Torta Caprese
By OcadoLife
Published on 28 August 2026
A simple flourless chocolate cake with minimal ingredients and easy measurements, this Torta Caprese from chef and author Olivia Cavalli is the sort of recipe you’ll remember by heart. It keeps for days, improving in flavour as it sits. It’s wonderful with a strong espresso at the end of a meal. Time and servings
50 minsTotal time
10Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 150g unsalted butter, cubed
- 150g dark chocolate (70% cocoa), roughly chopped
- 150g ground almonds
- 3 medium eggs, separated
- 150g caster sugar
- 1 tbsp (approx.) cocoa powder, for dusting
- 250g (approx.) mascarpone, to serve (optional)
Method
Step 1
Preheat the oven to 190°/170°C fan/gas 5. Line a 23 cm springform cake tin with greaseproof paper. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl isn’t touching the water). Remove from the heat and leave to cool slightly, then stir in the almonds.Step 2
In a separate bowl, beat the egg yolks and sugar with an electric whisk until light and voluminous. Fold into the chocolate mixture to make a thick batter.Step 3
Add the egg whites to a clean bowl and whisk to stiff peaks. Fold into the batter with a pinch of salt, being careful not to knock the air out. Pour the batter into the tin and rap on the countertop 2 or 3 times to bring any air bubbles to the surface. Bake for 35 mins or until a skewer comes out clean. Leave to cool in the tin, then remove to a serving plate and dust with cocoa powder. Serve with mascarpone, if liked.