieces
  • 10 tablespoons unsalted butter, at room temperature
  • 1 cup ground almond meal (also know as almond flour)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon coffee liqueur
  • 0.5 teaspoon kosher salt
  • tiny pinch cayenne pepper
  • 4 large eggs, at room temperature
  • 0.75 cup white granulated sugar
  • cocoa and powdered sugar for dusting top, as needed (optional)
  • 1 cup fresh raspberries
  • unsweetened whipped cream for serving (optional)
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the 8-inch cake pan generously with butter, line the bottom with parchment paper, coat inside and sides with cocoa powder, and remove excess. Set aside.
  • In a mixing bowl, combine the chocolate and butter. Set the bowl over a saucepan with 1 inch of simmering water. Allow the butter and chocolate to melt gently over low heat.
  • Take the mixture off the heat, and fold in with a spatula. Combine almond meal, cocoa powder, coffee liqueur, salt, and cayenne until well mixed. Set aside.
  • In a separate bowl, whisk together the eggs and sugar until the mixture is incredibly thick and a light, pale color using either an electric mixer or a whisk.
  • Gently fold the chocolate mixture into the egg mixture using a spatula until just combined. Transfer the batter into the prepared pan and tap it on the counter to settle the mixture.
  • Bake in the oven until a wooden skewer near the center comes out almost clean, about 25-30 minutes.
  • Cool the dish in the pan for 30 minutes, then transfer it to a plate. Allow it to reach room temperature, wrap it, and chill in the fridge before serving.
  • Sprinkle the top with cocoa and/or powdered sugar, if desired before slicing. Serve with unsweetened whipped cream and fresh raspberries.

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