Italian Chocolate Almond Cake aka Torta Caprese (Gluten Free)
We were so pleased with this scrumptious Italian cake. The flavors were spot on but not overwhelming. And my favorite part with this adorable grid pattern done on the top of the cake using a wire rack and some powdered sugar.
I found this recipe online and had to try it. It’s gluten free and I’m a sucker for all Italian desserts. You probably already have all the ingredients for this cake on hand and I’m definitely recommending you try it!
I’m not going to lie, this cake does require a few steps with separating of the egg yolks from the whites and beating them to get the stiff peaks. But in the end, the result is definitely worth it!
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Italian Chocolate Almond Cake (Torta Caprese)
Equipment
Ingredients
- 1 cup chocolate chips
- 12 tbs unsalted butter, cubed
- 1 cup powdered sugar
- 5 eggs, yolks separated
- 1 tsp vanilla extract
- 1 tbs dark rum (optional)
- 3 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: powdered sugar for dusting top + berries
Instructions
- Preheat oven to 350℉ and line an 8 inch round cake pan with parchment paper.
- Separate the eggs by placing all the yolks in one large bowl and all the egg whites in another large bowl.
- In a small pot, melt the butter and chocolate chips over low heat, stirring constantly until smooth. Set aside to cool.
- Add the powdered sugar to the egg YOLKS and using an electric hand mixer, beat them together until they are foamy. Beat in the vanilla, rum, and chocolate mixture until incorporated. Next mix in the almond flour, baking powder and salt until combined.
- Beat the egg whites until stiff peaks form – about 3 minutes. Working in two batches, gently fold them into the cake batter. Transfer the batter to your pan and spread out evenly. Bake for 35-40 minutes or until toothpick comes out mostly clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.
- For the adorable grid pattern dusting, once the cake has cooled, lay a wire rack on top of the cake and then sprinkle on the powdered sugar. Remove carefully and voila!
I’ve made this cake several times. It’s a go-to-guilt-free cake, not too sweet with just enough chocolate flavor. I love the density of the cake, typical of some Italian desserts, with a moist center. Goes so well with coffee!
Hi Yvette, I love your interpretation and description of this recipe! It is SPOT ON! Thanks for the kind feedback!
what size square pan can I use if I don’t have round pans? Thanx.
This cake was so good. The only problem with it, is that, I didn’t get to keep more than a very small piece for myself. Everyone loved it and each took some home. Next time I’ll make 2. I didn’t have an 8″ round pan, so while I was out I tried 3 stores and none of them had 8″, I used the 9″ square that I had. I don’t think it made much difference because this cake couldn’t be any better. Thank you for this recipe.
It looks like it fell in the middle and looks undercooked or doughy. ..?
made this lovely cake today…not overly sweet and so scrumptious in the middle. almost like lava cake – but not quite. great to have chocolate in a chocolate cake (instead of cocoa powder) Very tasty Stella.
thank you🥰
Hi Malou, thank you so much for trying the cake recipe out and yes, for me too, its perfectly sweet! Have a great day!!
It is very nice and flavoured! however, I would add less sugar next time
Hi Amina, thanks for trying the recipe and sharing your feedback! I’m glad you liked it overall!
Looks delicious! Would it be ok to add some cocoa powder?
Hi Trista, i think that would be okay as long as you removed some almond flour.
Hi love your recipes, can I have metric please for this Italian cake . Thanks x
Hi Jennifer, Thank you so much! I just updated it!