Gluten-Free Naturally: Italian Torta Caprese

Sunday, March 15, 2026

Italian Torta Caprese

Naturally Gluten-Free Desserts
Italian Torta Caprese

Makes 12 servings

INGREDIENTS

12 Tbl Butter

6 Oz Semisweet Chocolate

1 Tsp Vanilla

4 Eggs, separated

1 Cup Sugar, divided

2 Cups Almond Flour

2 Tbl Dutch Processed Cocoa Powder

1/2 Tsp Salt

Sweetened Whipped Cream & Berries to serve

INSTRUCTIONS

Preheat oven to 325 degrees

Grease 9-inch spring-form pan

Place butter and chocolate in microwave safe bowl and microwave with 30 second intervals, stopping and stirring until smooth and melted. Once melted, add vanilla, stir, and set aside.

In a large bowl, whip egg whites on low until foamy, then increase mixer speed to medium high and whip while slowly adding 1/2 cup of the sugar. The whites should become white and glossy. Set aside.

In another bowl, beat egg yolks and remaining sugar for about 3 minutes on medium high, until thick and pale yellow. Add chocolate mixture, mixing just until incorporated, then the almond flour, cocoa and salt. Mix again, just until incorporated. Use a rubber spatula to scrape the bowl, making sure it is well mixed.

Add about 1/3 of the egg whites to the chocolate mixture and fold in carefully until no streaks of white are visible, and then add this mixture into the rest of the egg whites. Fold in until no streaks remain. Put the batter into the prepared pan and smooth the top with an offset spatula. Bake 50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool for 15 minutes, then carefully remove the side of the pan and let cool completely. Serve slices with a dusting of powdered sugar or berries and whipped cream.

NOTE: Always read labels carefully

CarolAnne Le Blanc