Torta Caprese (Chocolate and Almond Flourless Cake) Recipe on Food52 (2024)

I remember having this cake and loving it so much. Does anyone know if monk fruit may be used as a substitute?

So good and preposterously easy! I added a teaspoon of espresso powder to the batter for a little oomph and it was so delicious served with a dollop of whipped cream. Perfect for company or family dinners. Will definitely make this again and again!

Easy, wonderful cake that’s a nice change from other flourless chocolate recipes. Scaled up to 9” springform with additional third of everything, plus 1 tbs. rum and zest of 1/2 orange. Total of 1-1/2 c. fluffed, fine-ground almond flour worked great. 40 minutes at 325° perfect. Served with heavy cream whipped with little sour cream, sugar, and vanilla. Flavor of cake definitely intensified next day, so was glad not to have gone too crazy with rum and zest.

I have made this several times. It is easy to make, and it gets eaten very quickly. It’s rich with a light texture. It has become a go to recipe whenever I have gluten free guests coming as well.

Great recipe. Added 2 tbsps of Frangelico. Delicious!

Love. The only word needed to describe this torte. Easy to make. Followed instructions. Added orange zest to chocolate mix (1/4 orange). Rich, but not dense. Only about 1” high. It was even better on day two. Served with fresh berries.

I added a dash of salt and a couple drops of bergamot oil and yumm.
this is the ultimate easy but impressive recipe

Wow! This cake was spectacular and relatively simple to make. I made it as a Valentine's Day dessert and it did not disappoint. I included some freshly zested orange and topped with homemade blueberry compote.... YUM. I didn't have a scale accessible so based off some googling used the following measurements - 1/2 cup blanched almond flour, 3/4 cup chocolate chips (all other ingredients as listed). I used a 7 in. spring pan and cooked for closer to 55 mins but am at higher altitude. Baker's kiss to this one! Will certainly be making again.

This is the best damn everyday chocolate cake I’ve appreciated having in my life. I’ve been following it as instructed for years now and it consistently satisfies the chocolate cake craving (I follow the add extract portion and go with coffee). Yummy treat that you have to try :)

This is a really wonderful recipe. It could hardly be any easier, but the result is very special. I will admit that I iced it with ganache (with a little bit of sour cream in it along with the whipping cream), since I made it for my husband's birthday. What a treat! I will be making this again and again. I especially look forward to making it for friends who can't eat wheat, since it is every bit as delicious -- really more -- than chocolate cakes made with wheat flour. I had a 9 inch silicone pan. I reduced the baking time slightly, and it came out perfectly.

Excellent and sooo forgiving. I miss calculated the amount of almond meal and only had a packet 100g so I adjusted everything else accordingly except eggs which I kept at 3. I had already started adding the first bit of whipped egg white when I looked over and saw my egg yolks!!! Yikes! Added them in with a spatula then finished up the egg whites. Used an 8” cake pan. Baked for 35 min. Sprinkled with powdered sugar after it cooled.
It tasted and looked fantastic.
I will definitely make again using my adjusted 100g as the almond meal and 70% chocolate bar come in that weight packaging.
Interesting that I found some recipes the ingredients are by measure vs weight which does not correlate at all. No matter, this one is a keeper.

Unfortunately this cake is delicious and I hold grave concerns that I could quite possibly consume the while thing.
I will be banning myself from making this cake, it is just too good.
I used hazelnut meal....I thought I had purchased almond meal, regardless it was spectacular.

JF May 24, 2021

I have made this cake numerous times and always to rave reviews. I feel the recipe is perfect as is and depending on what I have on hand, add a shot of espresso and some almond extract. The rum and orange zest are a hit as well. Thank you for this marvelous recipe!

Eva March 27, 2021

I make this every year for Passover (my family would revolt if I didn’t), and often for birthdays or other occasions. It’s simple and delivers every time. I never feel the need to embellish, but of course one could.

Love this recipe, simple and quick.
I used coconut sugar and good quality dark chocolate but not rich enough for me.
Im thinking of reducing the almond meal and topping up with cocoa powder ?

sally October 7, 2020

This is a fantastic recipe. I added the zest of a whole navel orange, micro-planed, along with some finely chopped marzipan and my guests (and I) loved it.

The Torte di Capri by The River Cafe cookbook is much less sweet and has more texture.

Sara June 20, 2020

The cake turns out really soft and moist. I really like it but it just little too sweet for my liking. I even opt out the powder sugar on top. I replaced the sugar with monk fruit extract. I wonder if I can put the sugar half of the amount? And use sugar free chocolate.

Highly recommend. I think I’ve made this at least five teams. Even tweaked the recipe a bit to make it paleo-ish by using a coconut sugar and maple syrup combo instead of sugar. It was still just as amazing as the original recipe.