CHOCOLATE CAPRESE original cake, easy and quick Neapolitan dessert, gluten-free, very soft, almond cake.
Have you ever made or tasted the chocolate caprese? If the answer is no, it’s time to do it. It’s a very delicious cake with lots of chocolate and almonds, flourless which makes it gluten-free, the perfect dessert for celiacs.
The chocolate caprese is a typical dessert from Capri, very simple to make, quick, and very caloric. There are many versions online, keep in mind that it is not a very tall cake, mine is about 1.2 inches, crunchy on the top and soft and moist inside.
Follow me in the kitchen today we have the chocolate caprese.
Published August 8, 2011 11:30
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.5 oz almonds
- 4.5 oz 60% dark chocolate
- 1/2 cup sugar
- 3 eggs
- 4.4 oz butter
- 3 drops almond flavoring
- 2 tablespoons rum
Steps
The flavorings are optional, the original cake has a simple base, without flavorings, then everyone personalized it as they preferred. The chocolate caprese can be made with either peeled toasted almonds or untoasted ones.
Preheat the oven to 392°F and toast the almonds, being careful not to burn them, or in the air fryer at 392°F for about 10 minutes.
Melt the chocolate with butter and a bit of water in a double boiler.
Chop the almonds and set aside.
Separate the yolks from the whites.
Place the almonds in a bowl, add the yolks, sugar, almond drops, and rum, mix well.
Beat the egg whites until stiff and fold them into the rest of the ingredients, mix everything and pour the mixture into a 9-inch pan lined with parchment paper or greased and floured.
Bake at 392°F for about 25-30 minutes, do a toothpick test before removing from the oven.
Remove from the oven and let cool then dust with powdered sugar.
Bon appetit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
“It is said that a young woman from Capri was craving a dessert but upon checking the pantry, some ingredients like flour were missing, but there were almonds, eggs, butter, and chocolate, hence the caprese was born, a quick flourless dessert”….
The official version of the caprese cake’s origin is that a young chef from Capri, Carmine di Fiore, in 1920, was making a dessert for some American gangsters, but in his rush, he forgot to add the flour. When the dessert was taken out of the oven, to his surprise, he realized it was excellent, soft on the inside and crunchy on the outside.
CHOCOLATE CAPRESE original Neapolitan dessert
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FAQ (Questions and Answers) CHOCOLATE CAPRESE original Neapolitan dessert
Can I make the cake with almond flour?
Yes, but it is better with chopped almonds.
Can I use white chocolate?
Yes, you could use white chocolate but you have to reduce the butter.
How can I vary the chocolate caprese?
You can replace the almonds with other nuts, like walnuts, hazelnuts, pistachios.
