Decadent Flourless Almond Torte for Valentine’s Day

Skip the store-bought chocolates! This decadent flourless almond torte cake is the perfect way to end your Valentine’s Day dinner! Get more classic Italian recipes in Cooking with Nonna.

Delicious Almond Torte topped with powered sugar.


Nonna Rosa, who is my official nonna chef-instructor on my Sorrento culinary tour, teaches group after group how to make this moist, rich almond and chocolate cake spiked with whiskey. Caprese cake, common on the island of Capri, is a fudgy masterpiece with a bit of crunch and texture. The whipped egg whites give the cake an airiness that complements the richness of the chocolate. All it needs is a dusting of powdered sugar.

Almond Torte Ingredients

10 tablespoons (150 g) unsalted butter, softened, plus more for greasing
All-purpose flour, for the pan
9 ounces (255 g) unblanched almonds (about 1¾ cups)
5 ounces (142 g) bittersweet chocolate
1 teaspoon potato starch
1 tablespoon (15 ml) unsweetened cocoa powder
2 teaspoons baking powder
Dash salt
1 cup (200 g) granulated sugar
5 eggs, separated, at room temperature
3 to 4 tablespoons (45 to 60 ml) rum or whiskey (or to taste), for drizzling (Nonna Rosa prefers whiskey)
Confectioners’ sugar, for dusting

  1. Preheat the oven to 325oF (170oC). Butter and flour a 9-inch (23 cm) springform pan.
  2. Add the almonds to the bowl of a food processor and process for about 1 minute, until fine. Transfer to a bowl. Next, add the chocolate to the food processor and process for about 30 seconds, until fine. Transfer to the bowl with the almonds and mix the two together. Set aside.
  3. In a small bowl, sift together the potato starch, cocoa powder, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until fluffy, about 5 minutes. Turn the speed down to low and add the egg yolks, one at a time, letting each one become fully incorporated before adding the next. Add the chocolate and almonds, and mix until combined. Add the dry ingredients and mix until just combined.
  5. In a separate mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.
  6. Pour batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
  7. When the cake is still warm, drizzle the whiskey over the top. When the cake is cooled completely, sprinkle with confectioners’ sugar and serve.

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Cooking with Nonna. Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!For Rossella Rago, creator, and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, bread, cookies, and desserts, and features favorite recipes.