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!

Hands sifting powdered sugar onto a whole flourless chocolate cake.

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!

Ingredients shown: almond flour, butter, eggs, sugar, confectioner's sugar, and 70% cacao chocolate.

How to make it

Each number corresponds to the numbered written steps below.

  1. 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.

Flourless chocolate cake recipe process shot collage group number one.

  1. 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. 
  2. 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.

Recipe process shot collage group number two.

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

Recipe process shot collage group number three.

  1. 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.
  2. Increase the speed to high and beat the egg whites until they reach medium peaks.

Recipe process shot collage group number four.

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

Recipe process shot collage group number five.

  1. 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. 

Slice of flourless chocolate cake with bite taken out of it.

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.

If you’ve enjoyed this flourless chocolate cake recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Flourless Chocolate Cake

5 from 9 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 8 slices
Flourless chocolate cake is a fudgy dessert that's made with almond flour, chocolate, eggs, sugar, and butter. Incredibly easy to make, this is a dessert you'll want to make time and time again.


  • 2 cups (190g) almond flour (2 cups)
  • 3/4 cup plus 2 tablespoons (190g) granulated sugar divided
  • 6.7 ounces (190g) bittersweet chocolate 50-80% cacao
  • 13 tablespoons (190g) butter cubed and softened to room temperature
  • 4 large eggs separated and at room temperature
  • confectioner's sugar for dusting


  • Grease a 9-inch springform pan with butter or cooking spray and line the bottom with parchment paper. Preheat the oven to 350f.
  • Over a double boiler, melt the chocolate. Once melted, remove from the heat and add the butter and continue to stir while the butter melts.
  • Add 3/4 cup of sugar and almond meal and continue to stir until combined.
  • Once the mixture has cooled, add the egg yolks and stir until combined.
  • In a separate clean bowl, or in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites for 30 seconds, then add the remaining 2 tablespoons of sugar and beat on high until they reach medium peaks.
  • Using a rubber spatula, gently fold the egg whites into the chocolate batter a third at a time.
  • Pour the batter into the prepared cake pan and level with a spoon or offset spatula. Bake for 30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. It does not need to be completely dry.
  • Allow the cake to cool in the tin before removing the springform and dusting lightly with confectioner's sugar. Enjoy!


  • Use a springform pan that's greased and lined with parchment paper for best results.
  • Use good quality bittersweet or extra bittersweet chocolate for the best results.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.


Serving: 1slice | Calories: 369kcal | Carbohydrates: 29.7g | Protein: 4.8g | Fat: 26.9g | Saturated Fat: 14.1g | Cholesterol: 142mg | Sodium: 35mg | Potassium: 34mg | Fiber: 0.8g | Sugar: 24.2g | Calcium: 29mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 9 votes (4 ratings without comment)

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  1. Joe M says:

    5 stars
    I have made this delicious cake a number of times and it comes out perfect. One question, once baked, can you freeze the cake? Will it suffer from being frozen?

    1. Tara says:

      Hi Joe, you can freeze the cake only. I wouldn’t recommend freezing the frosting. We’ve frozen just the cake and it definitely didn’t suffer – it was still great! Wrap it first in plastic, then foil for the best results.

  2. Marie says:

    My family has a nut allergy & wheat allergy any substitutes for almond flour?

    1. Tara says:

      Hi Marie, I haven’t tested this with a flour other than almond flour, so I can’t say for sure how it will turn out. If you do happen to test with a different flour, please let us know how it turns out.

  3. Faye Langton says:

    5 stars
    I love making this. It is both easy and delicious. Thank you. This website is a frequent go-to for me. Coming from Oz I really appreciate your use of the metric. Thirteen tablespoons of butter! I can’t even begin to wrap my head around that! Anyway thanks.

    1. Tara says:

      Hi Faye, I’m so happy you loved this recipe and that you’re enjoying the other recipes as well. Thank you for the comment!

  4. Janis says:

    Do I really need spring form pan or can I just use my round cake pan?

    1. Jim says:

      Hi Janis, we use a springform pan for this because it allows for easy removal. You can use a round cake pan if you’d like.

  5. Donna Stewart says:

    5 stars
    This sounds so delicious!! I believe you can use a substitute sugar such as Monk Fruit to make this diabetic/low glycemic/keto friendly. As I was reading this, that was going around in my brain! Can’t wait to make this for our beach vacation!
    Thank you!

    1. Jim says:

      Hi Donna, thanks for the comment. I haven’t tested this with a sugar substitute. If you do try it, please let us know how it turns out.

  6. Judy S says:

    5 stars
    I’ve tried several flourless chocolate cakes over the years and they’ve been ‘meh’. Then I made yours and HOLY MOTHER OF ___! Not overly sweet, not grainy, and while not an abundance of work — my goodness, there’s certainly an abundance of flavor! I made this for the finale of my Sip & Feast dinner party and suffice it to say, this is the ONLY Flourless Chocolate Cake I will ever make again!

    1. Jim says:

      Hi Judy, we are so happy you liked the chocolate cake and that it will now be your go-to. Thanks again for the comments and support!

  7. Linda says:

    Hi. love your recipes. can this be made in 2 days in advance and if so does it need to be refrigerated?

    1. Jim says:

      Hi Linda, yes, you can make 2 days ahead and it can be stored in the refrigerator.

  8. Cindy says:

    You mentioned almond flour in the ingredients and then almond meal in the directions. Please verify.

    1. Jim says:

      Hi Cindy, almond meal and almond flour are both ground almonds and are essentially the same thing although almond meal is slightly more coarse than almond flour. You can really use either one.

  9. Andrea says:

    Absolutely LOVE your recipes! I guess a little too much…now on Keto! Can I make this Keto friendly?

    1. Jim says:

      Hi Andrea, I haven’t tested this recipe with other ingredients, but you might be able to substitute a different sweetener for the sugar. I just can’t say for sure since I haven’t personally tested it. If you do find a way to make this keto friendly, please let us know how you do!

      1. Nancy says:

        Purecane sugar substitute is a fantastic tasting zero-glycemic sweetener and Lilys baking chips can be subbed for the bittersweet chocolate. I plan on making this at New Years. We’ve been sugar free for 7 years and I’ve learned a lot about products and methods for desserts that aren’t “funny tasting”.

        1. Jim says:

          Hi Nancy, thanks for letting us know about the substitution! I’m sure that will help other readers as well!

  10. Max Black says:

    5 stars
    Thank you! A great gluten free dessert to bring to holiday dinners.

    1. Jim says:

      Hi Max, thanks for the comment and happy you like the recipe!