Giada Torta Caprese Recipe

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When I’m craving a dessert that’s rich, chocolatey, and naturally gluten-free, Giada Torta Caprese is always my go-to. The combination of bittersweet chocolate and almond flour creates a cake that’s indulgent yet perfectly balanced, making it the ideal Chocolate Cake for any occasion.

It’s one of those recipes that feels fancy enough for a special occasion but is so simple to make, you can whip it up anytime. Whether I’m serving it with a dusting of powdered sugar or pairing it with fresh berries, this cake never disappoints.

Much like Giada Chocolate Coconut Cake or her Chocolate Pistachio Tart, Torta Caprese is one of those timeless desserts that always leaves everyone asking for the recipe.

Why This Recipe Works

The beauty of Giada Torta Caprese is in its simplicity. It’s one of those desserts that feels decadent and fancy, but it’s actually incredibly easy to make. The combination of rich chocolate and almond flour gives it a texture that’s dense yet somehow light at the same time.

What I love most is that it’s naturally gluten-free without needing any special ingredients—it just works. You can whip this up with pantry staples, and the result is a cake that’s perfect for any occasion, whether you’re hosting a dinner party or just want to treat yourself to something indulgent.

It’s that classic dessert that always surprises people with how effortless it is to make!

Recipe Ingredients

Bittersweet Chocolate Chips: Use 1 1/2 cups of 63% bittersweet chocolate chips for a rich and deep chocolate flavor. This gives the cake its signature fudgy texture.
Unsalted Butter: One cup of unsalted butter adds moisture and richness. Make sure to use extra for greasing the pan to prevent sticking.
Eggs: You’ll need five large eggs, separated. The yolks add richness, while the beaten whites give the cake its light, airy structure.
Almond Flour: This cake is gluten-free, thanks to the almond flour. It also brings a subtle nuttiness that complements the chocolate perfectly.
Granulated Sugar: One cup of sugar balances the bitterness of the chocolate, sweetening the cake just enough without making it too rich.
Pure Vanilla Extract: Just a teaspoon of vanilla extract enhances the flavor of the chocolate and almonds, adding a warm, fragrant undertone.
Kosher Salt: A quarter teaspoon of kosher salt highlights the sweetness and balances the richness of the cake.
Confectioners’ Sugar: For a beautiful finishing touch, dust the cake with confectioners’ sugar before serving.

Step-by-Step Directions

Step One – Melt the bittersweet chocolate and butter in a double boiler over medium heat, stirring until smooth. Remove from heat and allow it to cool until just warm.

Step Two – Preheat your oven to 350°F. Grease a 9-inch springform pan with butter to prevent sticking.

Step Three – Separate the eggs, placing the whites in one bowl and the yolks in another. Add the salt to the egg whites.

Step Four – Using a hand mixer, beat the egg whites on medium speed until stiff peaks form, about 2 minutes. Set aside.

Step Five – In a separate bowl, beat the egg yolks with the sugar on medium speed until the mixture turns pale and fluffy, about 1 ½ minutes.

Step Six – Gently fold the melted chocolate mixture, almond flour, and vanilla into the egg yolk mixture using a spatula. Fold in the whipped egg whites in two batches to lighten the batter.

Step Seven – Pour the batter into the prepared pan and bake for about 40 minutes, or until the top is puffed and begins to crack. Cool completely, then run a knife around the edges before removing the springform ring. Dust with confectioners’ sugar before serving.

How to serve

Whenever I make this cake, I love to serve it with a simple dusting of confectioners’ sugar and a side of freshly whipped cream. It’s rich enough on its own, but the cream adds that perfect touch.
For a fun twist, I like pairing it with a handful of fresh berries—raspberries are my go-to. They brighten up the plate and add a nice contrast to the chocolate.
Honestly, it’s the best with a hot espresso or cappuccino. I’ve served it like this for friends, and it always feels like the perfect end to a meal!

Recipe FAQs and Variations

Can I use semi-sweet chocolate instead of bittersweet?

Yes, you can substitute semi-sweet chocolate if you prefer a milder flavor. Just keep in mind that the cake will be slightly sweeter.

How do I store leftover Torta Caprese?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate if you prefer it chilled. It can also be frozen for up to 1 month.

Can I use all-purpose flour instead of almond flour?

Almond flour is key to the texture and flavor of this cake, but if you must substitute, use an equal amount of all-purpose flour. The cake will have a different texture and will no longer be gluten-free.

Is this cake suitable for special diets?

Yes, since it uses almond flour, this cake is naturally gluten-free. Just ensure all other ingredients, like chocolate, are gluten-free as well.

Check out More Giada Recipes:

Giada Torta Caprese Recipe

Recipe by Giada De LaurentiisCourse: DessertCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

1 1/2 cups bittersweet chocolate chips (63% cacao)
1 cup unsalted butter, plus extra for greasing the pan
5 large eggs, separated
1/4 teaspoon kosher salt
1 cup granulated sugar
1 1/2 cups almond flour
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting

Directions

Melt the Chocolate and Butter: In a double boiler, melt the chocolate chips and butter over medium heat, stirring occasionally until smooth. Remove from heat and let the mixture cool slightly until it is just warm to the touch.
Preheat Your Oven: Preheat your oven to 350°F. Grease the inside of a 9-inch springform pan generously with butter to prevent sticking.
Prepare the Egg Whites: In a medium bowl, combine the egg whites with the kosher salt. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, which should take about 2 minutes.
Beat the Egg Yolks and Sugar: In a larger bowl, whisk the egg yolks and granulated sugar using the handheld mixer on medium speed. Continue beating for about 1 1/2 minutes until the mixture turns pale, light, and fluffy.
Mix the Yolks with Chocolate and Almond Flour: Add the cooled chocolate-butter mixture to the egg yolks. Stir in the almond flour and pure vanilla extract using a rubber spatula until everything is well combined.
Fold in the Egg Whites: Gently fold the beaten egg whites into the chocolate mixture in two batches. Be careful not to overmix, so the cake maintains its light and airy texture.
Bake the Cake: Pour the batter into the prepared springform pan. Place it in the oven and bake for about 40 minutes, or until the top is puffed and cracks begin to form. A toothpick inserted should come out with a few moist crumbs.
Cool and Finish: Allow the cake to cool completely on a wire rack. Once cooled, run a thin knife around the edge of the pan to loosen the cake. Remove the springform ring and dust the top with confectioners’ sugar before serving.

Nutrition Facts

8 servings per container

Amount Per ServingCalories420
% Daily Value *
Total Fat 30g 47%
- Saturated Fat 15g 75%
Cholesterol 150mg 50%
Sodium 160mg 7%
Total Carbohydrate 30g 10%
- Dietary Fiber 4g 16%
- Sugars 25g
Protein 8g 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.