Servings: 14
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 40 minutes
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An Elegant Flourless Classic
Torta caprese is one of those desserts that feels luxurious yet effortless. With roots on the Italian island of Capri, this flourless chocolate-almond cake is dense and fudgy, but far more refined than a typical brownie. Its rich chocolate base, made from high-quality bittersweet chocolate and melted butter, is elevated by the nutty warmth of almond flour and the subtle sophistication of Amaretto. Every bite offers deep chocolate flavor, balanced by a pronounced almond essence that keeps you coming back for more.
The Secret is in the Structure
Flourless cakes depend on whipped eggs rather than leavening agents for lift and structure. In this recipe, separating the yolks and whites, then whipping each with half the sugar, ensures a stable, airy batter that bakes up light and rich without collapsing. The result is a velvety, decadent crumb that still feels balanced and not overly heavy. Finely ground almonds (or commercial almond flour) add just enough texture to break up the fudginess, giving the cake character and elegance.
Finishing Touches That Impress
Once baked and cooled, a dusting of confectioners’ sugar adds a simple, elegant finish. But the true star on the side is a cloud of softly whipped cream kissed with Amaretto. The almond liqueur echoes the flavors of the cake, but you can also substitute orange zest or orange extract for a citrusy twist. Either way, the pairing is divine and takes this cake from rich to downright celebratory.
Perfect for Entertaining (or Treating Yourself)
This cake is ideal for dinner parties or special occasions, as it can be made ahead and actually tastes even better the next day. A small slice goes a long way, thanks to its intensity and richness. Wrapped in plastic wrap, it stays fresh at room temperature for up to three days — if it lasts that long!
Quality Ingredients Matter
To achieve the most decadent and complex flavor, use the best ingredients you can. We love Ghirardelli 60% Cacao Bittersweet Chocolate and Droste Dutch-processed cocoa powder for their rich, smooth profiles that deepen the cake’s chocolate intensity.
A Slice of Italian Luxury
Whether you’re hosting a dinner, celebrating something special, or simply want to indulge in a dessert that feels luxurious, this torta caprese with Amaretto whipped cream is the perfect choice. It’s simple to prepare, stunning to serve, and unforgettable to taste.
Ingredients:
CAKE:
12 tablespoons unsalted butter, cut into 12 pieces
6 ounces chocolate, bittersweet, chopped
1 teaspoon vanilla extract
4 large eggs, separated, yolks and whites
1 cup granulated sugar, divided (7 ounces)
2 cups almond flour (7 ounces)
2 tablespoons cocoa powder, Dutch-processed
1/2 teaspoon salt
sugar, confectioner’s (optional)
AMARETTO WHIPPED CREAM
1 cup heavy cream, chilled
2 tablespoons Amaretto (orange zest (1 tsp) or orange extract (1/2 tsp) can be used instead of Amaretto)
1 tablespoon confectioners’ sugar
Instructions:
CAKE (1 hour, 10 minutes):
Adjust oven rack to middle position and heat oven to 325° F.
Lightly spray 9-inch spring form pan with vegetable oil spray.
Microwave butter and chocolate in medium bowl at 50 percent power, stirring often, until melted, 1-1/2 to 2 minutes.
Stir in vanilla and set aside.
Using stand mixer fitted with whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute.
Increase speed to medium-high and continue to whip, slowly adding 1/2 cup granulated sugar, until whites are glossy and thick and hold stiff peaks, about 4 minutes longer.
Transfer whites to large bowl.
Add egg yolks and remaining 1/2 cup granulated sugar to nowempty mixer bowl and whip on medium-high speed until thick and pale yellow, about 3 minutes, scraping down bowl as necessary.
Add chocolate mixture and mix on medium speed until incorporated, about 15 seconds.
Add almond flour, cocoa, and salt and mix until incorporated, about 30 seconds.
Remove bowl from mixer and stir few times with large rubber spatula, scraping bottom of bowl to ensure almond flour is fully incorporated.
Add one-third of whipped whites to bowl, return bowl to mixer, and mix on medium speed until no streaks of white remain, about 30 seconds, scraping down bowl halfway through mixing.
Transfer batter to bowl with remaining whites. Using large rubber spatula, gently fold whites into batter until no streaks of white remain. Pour batter into prepared pan, smooth top with spatula, and place pan on rimmed baking sheet.
Bake until toothpick inserted in center comes out with few moist crumbs attached, about 50 minutes, rotating pan halfway through baking.
Let cake cool in pan on wire rack for 20 minutes. Remove side of pan and let cake cool completely, about 2 hours. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)
Dust top of cake with confectioners’ sugar, if using.
Using offset spatula, transfer cake to serving platter.
Cut into wedges and serve.
AMARETTO WHIPPED CREAM (make before serving, 10 minutes):
Using stand mixer fitted with whisk attachment, whip cream, Amaretto, and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
Either serve the whipped cream separately or spread over the top of the cake.
NOTE: For the best results, use a good-quality bittersweet chocolate and Dutch-processed cocoa here. We developed this recipe using our favorite bittersweet chocolate, Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar, and our favorite Dutch-processed cocoa, Droste Cacao.
Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.