Torta Caprese: Italian Flourless Chocolate-Almond Cake Made in the Instant Pot®

This rich and moist cake combines the deep flavors of chocolate and almonds for a truly decadent treat. Made effortlessly in the Instant Pot, it’s perfect for sharing with friends or enjoying as a special dessert.

Ingredients 0/7

4 ½ ounces semisweet chocolate (such as Baker's®), chopped ½ cup unsalted butter ½ cup white sugar 1 ⅜ cups almond flour 3 large eggs, separated, divided 1 tablespoon powdered sugar 1 tablespoon unsweetened cocoa powder

Reasons You'll Love It

This cake is rich and moist with a deep chocolate flavor that melts in your mouth. Made without flour, it’s naturally gluten-free and perfect for those with dietary restrictions. The almonds add a lovely texture and a subtle nutty taste that balances the sweetness.

Tips To Improve This Recipe

- Use high-quality dark chocolate for the best flavor and smooth texture.
- Allow the cake to cool completely before removing it from the pan to prevent it from breaking.
- If you prefer a lighter texture, gently fold the egg whites into the batter for extra airiness.

Step 1

Pour 2 cups of water into your 7-quart Instant Pot or similar pressure cooker and place the trivet inside. Give an 8-inch round cake pan a good coating of butter so nothing sticks.

Step 2

In a large microwave-safe bowl, combine the chocolate and butter. Microwave it in 2-minute bursts at 800 watts, whisking in between, until everything is melted and smooth. Stir in the sugar until well mixed, then fold in the almond flour. Add the egg yolks and mix until just combined.

Step 3

Beat the egg whites until they hold soft peaks. Gently fold these into the chocolate mixture, being careful not to deflate the batter. Pour this into your prepared cake pan and cover the top tightly with aluminum foil. Place the pan on the trivet inside the Instant Pot.

Step 4

Seal the lid and set the cooker to high pressure for 30 minutes. It will take about 10 to 15 minutes to come to pressure. When time’s up, let the pressure release naturally—this usually takes around 15 minutes. Once you can safely open the lid, carefully take out the cake pan using tongs and set it on a wire rack to cool for about 15 minutes.

Step 5

To get the cake out, place a plate on top of the pan and flip it over. Then, flip it again onto a clean plate so it’s right-side up. Finish by dusting the top with powdered sugar and a sprinkle of cocoa powder before serving. Enjoy!

Perfect Side Pairings

Serve slices dusted with powdered sugar or a light dusting of cocoa powder. A dollop of whipped cream or a scoop of vanilla gelato pairs wonderfully with the rich chocolate. Fresh berries add a refreshing contrast and brighten the presentation.

How To Refrigerate This Dish

Store the cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to a week. Bring to room temperature before serving to restore its soft, tender crumb.

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By Sophia Martinez

Kitchen Specialist

Sophia develops recipes that are quick, practical, and perfect for daily meals.