Go Back Email Link
–+ servings
Flourless Chocolate Almond Cake on a cake stand with a slice lifted up.

Flourless Chocolate Almond Cake (Torta Caprese)

By Tammy Spencer
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!
5 from 1 vote
Prep Time20 minutes
Cook Time45 minutes
Cooling Time30 minutes
Total Time1 hour 35 minutes
Servings: 6 slices
Calories: 460kcal

Special Equipment

Ingredients

  • 1 cup plus 2 tablespoons (128 grams) sliced almonds
  • 3 (150 grams) large eggs
  • 1 teaspoon (1 teaspoon) vanilla extract, see Recipe Notes
  • 4 ounces (113 ⅖ grams) dark chocolate wafers, 60 to 72% cacao, or solid chocolate bar, coarsely chopped (⅔ cup), see Recipe Notes
  • ½ cup (110 grams) dark brown sugar, packed
  • ¼ teaspoon (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.

Recipe Notes

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.
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. Avoid chocolate chips if possible - bars melt and process more smoothly.
To make this cake Passover-friendly, 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.
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.
Don't over-bake the cake or 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.
For a 9-inch cake, double all the ingredients, but use 5 eggs (not 6). Bake for 32 to 38 minutes. Serves 10.

Nutrition

Serving: 1slice | Calories: 460kcal | Carbohydrates: 37g | Protein: 13g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 135mg | Potassium: 381mg | Fiber: 7g | Sugar: 26g | Vitamin A: 119IU | Calcium: 147mg | Iron: 2mg