Torta Caprese is the classic Italian Flourless Chocolate Cake recipe that originates from the Isle of Capri. This simple Italian dessert comes together in just minutes and is great for any occasion!
– 250g (about 9 oz) dark chocolate (at least 70% cocoa)– 200g (about 7 oz) unsalted butter– 200g (about 1 cup) granulated sugar– 200g (about 2 cups) ground almond– 4 large egg– 1 teaspoon vanilla extract– Pinch of salt– Confectioners' sugar for dusting (optional)– Sliced almonds for garnish (optional)
Preheat your oven to 180°C (about 350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water (double boiler), stirring occasionally until smooth. Alternatively, you can melt them in the microwave in short bursts, stirring between each burst until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the granulated sugar, ground almonds, eggs, vanilla extract, and salt until well combined.
Gradually pour the melted chocolate mixture into the almond mixture, stirring until smooth and well combined.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for about 40-45 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, you can dust the top with confectioners' sugar and garnish with sliced almonds if desired.
Serve slices of Torta Caprese at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.