Inspired by a traditional recipe from the Amalfi island of Capri, this rich and moist flourless chocolate cake has a short list of ingredients but delivers big flavor.

Chocolate Caprese Cake

By Karen
Makes 1 8-inch cake


¾ cup (1 ½ sticks) salted butter, cut into chunks, plus additional for preparing pan
1 ½ cups whole almonds
8 ounces bittersweet chocolate, chopped
4 eggs, separated
1 cup granulated sugar
Cocoa powder


Place oven rack in center of oven and preheat to 350°F. Coat bottom and sides of 8-inch springform pan with butter.

Spread almonds on baking sheet and toast until fragrant, 10 – 12 minutes; cool. Process almonds to coarse powder in food processor.

Place chocolate and butter in heatproof bowl over saucepan of simmering water (make sure bottom of bowl doesn’t touch water); heat until melted, stirring. Set aside to cool slightly.

Beat egg yolks and sugar with heavy-duty mixer until lightened in color and fluffy; scrape into large mixing bowl. Clean mixer bowl and add egg whites; beat until soft peaks form.

Add melted chocolate to egg yolk mixture and stir to combine; stir in almonds to blend thoroughly. Add half of whipped egg whites and gently fold; add remaining egg whites and combine.

Pour into cake pan and bake until the top forms a light crust, 35 – 40 minutes – the inside will remain moist when tested with a toothpick.

Cool to room temperature on a rack. Dust with cocoa powder before serving.

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