When in Rome Capri…
While the name Torta Caprese literally means a cake from Capri, there is no definitive history of the cake being created on the island. There are, however, two fun stories of its origin on Capri: one involving two Austrian women visiting Capri who tried to make a chocolate cake but forgot the flour, and the other was of a man called in to be a sous chef for a posh restaurant. He was asked to make an almond cake… but accidentally added cocoa instead of flour. I like both stories — excellent accidents to be sure; whatever the story, I really love the cake!
In this second of my “getting ready for Valentine’s Day” posts, we have another gluten-free cake which is quite different from the last. This cake is ground almond-based, which gives it a wonderful moist-yet-light texture. It is also very easy to make and is finished simply with a dusting of sugar (and perhaps a dollop of whipped cream). As you can see, the top of the cake is a bit flaky, which adds to its charm. The recipe is from America’s Test Kitchen (with a few of my edits), but I credit my friend Jack who told me where he got his recipe. There are many versions out there — I think this one is the best.
~ David
Torta Caprese
Preheat oven to 325°F. Lightly butter 9-inch springform pan.
Place butter and chocolate in medium saucepan and melt them together on medium-low heat. Stir in vanilla and set aside.
Using a stand mixer fitted with whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and continue to whip, slowly adding 1/2 cup granulated sugar, until whites are glossy and thick and hold stiff peaks, about 4 minutes longer. Transfer whites to large bowl.
Add egg yolks to the mixing bowl (no need to wash the bowl — just scrape out as much of the eggs whites as possible) and remaining 1/2 cup granulated sugar and whip on medium-high speed until thick and pale yellow, about 3 minutes, scraping down sides as necessary. Add chocolate mixture and mix on medium speed until incorporated, about 15 seconds. Add almond flour, cocoa, and salt and mix until incorporated, about 30 seconds.
Remove bowl from mixer and stir few times with large rubber spatula, scraping bottom of bowl to ensure almond flour is fully incorporated. Add one-third of whipped whites to bowl, return bowl to mixer, and mix on medium speed until no streaks of white remain, about 30 seconds, scraping down bowl halfway through mixing. Transfer batter to bowl with remaining whites. Using large rubber spatula, gently fold whites into batter until no streaks of white remain. Spread batter into prepared pan, smooth top with spatula, and place pan on rimmed baking sheet.
Bake until toothpick inserted in center comes out with few moist crumbs attached, about 50 minutes. Let cake cool in pan on wire rack for 20 minutes. Remove side of pan and let cake cool completely, about 1 hour. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)
Dust top of cake with confectioners’ sugar, if using. Using offset spatula, transfer cake to serving platter. Cut into wedges and serve with a dollop of whipped cream (optional).
Serves 8-10.
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Mad Dog
January 24, 2026 at 4:54 amJust for a second, I thought of a Caprese Salad in a tart!
That looks like a fabulous torta – I’m very fond of cakes made with almond flour.
Cocoa & Lavender
January 24, 2026 at 8:10 amI really do think he would love this cake, Mad Dog. And, once you took a bite, you’d be so glad it wasn’t tomatoes and mozzarella!
Mad Dog
January 24, 2026 at 11:30 am🤣
angiesrecipes
January 24, 2026 at 5:33 amLindt, butter and almond flour…what’s not to love this lovely torte? Where did you get all those cute plates and serving dishes?
Cocoa & Lavender
January 24, 2026 at 8:09 amYou are so right, Angie. What’s not to love? The cake plate (Gien) was a gift from our good friend ML in Paris. The little serving plate was one I found at an estate sale, hand painted by the woman who owned the house.
Mimi Rippee
January 24, 2026 at 6:14 amIt’s beautiful. I immediately thought tomatoes and mozzarella! Nope!
Cocoa & Lavender
January 24, 2026 at 8:06 amI can see why you thought that, Mimi — and tomatoes and mozzarella sounds excellent, but not for dessert! 😉
Barb
January 24, 2026 at 8:02 amBittersweet chocolate is my favorite! It’s obvious from the gorgeous photo that the cake is very moist. I can almost taste it just looking at it!!
Cocoa & Lavender
January 24, 2026 at 8:05 amThanks, Barb — it is a really moist and luscious cake. And, again, so simple to make. My next trial will be a Sachertorte.
Frank | Memorie di Angelina
January 24, 2026 at 9:30 amMy my, doesn’t this sound delicious. From the recipe, I imagine it must be sinfully rich and moist… Right up my alley and I normally don’t have a sweet tooth!
Cocoa & Lavender
January 24, 2026 at 9:40 amI do think you would like this, Frank — not too sweet and perfectly rich.
Jill
January 24, 2026 at 10:29 amAnother must try. Will look forward to next week especially as Sachertorte was my mother’s very favorite dessert. Was never easy to find here in Tucson and neither she nor my grandmother were bakers.
David Scott Allen
January 24, 2026 at 10:33 amThanks, Jill. Sachertorte won’t be for a little bit; I am testing the recipe this week. Next week is Mexican-Spiced Brownies. If you need the recipe sooner than later, let me know and I can email it to you once I have completed the testing phase.
Carol
January 24, 2026 at 5:02 pmI use almond flour fairly often in baking as I love the taste…A delicious-looking torte. Looking forward to Mexican Spiced Brownies 🙂
David Scott Allen
January 26, 2026 at 9:52 amCarol – I, too, love almond flour and I am so happy that it has become more readily available., I remember blanching and poeeling almonds in the 80s and grinding them myself!
FEL!X
January 24, 2026 at 5:50 pmThere are several ways to bake a chocolate cake without flour, make it time by time too.
For me, the first choice is always the Sacher-version – Viennese dialect: «Sachchaduatn»! 😜
David Scott Allen
January 26, 2026 at 9:50 amSachertorte is on the way — I am testing my recipe (inspired by ones from several restaurants) now. My overnight train ride to Vienna to visit Demel in 1980 was specifically to try their Sachertorte. I don’t remember the dialect, but I must say it is quite impossible to pronounce!
sherry
January 24, 2026 at 7:20 pmI have made this cake in the past (think it’s on my blog) and it’s a winner. I love using almond meal (and hazelnut meal) in cakes. Winner!
sherry
David Scott Allen
January 26, 2026 at 9:47 amWe also love hazelnut, Sherry — and it really shows how different nuts can really make a difference in the final product. Definitely a winner!
Ben | Havocinthekitchen
January 25, 2026 at 10:10 amSuch an intriguing recipe, David – I haven’t heard of this one before, but it looks absolutely delicious and so beautifully done.
David Scott Allen
January 26, 2026 at 9:46 amI appreciate that, Ben — I hope you get a chance to make this cake.
Marcelle
January 25, 2026 at 2:39 pmI really wish I could have a slice right now! This looks chocolatety and very good!! It’s a must-try-soon recipe for me now 🙂
David Scott Allen
January 26, 2026 at 9:45 amThanks, Marcelle — it is very dense and chocolatey, and pretty light at the same time.
Karen (Back Road Journal)
January 26, 2026 at 1:55 pmI’m very fond of almond cakes. Adding chocolate makes it fabulous.
Cocoa & Lavender
January 28, 2026 at 5:22 pmI think almond cakes are my favorite of all — and you are so right! Adding chocolate doesn’t hurt!
CC
January 26, 2026 at 6:20 pmFunny how this is more popular in Northern Italy, and it is SOOOO delectable, especially with really good dark chocolate! I made a similar cake on Saturday night and it was gobbled up in no time!
Cocoa & Lavender
January 28, 2026 at 5:13 pmIt is a wonderful cake and as we often tell our readers, the quality of the ingredients (this time the chocolate/cocoa) majes a huge difference.
Inger
January 26, 2026 at 6:57 pmI may have to add sugar back into my life…
Cocoa & Lavender
January 28, 2026 at 4:31 pmI’m glad I didn’t have to say it. Of course you need to add sugar back in your life. It’s a one of the five major food groups! 😉
Raymund
January 29, 2026 at 1:05 pmThis is the kind of dessert that makes you want to clear an afternoon, melt some chocolate, and enjoy a slice slowly with coffee. Yum!
David Scott Allen
January 29, 2026 at 1:32 pmThat sounds just about perfect, Raymund!
Valentina
February 5, 2026 at 9:38 pmI’m going to try this one too. So much gluten-free chocolate deliciousness – it’s like you’re baking for my family. (I’ve now make the Mexican Choc cake twice!) 🙂 ~Valentina
David Scott Allen
February 6, 2026 at 8:56 amHonestly, I did think of you when I was posting these! I do love these naturally GF recipes.
2pots2cook
February 9, 2026 at 4:49 amYou can never have too much of chocolate! Appreciate both of your posts!!!! 🙂
Cocoa & Lavender
February 9, 2026 at 9:12 amAs I always say, “More choclate is better!” Glad oyu enjoyed the posts, Davorka!