Torta Caprese (Italian Flourless Chocolate Torte)
This amazing flourless chocolate torte has a silky, fudgy texture. It's an impressive gluten-free chocolaty dessert that you can make ahead. Serve with unsweetened whipped cream and tart fresh berries.
dark chocolate (70% cacao), chopped into small pieces
6
ounces
unsalted butter, at room temperature
10
tablespoons
ground almond meal (also know as almond flour)
1
cup
unsweetened cocoa powder
2
tablespoons
coffee liqueur
1
tablespoon
kosher salt
½
teaspoon
tiny pinch cayenne pepper (Optional)
eggs, at room temperature
4
large
white granulated sugar
¾
cup
cocoa and powdered sugar for dusting top, as needed (optional)
fresh raspberries (Optional)
1
cup
unsweetened whipped cream for serving (optional)
 Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
  Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
  Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
  Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
  Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
  Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
  Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
  Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.
