More Great Recipes: Cake

Gluten Free Chocolate Cake Recipe – Torta Caprese

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"The many people who are wheat intolerant can enjoy gluten free Chocolate Cake with this classic Italian Torta Caprese recipe."

Serves 6 | Prep Time 30 | Cook Time 50

Why I Love This Recipe

If you are wheat intolerant and crave a luxurious gluten free chocolate cake recipe for a special occasion the Italian classic Torta Caprese will have your eyeballs rolling to chocolate heaven. Also perfect as a divine dessert to follow on from a delicious plate of pasta with the best tomato sauce, it is easy to make and will have everyone clamouring for more.

Ingredients You'll Need

200 grams (7 oz) dark chocolate – at least 70% cocoa solids
4 eggs, separated
175 grams (6 oz) caster sugar
1 teaspoon vanilla extract
250 grams (9 oz) ground almonds
200 grams butter
Icing sugar (to dust)


Prepare your baking tin – line the base of a 24cm (9 ½ inch) cake tin with greaseproof (wax) paper and grease the sides. Set your oven to 180C/350F/Gas Mark 4.

Melt the butter in a small saucepan, being careful not to let it overheat and burn. Once it has fully melted set it aside to cool while you get everything else ready

Break up the chocolate and whizz through a food processor until finely chopped but not powdery – you want to keep a little bit of bite to the pieces. You can use a good large kitchen knife to do this if you do not have a food processor.

In a large mixing bowl beat the egg yolks, sugar and vanilla extract together until they form a pale, smooth, thick mixture.

Now add the chocolate, almonds and melted butter to the egg and sugar mixture. Fold this together carefully.

Next, whip the egg whites until they form soft peaks then add this to the other ingredients. Carefully fold the egg whites into the chocolate, sugar and almond base until everything is perfectly combined.

Spoon this mixture into your cake tin and bake it in the oven for 50 to 60 minutes – when it is ready it should be just about firm to the touch.

Remove from the oven and allow it to sit in the tin to cool for a while before turning it out onto a plate.

Cut a wedge and place it on the serving plate. Dust with a little icing sugar and serve ideally with a spoonful of crème fraiche and some raspberries or redcurrants.

Pairs Well With

You can add your own subtle twist to the classic Torta Caprese recipe by substituting a liqueur in place of the vanilla. Try using Italian Strega, Cointreau or Kirsch.

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