Italian·dessert
Italian Flourless Chocolate Torta
A decadent and airy chocolate-almond cake known as Torta Caprese. By folding melted dark chocolate into whipped eggs and almond meal, you create a rich, intense dessert that is naturally flourless and best served chilled.
Prep
20m
Cook
30m
Total
50m
Serves
8
Method
- 01
Generously butter an 8-inch cake pan. Line the bottom with a parchment paper round, then dust the pan with flour (or cocoa powder), shaking out any excess.
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- 02
Melt the dark chocolate and cubed butter together using a double boiler over barely simmering water, or in the microwave. Stir until very smooth.
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- 03
Remove the chocolate from the heat and stir in the cocoa powder, salt, coffee liqueur, and cayenne. Add the almond meal and mix until thoroughly combined.
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- 04
In a separate bowl, combine the room-temperature eggs and sugar. Use an electric hand mixer on high speed to whip until the mixture is very light, fluffy, and thick.
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- 05
Transfer the chocolate mixture into the egg mixture. Gently fold with a spatula from the bottom up until just combined, being careful to preserve the air bubbles for a lighter texture.
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- 06
Pour the batter into the prepared pan and tap it against the counter to release large air bubbles. Bake at 350°F (175°C) for 25 to 30 minutes, or until a skewer comes out nearly clean with just a few chocolate smudges.
Watch · 4:41
- 07
Cool in the pan for 30 minutes, then invert onto a plate. Chill overnight in the refrigerator for best flavor. Before serving, dust with cocoa powder and powdered sugar, and garnish with fresh raspberries and whipped cream.
Watch · 5:34
From Chef John
“Stirring butter and chocolate is very enjoyable.”
“I decided to multitask so I melted chocolate while humidifying the air; oh yeah, it's good for the pores.”
“You are after all the cupid of whether or not to be stupid.”