How to Make Torta la Caprese | Flourless Italian Chocolate Cake 🍫🇮🇹

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: chocolate chips

Cacao nibs provide a lower sugar option while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and offers a unique flavor.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats are gluten-free and more economical.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while sweetening.

Melt the chocolate using a double boiler or microwave it in 30-second bursts, stirring after each interval until smooth.

Whip the egg whites until soft peaks form for an airy cake texture.

Fold the egg whites into the chocolate mixture gently until fully incorporated.

Grease and flour a 9-inch (23cm) cake pan.

Pour the batter into the prepared cake pan evenly.

Bake at 320°F (160°C) for 40 minutes until a skewer comes out with moist crumbs.

Allow the cake to cool completely in the pan before removing.

Serve the cake the next day for enhanced flavors.

Store in an airtight container for up to 4 days or freeze for up to 3 months.

Slice and enjoy your authentic Italian-American Torta La Caprese!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens