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Italian Flourless Almond Chocolate Caprese Cake

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This is truly my favourite cake of all times. I’ve made it so many times I could probably do it with my eyes closed. The Italian Caprese Cake is rich, chocolatey, and perfectly moist, one of those desserts that people will ask the recipe for. Made with almonds instead of flour, it’s naturally gluten-free and packed with an intense chocolate flavor and just a touch of lemon zest. Every bite melts in your mouth and I swear it gets even better the next day.

To me, Caprese cake is everything I adore about Italian baking: simple ingredients, big flavor and a result that feels like a warm hug. No frosting, no layers, just pure chocolate-almond goodness in every bite.

Ingredients You’ll Need

(See the full recipe below for exact measurements)

  • Dark chocolate
  • Salted butter
  • White sugar
  • Eggs
  • Whole almonds or almond flour
  • Lemon zest (preferably organic)
  • Vanilla extract (optional)
  • Rum (optional)

Tips

  • Use a 7-inch pan as specified—changing the size can affect the texture and baking time.
  • Let the melted chocolate and butter cool slightly before mixing with the yolks to avoid scrambling the eggs.
  • Use room temperature eggs for better volume and consistency.
  • Make sure your mixing bowl and whisk are completely clean and dry before whipping egg whites, any grease can prevent stiff peaks.
  • Fold the egg whites in gently to maintain the batter’s airy structure.
  • Allow the cake to cool fully before slicing to get clean, even pieces.
  • This cake actually tastes even better the next day, as the flavors deepen over time.

Storage

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor. You can freeze individual slices for up to 1 month. Wrap them tightly and thaw at room temperature when ready to enjoy.

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Italian Caprese Cake | Flourless

A rich and fudgy traditional Italian chocolate cake made with almond flour, dark chocolate, and eggs. Naturally gluten-free, moist, and easy to make—perfect for any chocolate lover!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 120 g dark chocolate 4.23 oz
  • 120 g butter 1/2 cup
  • 110 g sugar 1/2 cup
  • 3 eggs
  • 180 g almonds 1 cup + 3 tbsp
  • lemon zest preferably organic
  • 1 tsp vanilla extract optional
  • 1-2 tbsp Rum optional

Method
 

  1. Chop the dark chocolate into pieces, put it in a heat resistant bowl with the butter, and melt everything on top of a pot with hot water (double boiler) until smooth. Let it cool slightly.
  2. Separate the yolks from the whites of 3 eggs. In a bowl, whisk the yolks with half of the sugar and some lemon zest until the mixture becomes creamy and pale (about 4 minutes with an electric whisk).
  3. Add the melted chocolate to the yolk mixture and mix to combine.
  4. Add almond flour (or finely blended raw almonds, peeled or unpeeled) and whisk until well incorporated.
  5. In a clean, dry bowl, whisk the egg whites. Once they start to foam, add the remaining sugar and beat until stiff peaks form (about 5 minutes).
  6. Gently fold half of the egg whites into the chocolate mixture using a spatula, then fold in the remaining half until fully combined.
  7. Butter a 7-inch pan and then line with parchment paper so the paper sticks. Pour in the batter.
  8. Bake in a preheated oven at 350°F (175°C) for about 35 minutes, then let the cake cool completely.
  9. Optionally brush the surface with 1–2 tablespoons of rum, dust with icing sugar, and serve. The cake stays fresh for several days and is intensely chocolatey and moist.

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