Italian · dessert
55m
Total time
8
Servings
470
kcal
easy
Difficulty
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FAQ · Things people ask
Yes. Blanched almond flour works well — make sure it's blanched (not whole-skin) for a cleaner crumb. The texture will be slightly more uniform than home-ground almonds, which is not a bad thing.
Cracking is normal and traditional. A well-baked torta caprese always has a cracked, slightly sunken top as it cools. It's a feature, not a flaw — dust with powdered sugar and nobody will care.
It actually improves overnight as the chocolate and almond flavors meld. Store at room temperature, wrapped, for up to 3 days. It slices more cleanly the next day too.
By traditional recipe, yes — there is no flour. If you're serving someone with celiac disease, verify that your chocolate and any other packaged ingredients are certified gluten-free, as cross-contamination can occur in production.
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