Instant Pot® Torta Caprese: A Flourless Chocolate-Almond Delight

Dessert

Instant Pot® Torta Caprese: A Flourless Chocolate-Almond Delight

★★★★★ 4.6 (269)

This rich and fudgy chocolate-almond cake comes together quickly in the Instant Pot, making it a perfect dessert for any occasion. Its flourless texture is naturally gluten-free and utterly irresistible.

◷ 55 min Total Time

♜ 4 Servings

▥ Hard Difficulty

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Traditional Chocolate Chip Cookies

Ingredients

4 servings

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

Instructions

Step 1

Start by pouring 2 cups of water into your 7-quart Instant Pot and place the trivet inside. Give an 8-inch round cake pan a good buttering so the cake won’t stick. In a large microwave-safe bowl, combine the chocolate and butter. Microwave it for 2 minutes at 800 watts, then whisk it up. Pop it back in for another 2 minutes, whisking again until everything is melted and smooth.

Step 2

Stir in the sugar until well mixed, then add the almond flour and blend it all together. Next, mix in the egg yolks until the batter is smooth. In a separate bowl, beat the egg whites until they hold soft peaks, then gently fold them into the chocolate mixture.

Step 3

Pour the batter into your prepared pan and cover it tightly with foil. Place the pan on the trivet inside the Instant Pot. Seal the lid and set it to cook on high pressure for 30 minutes. It will take about 10 to 15 minutes for the pressure to come up.

Step 4

Once the cooking is done, let the pressure release naturally for about 15 minutes before opening the lid. Carefully lift out the cake pan with tongs and let it cool on a wire rack for 15 minutes. To remove the cake, place a plate on top of the pan, flip it over, then flip it once more onto a serving plate so it’s right-side up.

Step 5

Finally, sprinkle the cake with powdered sugar and a little cocoa powder for a beautiful finish, and enjoy!

Why You’ll Love This Recipe

This cake is rich and moist, with a deep chocolate flavor balanced by the nutty almond. It’s naturally gluten-free, making it perfect for those avoiding flour. Using the Instant Pot makes baking quick and easy, with a wonderfully tender texture every time.

Serving Suggestions

Serve warm with a dusting of powdered sugar or a dollop of whipped cream. It also pairs beautifully with fresh berries or a scoop of vanilla ice cream for an elegant dessert.

Storage Tips

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, keep it refrigerated for up to a week or freeze tightly wrapped for up to three months. Let thaw fully before serving.