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Loading...A legendary flourless chocolate cake from the Isle of Capri, this Italian classic relies on whipped egg whites and finely ground almonds instead of flour for its signature crackly shell and velvety, truffle-like center. A splash of rum and a dusting of powdered sugar are the only embellishments needed.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 44 gFat
- 21 gSaturated Fat
- 34 gCarbs
- 4 gFiber
- 28 gSugar
- 11 gProtein
- 115 mgSodium
- 310 mgPotassium
- 85 mgCalcium
- 3.5 mgIron
- 0 mgVitamin C
- 680 mcgVitamin A
Ingredients
For the batter
- 7 oz (200 g) good-quality dark chocolate (70%), chopped
- 7 oz (200 g) unsalted butter, cubed
- 7 oz (200 g) blanched almonds, finely ground (or almond flour)
- 1 cup (200 g) granulated sugar, divided
- 5 large eggs, separated
- 2 tablespoons dark rum (or Strega liqueur)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
For finishing
- Powdered sugar, for dusting
- A few toasted almond slices, optional
Directions
- Preheat the oven to 325°F (160°C). Butter a 9-inch (23 cm) springform pan, line the bottom with parchment, and dust the sides with a thin coating of ground almonds.
- Melt the chopped chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from the heat and let cool to lukewarm, then stir in the rum, vanilla, and salt.
- In a large bowl, beat the egg yolks with half of the sugar until pale and thick, about 3 minutes. Fold the yolk mixture into the cooled chocolate, then fold in the ground almonds until evenly combined.
- In a clean, dry bowl, beat the egg whites to soft peaks. Gradually sprinkle in the remaining sugar and continue beating to stiff, glossy peaks.
- Gently fold one-third of the whites into the chocolate batter to lighten it, then fold in the remaining whites in two batches, taking care not to deflate the batter.
- Pour the batter into the prepared pan, smooth the top, and bake for 40-45 minutes, until the top is crackly and a toothpick inserted about 1 inch from the edge comes out with moist crumbs (the center should still feel slightly soft).
- Cool the cake completely in the pan on a wire rack; it will sink slightly in the middle as it cools, which is traditional. Run a knife around the edge, unmold, and dust generously with powdered sugar just before serving.
- Serve at room temperature in thin wedges, ideally with a small dollop of unsweetened whipped cream or a shot of espresso on the side.
Cook’s Notes
- Do not overbake: the center should remain slightly soft; it sets as the cake cools and produces the iconic fudgy heart.
- The batter can be prepared 1 day ahead and baked straight from the fridge, adding about 5 minutes to the bake time.
- For an extra-glossy crackly top, refrigerate the batter for 20 minutes before baking; the contrast in temperature helps form the signature crust.
- Always bring eggs to room temperature so the whites whip to maximum volume and the yolks emulsify smoothly into the chocolate.
- Store leftovers in an airtight container at room temperature for up to 3 days; the flavor deepens beautifully on day two.
