Rich, chocolatey, and irresistibly fudgy, this Italian Caprese Cake is a traditional dessert from the island of Capri that proves simplicity is the ultimate sophistication. Made with finely ground almonds instead of flour, it’s naturally gluten-free and packed with bold flavors thanks to dark chocolate, butter, and just a hint of lemon zest. If you’re a chocolate lover looking for a no-fuss treat that feels both rustic and indulgent, this one’s for you.
What sets this cake apart is its texture—soft and moist in the center with a slightly crisp top, almost like a cross between a brownie and a chocolate torte. It’s made with just a handful of pantry staples, yet delivers a depth of flavor that makes it perfect for special occasions, afternoon coffee breaks, or even breakfast (yes, Italians enjoy it that way too!).
Caprese cake is a beautiful example of how Italian cuisine can turn minimal ingredients into something memorable. There’s no frosting, no layers, and no flour—just rich, chocolate-almond goodness that melts in your mouth with 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.
Featured Kitchen Tools
- 7 Inch Non-stick Springform Cake Pan
- Click here to see all my favourite kitchen tools — from my go-to mixer to baking essential.
Italian Caprese Cake | Flourless
Ingredients
Method
- Chop the dark chocolate into pieces, place it in a bowl with the butter, and melt everything in a double boiler until smooth. Let it cool slightly.
- 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).
- Add the melted chocolate to the yolk mixture and mix to combine.
- Add almond flour (or finely blended raw almonds, peeled or unpeeled) and whisk until well incorporated.
- 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).
- Gently fold half of the egg whites into the chocolate mixture using a spatula, then fold in the remaining half until fully combined.
- Line a 7-inch pan with parchment paper and butter it slightly so the paper sticks. Pour in the batter.
- Bake in a preheated oven at 350°F (175°C) for about 35 minutes, then let the cake cool completely.
- 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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