Caprese Cake is a traditional dessert from Capri Island in Italy. We visited Capri Island last spring and oh, how I miss it! Unlike traditional cakes, Caprese Cake is made without any flour, making it a gluten-free option for those with dietary restrictions. Instead, it uses finely ground almonds, which give the cake its signature nutty flavour and dense texture.

You can serve it as is, dust it with some powdered sugar or top it with a layer of fresh whipped cream and cherries. I love having a slice of this cake with a cup of milk or a cappuccino. 

Ingredients

• 200 g (1 cup) dark chocolate (70% cacao) 
• 170 g (3/4 cup) unsalted butter, cubed
• 170 g (3/4 cup) granulated sugar
• 4 large eggs, separated 
• 250 g (2 2/3 cups) almond flour 
• powdered sugar or other toppings (optional) 

For a 23 cm – 25 cm ( 9’’-10’’) round pan. 

Directions

Preheat the oven to 350°F (180°C). Grease and line an 9-inch round springform pan with parchment paper.

In a heatproof bowl, melt the chocolate and butter over a double boiler or in the microwave, stirring occasionally until smooth. Let it cool slightly.

In a separate large bowl, beat the egg yolks and sugar until pale and thick.

Add the cooled chocolate mixture to the egg mixture and whisk until well combined.

Fold in the almond flour. 

In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.

Gently fold the egg whites into the chocolate mixture until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 30-35 minutes or until the cake starts to pull away from the edges of the pan. 

Let the cake cool completely in the pan before removing it and transferring it to a serving platter.

If desired, sprinkle some powdered sugar on top or garnish it with fresh cherries and whipping cream. 

Enjoy! 

Video – Italian Caprese Cake (Flourless)