Packed with chocolate and chopped almonds, this Torta Caprese makes for a delicious treat…especially when topped with a dollop of orange-ginger whipped cream!
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I don’t mind the flour handprint – I like to think it’s like a signature move. But one way to combat that flour handprint? Make a flourless chocolate cake! No more flour handprints when there’s no flour in the recipe.
A Torta Caprese is a flourless chocolate cake named after Capri, an island located off the Italian coast near Naples. We visited Capri on our honeymoon years ago, and we’ve been dreaming about a return visit ever since. We haven’t made our way back (yet), but we recently made this Torta Caprese as a reminder of that trip. (We enjoyed a slice or six of this one while we were visiting!)
While there are no flour handprints involved with making a Torta Caprese, there is still a pretty telltale sign. The noise. The unique feature of this dessert is that it’s made from ground almonds instead of flour. Like 2 whole cups of almonds. The food processor ground them up in a flash – but the noise was pretty intense. There’s no way to quietly grind up 2 cups of almonds in a food processor. Just own it and make a bunch of noise. Then sit down a bit later to a delicious slice of this chocolate almond flourless cake.
We’ve made a Torta Caprese several times now, and it’s always been a hit. But I have to take a moment here to call out the whipped cream. Normally whipped cream is a bit of an afterthought. Not this time. This whipped cream features a bit of orange zest and ground ginger. It’s good enough to eat by itself! However, add a dollop of orange-ginger whipped cream on top of this chocolate cake? Yes, please! While this cake can certainly be served by itself, the whipped cream is an easy addition that elevates this dessert into something quite gourmet. Let’s just say this one didn’t last long around here.
If you’re looking for a unique and delicious dessert, then put a Torta Caprese on the list! It’s fairly simple to make, and you won’t have to worry about leftovers. Happy baking!
Did you make this Torta Caprese at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
For the Torta Caprese
For the Torta Caprese
- Preheat oven to 350°F.
- Spray a 9” springform pan with nonstick baking spray; set pan aside.
- Melt the chocolate using a double-burner or a small bowl set over a saucepan of gently simmering water.
- Meanwhile, using a food processor, pulse the almonds until finely chopped. (Note: The almonds should be the texture of sand.)
- Using an electric mixer, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed).
- Using a separate bowl, whisk the eggs together. Add egg mixture to the butter mixture; mix until well combined.
- Add the finely chopped almonds, melted chocolate and amaretto (optional); mix until well combined.
- Transfer batter into prepared springform pan. Bake for 50-55 minutes, or until a toothpick inserted into center of cake comes out with just a few moist crumbs. (Note: Take care not to overbake this cake!)
- Lay a piece of aluminum foil over pan and let cake cool completely in pan.
- Remove cake from pan and dust lightly with confectioner’s sugar.
- Top with a dollop of whipped cream before serving.
For the Whipped Cream
- Using a small bowl, add the whipping cream, confectioner’s sugar, orange zest and ground ginger.
- Whip with an electric mixer until stiff peaks form. Transfer mixture into a piping bag with a large star tip.
Looking for more chocolate dessert recipes? Check out these other favorites, too: