Uncle Larry Adventures

Italian Classics · Campania

More italian dessert recipes

Torta Caprese

Torta caprese: the flourless chocolate and almond cake from Capri, dense and fudgy inside with a crackled top.

Torta Caprese

Flourless chocolate almond cake

Assorted Italian desserts on a dark table in warm light

The short version

Torta caprese: the flourless chocolate and almond cake from Capri, dense and fudgy inside with a crackled top.

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
10 servings

Ingredients

  • 200 g dark chocolate, 70%
  • 200 g butter
  • 200 g ground almonds
  • 180 g sugar
  • 5 eggs, separated
  • Powdered sugar for dusting

Instructions

  1. 01

    Melt. Melt chocolate and butter together and cool slightly.

  2. 02

    Base batter. Beat yolks with half the sugar, then fold in the chocolate and ground almonds.

  3. 03

    Whip whites. Whip whites with remaining sugar to soft peaks and fold in gently in three additions.

  4. 04

    Bake. Bake at 340°F for 40–45 minutes. The center should still wobble slightly.

Larry’s rule: Underbake it by three minutes. Torta caprese is supposed to be damp in the middle.

Nutrition (estimated, per serving)

Serving
1 serving (about 110 g)
Calories
646 calories
Protein
12 g
Carbs
49 g
Fat
50 g
Saturated fat
25 g
Fibre
4 g
Sugar
39 g
Sodium
117 mg
Cholesterol
202 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/torta-caprese).

Before you cook

What to know about Torta Caprese

What it is

Torta Caprese is a dessert recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 10 servings in 1 hr 5 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: melt, then base batter, then whip whites. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 200 g dark chocolate, 70% — supports the dish's balance, texture and regional character.
  • 200 g butter — builds the savory foundation and carries flavor through the dish.
  • 200 g ground almonds — supports the dish's balance, texture and regional character.
  • 180 g sugar — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

This dessert can be prepared in advance when the method includes chilling or setting. Keep it covered and refrigerated until serving.

What to serve with it

  • Serve in modest portions after an Italian meal.
  • Pair with espresso; choose a dessert wine only if it suits the recipe.

Larry’s why

Why temperature matters more than the recipe here

Dairy and eggs are unforgiving. Cold cream whips higher, warm mascarpone splits, and gelatin sets only within a narrow window. Let ingredients come to the temperature the recipe calls for before you start, and half the ways this dish can fail disappear.

Larry’s rule: Read the temperatures, then start.

More questions Larry gets asked →

Questions Larry gets asked

How long does torta caprese take to make?
About 1 hr 5 min start to finish — roughly 20 min of prep and 45 min of cooking. That yields 10 servings.
What do you need to make torta caprese?
6 ingredients, starting with 200 g dark chocolate, 70%, 200 g butter, 200 g ground almonds. The full list with quantities is on this page.
How do you start torta caprese?
Melt: Melt chocolate and butter together and cool slightly.
How do you know when torta caprese is done?
Bake. Bake at 340°F for 40–45 minutes. The center should still wobble slightly.
What is the most common mistake with torta caprese?
Underbake it by three minutes. Torta caprese is supposed to be damp in the middle.
Can you make torta caprese ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a dessert that reheats well.

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