How to Make Torta Caprese | An Italian Flourless Chocolate Cake!

Let me show you how to make torta caprese; a decadent and delicious Italian almond chocolate cake that is flourless, and naturally gluten free! The texture of a torta caprese is similar to a brownie, and much like a brownie, a slice of this Italian cake goes beautifully with vanilla ice cream or whipped cream. But it’s also great on it’s own, served with an espresso!

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

150 grams (2/3 cup) butter
150 grams (3/4 cup) semi-sweet chocolate (dark chocolate)
4 egg yolks
4 egg whites
150 grams (3/4 cup) granulated sugar
pinch of salt
15 ml (1 tbsp.) dark rum (or vanilla extract)
200 grams (2 cups) ground almonds or almond flour
icing sugar or powdered sugar, for dusting the cake
butter, for greasing the pan
cocoa powder, for greasing the pan (or flour if you don’t mind it not being gluten free!)

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Chapters:

0:00 – Preparing your pan and preheat oven
0:51 – Melting butter and chocolate
1:33 – Whipping up the egg yolks
2:29 – Adding the melted chocolate and almond flour
2:54 – Whipping up the egg whites and combining
3:43 – Bake, cool, and dust with sugar
5:00 – Want another gluten free Italian cake recipe? Try this!

#italiancake #italianfood #cakerecipe

Hi everyone! I’m Daniella and today we’re making the most gorgeous, fudgy chocolate cake named after the island of Capri! And because it uses no flour, it’s naturally gluten-free! Let’s get started! Prepare your parchment to line your pan. If you’d like instructions on an easy way to do this, check out my video pinned in the comments below. Generously grease the entire pan with butter. Then tip in a little bit of cocoa powder and spread it around the pan. Just tap your pan back and forth until it’s completely coated. If you’re not worried about this cake being gluten free, you can use flour in the place of cocoa powder. Tip out any excess cocoa powder or flour and then put the parchment that we prepared earlier into the bottom of the pan. Now set that aside until we’re ready to fill it. Preheat your oven to 175°C or 350°F. If you have the option, do not use the fan in your oven for this cake. Add about 1 inch of water to the bottom of a pot. Turn the water to medium-high, so that it starts to simmer. You don’t want a full rolling boil. Place a heat proof bowl on top of your pot, making sure it isn’t touching the water. This is known as a "double boiler". To your bowl, add 150 grams (2/3 cup) of butter. Then add in 150 grams (3/4 cup) of semi-sweet chocolate (dark chocolate). Make sure you’re using a nice quality chocolate for this recipe. Let these melt together. Stir them until they’re completely combined. Adjust your heat regularly, so the water doesn’t come to a boil. Once everything has melted, turn off your heat and remove the bowl from the pot. You want this mixture to to cool slightly before we add it to our eggs. Into a large mixing bowl, add 4 egg yolks and 150 grams (3/4 cup) of granulated sugar. You can do this by hand with a whisk, or with a hand mixer, but I’m making it nice and easy and I’m using my stand mixer. You want to whisk the egg yolks and sugar until they’re very pale and have doubled in volume. And if you’re using a mixer like I am, be sure to scrape down the sides to get all of the egg yolk and sugar incorporated. You really want this to be light and fluffy, so continue whisking until you get these beautiful ribbons. Once it’s doubled in size, add in a pinch of salt and then I’m adding in 15 ml (1 tbsp.) of dark rum, and just let that continue mixing together. I’m using rum, which is the traditional flavoring of this cake. But you can mix it up and add in lemon zest, or orange zest, or if you don’t want to use the rum, just swap it out for vanilla extract. Actually, almond extract would be quite nice in this cake as well! Pour in in your chocolate and butter mixture. I’m going to give this one good mix with my spatula to make sure it’s thoroughly combined. To your chocolate mix, add in 200 grams (2 cups) of ground almonds or almond flour. Stir this until it’s really well mixed, because the next step is adding in our egg whites and we want to make sure they deflate as little as possible. To my bowl, I’m adding the 4 egg whites from our egg yolks earlier. Whisk these to medium to stiff peaks. You don’t want them to become lumpy; you want the egg yolks to have a really nice sheen to them … like this! Add one third (1/3) of your egg whites to your chocolate mixture. We call this the "sacrificial egg white". This just helps to lighten the batter, so that when we add the rest of the egg whites, they don’t deflate. Add the rest of your egg whites to the bowl. Now you want to carefully fold your egg whites into the batter. To do this, take your spatula down through the middle of your batter and your egg whites, and drag it around the the side of the bowl. I like to do one half of the bowl down the middle, and then all the way around the entire bowl, and down the middle again. Do this repeatedly until all of the egg whites have been combined with the batter. We don’t want any little white bits of egg white in our cake. Pour your batter into your pan, making sure it’s nice and level, but don’t bang it down on your table … and into the oven! This will bake for 30 – 35 minutes, until the cake skewer comes out with just a few tiny crumbs. You don’t want any wet batter on it. Once your cake has come to room temperature, put it in the fridge for at least 1 hour, or overnight is better. This allows the cake to become really fudgy and dense, and it makes it easier to take out of the pan. Our fridge is nice and cold and it’s firmed up really beautifully. I like to run a knife around the edge of my cake to make sure nothing is stuck on there. Because the cake is quite firm at this point, you can just tip it over onto your hand, but if you’re a little bit nervous, you could use a plate. Peel the parchment from the bottom of your cake and then place it on your serving tray. This is traditionally dusted with powdered sugar (or icing sugar) and it usually has a really pretty pattern on top. I’m using a baking cooling rack to get that crisscross pattern, but anything that you have with holes in it – like a doily – would be beautiful as well. Dust the top of your cake generously, remove your baking rack, and your cake is ready to enjoy! I love this cake served with a scoop of gelato or a nice bit of whipped cream, but it’s perfect just on its own with a nice espresso! And if you’re looking for another great Italian cake – the perfect breakfast – why not try out my Italian almond cake. And if you like this video, please hit the like button, make sure to subscribe because I come out with a new recipe every week! I’ll see you next time! ≽^•⩊•^≼