Description
A rich, indulgent, and naturally gluten-free Italian chocolate almond cake with a delicate crust and melt-in-your-mouth center. Perfect for any occasion and loved by chocolate enthusiasts worldwide.
Ingredients
Scale
- 7 oz (200g) dark chocolate (70% cocoa or higher)
- 7 oz (200g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (200g) almond flour
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Using a double boiler, melt the dark chocolate and unsalted butter together. Stir until smooth and let it cool slightly.
- In a large bowl, beat the eggs and sugar until pale and fluffy.
- Slowly pour the melted chocolate mixture into the egg mixture, stirring gently. Add the almond flour and vanilla extract, folding carefully to avoid deflating the eggs.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until the top is set and a skewer inserted into the center comes out with moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
For best results, use room-temperature ingredients and avoid overmixing the batter. The cake is meant to have a slightly gooey center, so don’t overbake. Serve with whipped cream, fresh berries, or a scoop of vanilla ice cream for added elegance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 50
- Fat: 23
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
Keywords: Torta Caprese, Chocolate Almond Cake, Gluten-Free Dessert, Italian Dessert, Chocolate Cake