Chocolate, almonds, butter, and eggs bake into Capri's dense flourless cake with a tender center.
25 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Heat the oven to 175°C and grease the pan.
Melt the chocolate and butter over a bain-marie for 4 minutes, then let cool slightly.
Beat the egg yolks with half the sugar for 3 minutes.
Add the chocolate mixture, almond flour, cocoa, and salt to the yolks.
Beat the egg whites with the remaining sugar until glossy peaks form.
Fold the egg whites into the batter in three additions without deflating them.
Transfer the batter to the pan and bake for 35 to 40 minutes.
Cool the cake and serve with powdered sugar.
💡 Tip: Folding in the egg whites without deflating them keeps the cake dense but not dry.
🍽️ Serving suggestion: Dust with powdered sugar and serve at room temperature with unsweetened espresso.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~390
kcal calories
9
g protein
28
g carbs
27
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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