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Italian

Torta Caprese

Torta Caprese is a flourless chocolate and almond cake from Capri with a fudgy center and a delicate cracked top.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Torta Caprese

1 hr 20 mintotal

50 min hands-on30 min hands-off

Prep 20 min · Cook 30 min

Serves
6
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 6 servings.

You'll need: Oven.

Includes cooling time before slicing. The cake firms as it cools, so cutting it too early can make the center collapse.

Method

  1. Preheat the oven to 170°C. Grease and line a small cake tin.

  2. Melt the dark chocolate gently and let it cool slightly.

  3. Beat butter and sugar until creamy. Add eggs and mix until combined.

  4. Fold in melted chocolate, ground almonds, cocoa powder, and salt.

  5. Pour the batter into the prepared tin and smooth the top.

  6. Bake until the edges are set and the center is still slightly soft.

  7. Cool completely before slicing so the cake holds its shape.

How to tell it's done

The cake should be dense, moist, chocolatey, and slightly soft in the center.

Getting it right

Tip

Slight softness in the center is correct; overbaking makes Torta Caprese dry.

What to serve it with

Serve as a dessert with coffee or a small scoop of vanilla ice cream.

Common mistakes

The cake turns dry instead of fudgy.
Bake only until the top is set and cracked but the center still feels slightly soft.

Substitutions

  • Use finely ground almonds for the best dense but tender texture.
  • Do not add all-purpose flour; Torta Caprese is known for its flourless chocolate-almond structure.
  • Cool fully before cutting because the cake is delicate when warm.

Storing and reheating

Keep torta caprese covered at room temperature for 1 day or refrigerate for up to 4 days. Bring to room temperature before serving; freeze slices for up to 1 month.