Torta Caprese

Italian Chocolate Almond Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Bittersweet chocolate chips: I always use Ghirardelli 60% cacao bittersweet chocolate chips in mine! Chocolate with 60 to 65% cacao gives you a dark chocolate flavor without too much bitterness. You can use chocolate wafers or callets, which are larger than regular chocolate chips. They melt just the same. As chocolate is the main ingredient, I recommend a good quality brand.
Blanched almond flour: Gives the cake its signature almond flavor and moist, tender texture. Look for finely ground almond flour made from almonds with their skins removed. I recommend weighing it because cup measurements can vary depending on how tightly you fill them.
Eggs: Provide the needed structure and help the cake rise naturally without flour or baking powder. The yolks add richness, while the whipped whites create a lighter texture. Use large eggs at room temperature. You’ll separate them, so have two mixing bowls ready and take care not to get any yolk in the whites.
Granulated sugar: Divide the sugar before you start. Half goes into the egg yolks to sweeten the cake and the rest goes into the egg whites as you whip them, to stabilize the mixture.
Cocoa powder: I always use unsweetened Dutch-process cocoa powder. I love its dark color and mellow chocolate flavor.
Unsalted butter: Adds richness and moisture while helping create the cake’s tender texture. Cut it into pieces before melting it with the chocolate so you don’t have large chunks of butter left after the chocolate chips have melted.
Powdered sugar: Also known as confectioners sugar, you sprinkle it over the cooled cake just before serving. The first time I made this, I added it while the cake was still warm and it dissolved! So, make sure it’s cool first.
Fine sea salt: Balances the sweetness and brings out the flavor of the chocolate.
Vanilla extract: Used to elevate the chocolate flavor and add warmth to the dessert. Make sure you use pure vanilla extract for the best taste.

How to Make Torta Caprese

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Melt the chocolate: Prepare the pan, then melt the butter and chocolate together. Stir in the vanilla and let the mixture cool slightly.
Mix the batter: Beat the yolks with half the sugar. Mix in the melted chocolate, then add the almond flour, cocoa powder and salt.
Fold in the whites: Whip the egg whites with the remaining sugar. Stir some into the thick batter, then gently fold in the rest.
Bake and cool: Transfer the batter to the prepared pan and bake. Let the cake cool before transferring it to a plate and dusting with powdered sugar.

Substitutions and Variations

Salted butter: Use the same amount of salted butter and leave out the added sea salt.
70% cacao chocolate: Use the same amount for a less sweet cake with a more bitter chocolate flavor.
Gluten-free baking: The ingredients are naturally gluten-free. If you’re baking for someone with celiac disease, check your ingredients are labeled gluten-free and keep the equipment and work surface free of flour residue.

Serving Suggestions

After dinner: Finish a meal of shrimp oreganata, pasta amatriciana or cannelloni with a small slice of torta caprese.
With fruit and cream: I love to pair fresh strawberries or raspberries with this cake because the fruit contrasts really well with the rich chocolate flavor. A dollop of whipped cream is another good addition.
With drinks: Serve it with espresso or a pistachio latte. A glass of cold milk or candy cane hot chocolate works too!

How to Store

Store: Let the cake cool completely, then keep it in an airtight container at room temperature for up to 3 days. Choose a cool, dry spot away from sunlight and heat. I’ve also kept it refrigerated it in an airtight container for 4 or 5 days. Bring refrigerated slices to room temperature before serving and add the powdered sugar just before serving if possible.
Freeze: Wrap the cooled cake or individual slices tightly in plastic wrap, then freeze in a freezer-safe container or freezer bag for up to 3 months.
Thaw: Thaw overnight in the refrigerator, then bring to room temperature before serving.