So I first saw this recipe on PBS, Christopher Kimball’s Milk Street. Unfortunately he doesn’t share his recipes for free so I hunted around and combined the best of what I found. Bonus this is gluten free and unlike some flourless chocolate cakes not dense at all. Enjoy!

Torta Caprese

• 1 1/2 cups bittersweet chocolate
• 1 cup unsalted butter (plus for buttering the pan)
• 1 tsp espresso powder
• 5 large eggs, separated
• 1/4 tsp kosher salt
• 1 cup sugar
• 1 1/2 cups almond flour (the finer the better)
• 1 tsp real vanilla
• 1 tbsp bourbon (I used rye)
• Almond slices & powdered sugar for garnish

Directions:

Preheat your oven to 350 degrees. Butter a 9” springform pan.

Place the chocolate, butter, and espresso in a double boiler and stir until melted and smooth. Allow to cool until just warm to the touch.

Beat the egg whites, with salt, until stiff peaks form. In another bowl beat the egg yolks with sugar, vanilla, and bourbon until light and pale. Using a spatula mix the chocolate, almond flour, and egg yolks until well combined. In batches gently fold in the egg whites being careful to not deflate them. Pour mixture into the prepared pan and bake for 40 minutes. Should be fluffy with possible cracks on the top.

You do not want to over cook this cake! The toothpick test should come out slightly gooey with some crumbs.

Dust with almond slices and powdered sugar once cooled.