Flourless chocolate cake, also known as Torta Caprese, is a rich dessert with intense chocolate flavor. This cake is naturally gluten-free, incredibly easy, and requires just 5 ingredients, plus powdered sugar for topping. This is the dessert you’ll want to make over and over again!

Flourless chocolate cake is a dessert that I make often and it’s always a huge hit. In fact, most people don’t even realize it’s made without flour.

Made with almond meal, aka almond flour, the incredibly rich texture and chocolate flavor are almost brownie-like making this a dessert that is loved by nearly everyone.

Flourless chocolate cake is also known as Torta Caprese as it originated on the island of Capri and is really quite simple: equal parts almond flour, butter, sugar, and chocolate, 4 eggs, and some powdered sugar for dusting.

It really doesn’t get easier!

How to make it

Each number corresponds to the numbered written steps below.

Grease a 9-inch springform pan with butter or cooking spray and line the bottom with parchment paper. Preheat the oven to 350f. Separate 4 eggs, placing the yolks in one bowl, and the whites in a separate large bowl that’s free of any grease or fat.

Bring a small pot of water to a simmer and place a glass bowl on top to create a double boiler. Place 6.7 ounces (190g) of bittersweet chocolate (50-80% cacao) into the glass bowl and gently stir the chocolate as it melts.
Once the chocolate has melted, remove it from the heat and add 13 tablespoons (190g) of unsalted butter to the chocolate, continuing to stir as the butter melts.

Add 3/4 cup (150g) of granulated sugar and 2 cups (190g) of almond meal (also called almond flour) and stir until combined.
Once the mixture has cooled, add the egg yolks and stir until combined.

Beat the egg whites on low speed for 30 seconds, then add the remaining 2 tablespoons (40g) of sugar and beat until the sugar is incorporated.
Increase the speed to high and beat the egg whites until they reach medium peaks.

Using a spatula, gently fold the egg whites into the chocolate batter a third at a time until incorporated.
Pour the batter into the prepared cake pan and level the top with a spoon or offset spatula.

Bake for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. The toothpick doesn’t need to be completely dry. Using a thin flexible knife, gently go around the edges so that the cake doesn’t stick. Allow the cake to cool in the pan before removing the springform. Dust lightly with confectioner’s sugar and enjoy!

Top tips for perfect flourless chocolate cake

Weighing the ingredients. For nearly all baking recipes, I recommend using a kitchen scale as it allows for consistent results every time. You may measure a cup of sugar differently on one day than you’d do on another, whereas using a scale allows for the same results every time. For this flourless chocolate cake, it’s honestly just easier to use a scale since it’s equal weight of everything (except the eggs). For this recipe, we’re using 190g of almond flour, butter, chocolate, and sugar which makes this really easy to remember!
The pan. I recommend using a springform pan for flourless chocolate cake as it’s so much easier to remove. Be sure to grease the sides and bottom of the pan, and line the bottom with parchment paper for even easier removal. Also, after baking, moving a thin knife around the edges will help prevent any sticking.
The chocolate. Since there are only a few ingredients, and chocolate is the main component, I recommend buying the best quality chocolate you can. Lindt or Ghirardelli are excellent brands and all that’s needed are roughly two baking bars. While chocolate can be melted in the microwave, I’d recommend using the double boiler as outlined above as it allows the chocolate to melt evenly. 50% cacao will be milder than 80% which will be more on the bitter side. Use what you like! 70% is what we used for this recipe.
Almond flour. Almond flour or almond meal is made from almonds that have been blanched and ground to a fine meal. Almond flour is used often in gluten-free baking so if you’re having a hard time finding it, look near the gluten-free items, or you can make your own.
Baking time. Torta Caprese is better on the moister side, so be sure to not overcook. When checking for doneness, the toothpick should not be 100% dry.

More sweet treats

Here are a few more of our favorite desserts. Enjoy these desserts and this torta Caprese with an espresso martini! Enjoy!

Orange olive oil cake – simple, moist, and delicious cake that’s loaded with bright citrus flavor.
Tiramisu – layers of espresso-dipped ladyfingers and mascarpone-zabaglione cream topped with cocoa powder.
Italian cheesecake – airy and creamy cheesecake with ricotta and orange.

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