Toasted almonds and dark chocolate combine to make a flourless chocolate and almond cake that's rich and fudgy, with a brownie-like texture and a hint of almond crunch. Perfect for Passover, this small cake is a decadent delight you'll be craving all year long!
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Quick Recipe Summary ✨
Flourless Chocolate Almond Cake (Torta Caprese): Toasted sliced almonds and dark chocolate are blended into a rich, fudgy, brownie-like cake with a delicate almond crunch and naturally gluten-free crumb. Perfect for Passover or anytime a small, decadent chocolate cake is in order.
No almond flour needed: Whole toasted almonds are ground in the food processor for deeper flavor and subtle texture
No egg separating or fussy folding: The batter comes together quickly in one bowl (well, one food processor!)
Naturally flourless and dairy-free (pareve): Ideal for Passover celebrations
Active Time: About 20 minutes • Bake Time: 30 to 35 minutes • Total Time: About 1 hour (including cooling)
Difficulty Level: ⭐⭐ Easy. Simple method, just watch for fudgy crumbs when testing for doneness
Yield: One 6-inch cake (about 6 slices) • Freezer-friendly: up to 3 months
👉 Follow the detailed instructions and doneness cues below to achieve a perfectly moist center, intense chocolate flavor, and that signature soft, fudgy crumb every time.
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Why this recipe works
- The easy cake batter comes together entirely in the food processor - no separating eggs, no whipping whites, no fussy steps.
- Baking low and pulling the cake when moist crumbs cling to the tester keeps the center soft and fudgy, never dry.
- The 6-inch size makes an elegant small-batch dessert, and it doubles easily when you need more servings.
Calling all chocolate lovers, prepare to be wowed! This chocolate and almond cake (aka Torta Caprese) is rich and decadent. And as a flourless cake, it's naturally gluten-free.
You might think a flourless cake recipe is fussy and time consuming, but there's no need to separate eggs or buy almond flour. You just need a few minutes to toast sliced almonds, then whip up the batter with a food processor. Then you're ready to bake.
This flourless chocolate and almond cake is dense and fudgy with rich chocolate taste and a hint of almond crunch underneath. The slightly undercooked center proves that the cake will be soft and moist rather than all dried out.
It doesn't need much embellishment - Just a dollop of whipped cream is all you need (dairy-free if you want the cake to be pareve).
Since a chocolate almond flourless cake is also dairy-free (that is, pareve), it's also a great recipe to serve during Passover, especially to finish off your Passover seder!
This cake is elegant enough for a fancy dinner, or just to have a slice with coffee or tea in the afternoon. No matter the season, no matter the reason, you'll want to serve this cake!
⭐⭐⭐⭐⭐
Looks yummy!
- Shira
Recipe Ingredients
You'll need the following ingredients to make this flourless chocolate almond cake recipe:
Ingredient Notes
Almonds: Using sliced almonds allows you to toast the almonds, enhancing their nuttiness that complements the dark intensity of the chocolate. It's an extra step that has a big payoff. Plus, you'll have some extra almonds to use for topping the cake.
Dark chocolate: The darker the chocolate, the more intense the flavor of the cake will be. Dark chocolate (60 to 72% cacao) works well, while bittersweet chocolate (over 70% cacao) will have a very deep chocolate flavor.
Brown sugar: Using brown sugar not only adds moisture to this brownie-like cake, the deep molasses flavor adds caramel notes that complement the ground almonds.
Vanilla extract: Vanilla gives this cake warm floral undertones. For an orange-scented cake, you can replace ½ teaspoon of vanilla extract with ¼ to ½ teaspoon Fiori di Sicilia (orange vanilla extract).
See the recipe card for a full list of ingredients and measurements.
Flavor variations
Want to highlight or introduce more flavor into your cake? Here are a few suggestions to try:
- Add a teaspoon of espresso powder to intensify the chocolate
- Add a teaspoon of orange zest for a bright citrus note or replace ½ teaspoon of vanilla extract with ¼ to ½ teaspoon Fiori di Sicilia (orange vanilla extract).
- Add a tablespoon of almond liqueur or bourbon for depth
Keep additions subtle so the chocolate and toasted almond flavors remain the stars.
How to make flourless chocolate almond cake
Step 1: Toast the almonds
Spread the almonds in an even layer on a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
Toast them at 350˚F until golden brown, 8 to 10 minutes, stirring after 4 minutes (photo 1).
Remove the Silpat or parchment paper from the pan and place on a cooling rack to cool the almonds to room temperature, about 5 minutes. Set aside 2 tablespoons (18 grams) of the almonds to use for the topping later.
Reduce the oven temperature
While the almonds cool, reduce the oven temperature to 300 °F. Don't forget to do this step - you don't want to burn the cake.
Step 2: Prepare the cake batter
In a small bowl, whisk together the eggs and vanilla (photo 2). Set aside.
In a food processor, chop the remaining 1 cup (110 grams) of the almonds until they're finely ground, about 30 seconds (photo 3).
No food processor? No problem!
If you don't have a food processor available, you can make the cake batter with a hand mixer. Finely chop the toasted almonds and chocolate by hand (or use almond flour - see FAQs), then mix everything thoroughly with a hand mixer. The texture may be slightly less smooth, but it will still be delicious.
Add the chocolate and pulse until it's finely chopped, about 10 times (photo 4).
Add the brown sugar and salt, then process for about 30 seconds until the mixture is well combined, scraping the bowl as needed.
With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth, about another 15 to 20 seconds. Remove the blade and scrape the sides of the bowl as needed (photo 5).
Step 3: Bake the cake
Spray a 6-inch round baking pan with baking spray. Line the pan with an 8-inch round parchment paper (cut down to fit the pan), then spray the paper. See the FAQs for tips on making this cake Passover-friendly.
Pour the cake batter into the prepared baking pan - it will be very thin and liquidy (photo 6).
Sprinkle the top of the cake batter with the set-aside almonds.
Bake the cake at 300˚F until the center feels firm when gently pressed and a cake tester inserted at the center comes out with moist, fudgy crumbs attached, about 30 to 35 minutes (photo 7).
Storage instructions
Chocolate almond cake can be stored in the refrigerator in an airtight container for several days. For best taste, bring it to room temperature before serving.
The cake can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Yield Notes
This 6-inch chocolate almond cake recipe will yield about 6 slices.
If you want to make a 9-inch cake that will yield about 10 slices, double all the ingredients, but use 5 eggs (not 6). Bake for 32 to 38 minutes.
Don't under- or over-bake the cake
This flourless cake needs you to be watchful (and patient) during the bake.
Adjust the baking time as needed
The exact baking time depends on how large your eggs are. Slightly larger eggs will increase the baking time. You may need even a few more minutes of baking time if the batter was extra moist from the eggs.
Why did my cake sink?
A slight dip is normal for flourless cakes. Because there's no gluten structure, the cake naturally settles as it cools. A dramatic collapse, however, usually means it was underbaked or removed from the oven too early.
Why is my cake dry?
If you over-bake the cake, it will be too dry. While most cakes are done when a cake tester inserted at the center comes out clean, a cake tester inserted into this one should come out with sticky, fudgy crumbs, similar to brownies.
The center will come out soft and moist, and it will be delicious!
Questions asked and answered
Here are some questions you might have...
Torta Caprese is a traditional Italian flourless chocolate cake from the island of Capri. It's made with chocolate and ground almonds (instead of wheat flour), giving it a dense, fudgy texture with a delicate nutty flavor. Unlike many flourless cakes, it doesn't rely on whipped egg whites for structure.
Overall, yes, with one caveat - be sure to use a Passover-safe baking spray (one that doesn't contain flour) or spray the baking pan with canola oil spray and dust with matzah cake flour.
Technically no, but flavor-wise? Yes. Toasting intensifies the nuttiness and complements the dark chocolate beautifully. It's a short extra step that makes a noticeable difference in depth and aroma.
You can, but the texture will be slightly different. Toasted sliced almonds ground in the food processor add deeper flavor and a subtle crunch. Almond flour will produce a smoother, more uniform crumb. If substituting, use the same weight for best results (a kitchen scale helps).
Dark chocolate between 60% and 72% cacao gives balanced sweetness and intensity. Higher percentages create a deeper, more bittersweet flavor. Avoid chocolate chips if possible - bars melt and process more smoothly.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More Passover (gluten-free) dessert recipes to try
Recipe
Flourless Chocolate Almond Cake (Torta Caprese)
Equipment
- 8-inch parchment paper rounds cut to fit
- baking spray safe for Passover, if applicable
- food processor fitted with the blade attachment
Ingredients
- 1 cup plus 2 tablespoons sliced almonds
- 3 large eggs
- 1 teaspoon vanilla extract, see Recipe Notes
- 4 ounces dark chocolate wafers, 60 to 72% cacao, or solid chocolate bar, coarsely chopped (⅔ cup), see Recipe Notes
- ½ cup dark brown sugar, packed
- ¼ teaspoon kosher salt
- whipped cream, lightly sweetened
Instructions
- Preheat the oven to 350 °F with a rack in the middle position. Spray a 6-inch round baking pan with baking spray. Line with a 8-inch round parchment paper (cut down to fit the pan), then spray the paper. Set aside.
- Toast the almonds: Spread 1 cup plus 2 tablespoons sliced almonds in an even layer on a half sheet baking pan lined with a Silpat silicone mat or parchment paper and toast until golden brown, 8 to 10 minutes, stirring after 4 minutes.
- Remove the Silpat or parchment paper from the pan and place on a cooling rack to cool the almonds to room temperature, about 5 minutes. Set aside 2 tablespoons (18 grams) of the almonds to use for the topping later.
- While the almonds cool, reduce the oven temperature to 300 °F.
- Prepare the cake: In a small bowl, whisk together 3 large eggs and 1 teaspoon vanilla extract. Set aside.
- In a food processor, chop the remaining 1 cup (110 grams) of the almonds until they're finely ground, about 30 seconds. Add 4 ounces dark chocolate wafers and pulse until it's finely chopped (about 10 times). Add ½ cup dark brown sugar and ¼ teaspoon kosher salt, then process for about 30 seconds until the mixture is well combined, scraping the bowl as needed.
- With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth, about another 15 to 20 seconds. Remove the blade and scrape the sides of the bowl as needed.
- Pour the cake batter into the prepared baking pan (it will be very thin and liquidy), then sprinkle evenly with the set-aside almonds.
- Bake the cake until the center feels firm when gently pressed and a cake tester inserted at the center comes out with moist, fudgy crumbs attached, 30 to 35 minutes.
- Let the cake cool in the pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto the cooling rack.
- To serve, transfer the cake to a platter, and garnish with whipped cream, if desired. Serve warm or at room temperature.
- Storage instructions: Chocolate almond cake can be stored in the refrigerator in an airtight container for several days. For best taste, bring it to room temperature before serving.The cake can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- Add a teaspoon of espresso powder to intensify the chocolate
- Add a teaspoon of orange zest for a bright citrus note or replace ½ teaspoon of vanilla extract with ¼ to ½ teaspoon Fiori di Sicilia (orange vanilla extract).
- Add a tablespoon of almond liqueur or bourbon for depth
Shira says
Looks yummy!