How to Make Instant Pot® Torta Caprese (Italian Flourless Chocolate-Almond Cake) - A Step-by-Step Guide

When it comes to Italian desserts, the Torta Caprese is a classic that never fails to impress. This flourless chocolate-almond cake hails from the island of Capri and is beloved for its dense, fudgy texture and rich chocolate flavor. Now, with the help of the Instant Pot®, you can easily recreate this decadent dessert in the comfort of your own home.

The Instant Pot® has revolutionized the way we cook, making it possible to create gourmet dishes with minimal effort. With its pressure c...

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Ingredients

  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 1 cake

  • Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
  • Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
  • Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
  • Dust with powdered sugar and cocoa powder and serve.
  • Nutrition

    309 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 80mg
    • Sodium: 87mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 3g
    • Total Sugars: 18g
    • Protein: 7g
    • Calcium: 12mg
    • Iron: 1mg
    • Potassium: 31mg