Torta Caprese or Italian Flourless Chocolate Cake

Torta Caprese or Italian Flourless Chocolate Cake

This Caprese Cake is one of the most popular Italian desserts, but that's not the only reason why it caught my attention. First of all, I noticed that it does not contain white flour at all, the exemplary cake is made with almond flour or combined with some other nut flour. As I was going through the whole list of ingredients, I realised it could be so easily adapted to the low-carb or keto diet, needing just to replace the classic sugar with a natural sweetener. And I did it! We all enjoyed it to the last piece, its texture is fine, chocolatey, slightly moist, tender - Italians do know what tasty means...

In the classic version, the Caprese Cake is garnished with just a little powdered sugar on top. All I did was spread some Mascarpone and raspberries over the top - so I didn't spoil it at all. It is a very good and fine cake for any occasion and it's simple to prepare. You can replace the sugar with a sweetener (find details in the ingredients list) for the low-carb version.


Almond flour
300 g
you can combine it with other nut flour - see below, in steps 1-2, how I made almond flour
Dark chocolate
200 g
should be at least 65% cocoa
150 g
5 pieces
150 g
I replaced it with 100g of sweetener - Stevia + Erithritol, or 70g of Tagatose
Baking powder
10 g
0.5 tsp
Mascarpone cheese
250 g
Powdered sugar
2 tbsp

Step by step


I didn't have almond flour on hand, but I didn't lose my temper. I weighed 300g of almonds, combined with some Romanian walnuts.


And I quickly ground the nuts into flour in the coffee grinder. The whole process did not take more than 5 minutes.


Then I measured the butter and chocolate, placed them in a bowl and melted in the microwave or in a bain marie.


Stir well the mixture and let cool for a bit.


During this time, put the 5 eggs in a larger bowl, add the sugar/sweetener and a little salt.


Beat well with the mixer until white foam is formed.


Pour in the melted chocolate and butter mixture and continue to beat.


Lastly, add in the almond flour with the baking powder.


Stir gently until the mixture is smooth and without lumps.


Transfer the dough to a baking sheet (26-28 cm in diameter), lined with baking paper. Even out with a spoon.


Place in the preheated oven at 180 degrees C for 30-40 minutes.

Be sure to check the cake with a toothpick before removing from the oven. Notice the toothpick in the picture is clean, with only tiny bits on it.


Allow to cool for a while, remove from the pan, dust with sugar and you can already enjoy it. It is just as good warm and cold.


I also wanted to spread the top with Mascarpone - if it is a bit thicker, I recommend mixing it with a few tablespoons of milk or sweet cream.


Add in 2 tablespoons of sweetener/powdered sugar and mix with a whisk to combine.


I spread this cream over the top once the cake cooled.


It can be garnished with some fruit, too, raspberries fit in perfectly - I've been keeping some in the freezer since the summer.

You may also sprinkle with some grated dark chocolate, if you want.


This cake does not need time to syrup, so it can be served immediately if no longer hot. Also, cool from the fridge it's just as good.

In my opinion, it is a perfect chocolate cake - soft, tender, with strong chocolate taste, moist and without any guilt feeling for the waist!


Quantity: 1 kg (10-12 servings)
Prep time: 90 min
Difficulty: easy
Ready in: 30 min
Publish date:
Collections: Cakes, Diet desserts, Desserts

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