How to Make the Most Delicious Flourless Chocolate Cake at Home A.K.A. Torta Caprese

Torta Caprese Recipe is a delicious flourless cake loaded with chocolate and almonds for an unbelievably rich decadent dessert.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
If you’re a chocolate lover, then this cake is the ultimate dessert for you. In addition, it's gluten-free so go ahead and take a huge slice!
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Ingredients for this Torta Caprese Recipe:
• 6 eggs, eggs and whites separated
• 225 grams or 8 ounces of sugar
• 280 grams or 10 ounces bittersweet chocolate
• 280 grams or 10 ounces softened unsalted butter
• 340 grams or 12 ounces Bob’s Red Mill Super Fine Almond Flour
• powdered sugar for garnish
Serves 12
Prep Time: 25 minutes
Cook Time: 30 minutes
Resting Time: 60 minutes
Procedures:
Preheat the oven to 350°.
1. Add the egg whites along with ½ of the sugar to a stand mixer with the whisk attachment and whip on high speed until stiff peaks are formed, about 6 to 7 minutes. Chill.
2. Put the chocolate into a glass or metal bowl and cook over a double boiler until completely melted. Set aside.
3. Add the butter and remaining sugar to a stand mixer with the whisk attachment and whisk on high speed until light and fluffy, about 5 minutes.
4. Add in 1 egg at a time to the mixer until combined until all the eggs have been incorporated.
5. Remove the bowl form the stand mixer and fold in the almond flour until combined, then fold in the chocolate until combined.
6. Lastly fold in the chilled meringue until combined.
7. Prepare a 10” springform pan with butter and cocoa powder.
8. Pour the batter into the prepared pan and bake at 350° 40 to 42 minutes.
9. Cool completely and dust with powdered sugar.

[@georgiav5988]

I am not a chocolate person, but my family and I loved this recipe. A lot of prep then a little mixing, bake, and voila!

[@nitaf71]

You have meet that goal of cooking authentic dishes from different cultures but above that you do it with respect and knowledge

[@judyayson]

Dang! that cake looks so good. Cant wait to make it.Thank you for the recipe and video.

[@mary-jeanslaughter8]

So awesome!!!! You are totally singing my tune. Thanks Chef for another homerun!!!!😃

[@cdalip]

I have fallen inlovvvve. Wow, going to try this for sure. Goodness!

[@heatherbrodie2064]

Made this flourless chocolate cake today.....it is amazing. I couldn’t find bittersweet chocolate in nearby stores so substituted it for dark chocolate and it is still absolutely delicious. Served it up with fresh raspberries. Thank you for this wonderful recipe.

[@nickknardirell9821]

Had this in Capri, Italy last week. It was absolutely delicious (originated in Capri)

[@hezeljudah9618]

I just made it. It’s amazing!

[@ChefBillyParisi]

Fantastic, thanks for giving it a shot!

[@hezeljudah9618]

@@ChefBillyParisi could I include some cocoa powder? I saw some recipes that includes cocoa powder and that seems like a good addition.

[@luvwings]

Can I use a 9” springform pan? Wonder what difference an inch would make

[@MM-bt3ec]

Can you please share substitute for butter?(Oil or vegan butter will work?

[@oceanbaby4521]

Funny story, but what a cool cake. 😊

[@rhondawilliams9449]

Looks fantastic, Chef. I am pure, however, I am pure keto so at the risk of stepping outside the traditional box I am going to use Monk Fruit instead of sugar. I'll let you know how it turns out. Thank you.

[@rachaeljohnson9583]

How did it go!!!

[@judyayson]

Try guava

[@rhondawilliams9449]

@@judyayson It was good with Monk Fruit, and it's so easy to make so, we will give the guava a try too. Any excuse to have this delight again. Thank you, Judy.

[@hezeljudah9618]

How much sugar do you think I could reduce without affecting the texture?

[@ChefBillyParisi]

Great question, I have no clue tbh. Is it a health related thing?

[@hezeljudah9618]

Chef Billy Parisi no, I’m just not a fan of overly sweet cakes. 280 grams is a lot of sugar. Thanks for answering!

[@ChefBillyParisi]

@@hezeljudah9618 you could certainly lose maybe 30-50 grams and it would be ok.

[@hezeljudah9618]

Chef Billy Parisi thank you very much! Will do!

[@danabeba7607]

Why name of cake flourless,here is Almodovara flour.

[@rachaeljohnson9583]

Do you think** a sugar substitute would work with this?

[@ChefBillyParisi]

Maybe. Like a coconut sugar?

[@rachaeljohnson9583]

@@ChefBillyParisi like swerve or stevia for diabetics since it's already flourless thought it could be great!! For keto as well or low carb

[@ChefBillyParisi]

@@rachaeljohnson9583 I honestly have no clue as I have no expertise in those things. However, I don't know why stevia wouldn't work? You would maybe have to adjust the amount of wet ingredients since you will use less stevia then sugar.

[@alyssapeters6271]

Looks decadent and delicious! But I’m confused how it is “flourless” when using almond “flour?” Granted it doesn’t use white flour but thus almond flour is still flour?

[@ChefBillyParisi]

Flourless typically means no white or wheat flour. Almond flour is simply ground dried almonds

[@hildegunnurdahl5130]

... If you ever have to use alternate 'flours' in general you quickly learn that the binding agent that exist in normal flour.. is completely absent (unless its one of those 'completed product' where something to fix that has been added). While with cakes such as this it doesn't really matter.. in bread alternatives you really REALLY notice the difference when baking. To get the binding agent you have to add other things (usually rather weird ingredients that you'll never hear or learn about unless you need to make gluten free food for whatever reason.

[@mariacavalcante7092]

🤤(🇧🇷)

[@ChefBillyParisi]

Thanks for watching!