Torta Caprese

This rich flourless chocolate cake is named after the southern Italian island of Capri.

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Olives & Okra


  • 12 oz almonds
  • 8 0z semi-sweet chocolate
  • 2 tbsp Hershey’s Special Dark Chocolate cocoa
  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 6 eggs separated


  1. Preheat oven to 350 degrees. Spray springform pan with baking spray or line with parchment paper.

  2. In a food processor, finely grind almonds. Melt chocolate and cool to room temperature.

  3. Beat softened butter with sugar until fluffy. Beat in egg yolks, one at a time. Add almonds, melted chocolate, and cocoa powder; mix well.

  4. In a medium bowl, beat eggs whites with a mixer on high speed until stiff peaks form. Fold in eggs whites, a couple of heaping spoonfuls at a time.

  5. Pour batter into a pan. Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Transfer cake to a wire rack and cool completely. Sprinkle confectioner’s sugar over top of the cake.