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A slice of chocolate cake from una receta súper fácil de torta caprese, with a fork inserted, served on a black plate with a white crisscross pattern against a textured background.
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Classic Torta Caprese Recipe

The classic Italian chocolate and almond cake — dense, fudgy, and irresistible. Naturally gluten-free and ready in under an hour and a half.
Prep Time15 minutes
Cook Time50 minutes
Cooling time20 minutes
Total Time1 hour 25 minutes
Servings: 12
Calories: 380kcal

Ingredients

  • 6 oz semisweet chocolate 170 g
  • 12 tablespoons butter 170 g
  • 4 eggs, yolks and whites separated
  • 1 cup sugar, divided 200 g
  • 2 cups almond flour 192 g
  • 2 tablespoons unsweetened cocoa powder 15 g
  • 1 tablespoon vanilla extract 15 ml
  • 1 tablespoon instant coffee 5 g
  • Powdered sugar, for serving

Instructions

  • Bring all ingredients to room temperature.
  • Preheat the oven to 325°F (165°C).
  • Spray a 9-inch (23 cm) springform pan with baking spray. Line the bottom with parchment paper.
  • In a small saucepan over low heat, melt the chocolate with the butter, stirring until smooth and silky. Set aside.
  • In a large bowl, beat the egg whites on medium-low speed. Once they begin to foam, add half the sugar gradually. Increase to medium-high and beat until firm, glossy peaks form. Set aside.
  • In a separate bowl, beat the egg yolks with the remaining sugar for 4–5 minutes on medium-high speed, until pale, creamy, and the sugar has fully dissolved.
  • Add the melted chocolate to the beaten yolks and stir to combine.
  • Add the almond flour, cocoa powder, and instant coffee. Mix until fully incorporated.
  • Fold in the beaten egg whites in three additions, using gentle circular motions.
  • Pour the batter into the prepared pan, smooth the top, and bake for 50 minutes.
  • Turn off the oven and leave the cake inside for 10 more minutes.
  • Remove from the oven and let rest on a wire rack for 20 minutes before unmolding.
  • Dust with powdered sugar and transfer to a serving plate.

Notes

  1. Nutritional values are approximate and were automatically calculated using WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
  2. This recipe is naturally gluten-free. For a flawless finish that won't be affected by humidity or fat, use non-melting powdered sugar.
  3. The cake gets better the next day — the crumb settles and the flavor deepens. Worth making ahead.
  4. Keeps at room temperature for up to three days, well covered. Store in the refrigerator in an airtight container.
  5. Freezes well wrapped tightly in plastic wrap and placed in an airtight container.
  6. Torta Caprese is one of those rare cakes that needs almost nothing to shine — but a dollop of whipped cream and a handful of fresh berries take it somewhere unforgettable.

Nutrition

Calories: 380kcal | Carbohydrates: 29g | Protein: 7g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 113mg | Potassium: 133mg | Fiber: 3g | Sugar: 23g | Vitamin A: 436IU | Calcium: 62mg | Iron: 2mg