Flourless Chocolate Olive Oil Cake | Zucchi Recipes
Torta Caprese is a typical Italian flourless chocolate cake. Here we have our twist on the traditional, using extra virgin olive oil instead of butter. The resulting cake is decadent and rich, with fruity notes from the olive oil that mingle together perfectly with the bittersweet chocolate.


  • 2 cups (250 grams) /

    almond meal

  • 8.8 ounces (250 grams) /

    good quality dark chocolate 70% cocoa, broken into pieces

  • 13.5 tablespoons (188 grams) /

    Zucchi's Organic Extra Virgin Olive Oil

  • 1 cup (250 grams) /


  • 6 /

    large eggs, separated and at room temperature

  • 1 teaspoon /

    kosher salt

  • powdered sugar, for dusting

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Grease and line an 8-inch round cake tin or springform pan with baking paper. Preheat oven to 325ºF.

Place the chocolate in a metal or glass bowl set over a bain-marie or pot of simmering water.

When melted, remove the bowl from the heat and add the extra virgin olive oil, stirring with a wooden spoon or spatula to ensure all the pieces are smooth.

Next, mix in the sugar and the almond meal.

Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon or spatula.

In a separate bowl, whip the egg whites with beaters until soft, fluffy peaks form. Gently fold in half the egg white mixture into through the chocolate and almond batter, followed by the other half.

Pour the batter into the pan and smooth over the top with a spatula. Bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out clean (not wet).

Let cool completely in before transferring it to a serving plate.

Dust with powdered sugar and serve as a dessert or a decadent breakfast treat!


Be careful not to overcook this cake in order maintain its moist and delicate texture.