Chocolate Caprese, a gluten-free chocolate cake that only uses almond flour, extremely soft, moist, and truly delicious.
I haven’t been a fan of chocolate cakes until today, with this one being my official chocolate cake, perfect yet simple to make, it amazes anyone who tastes it.
It doesn’t dry out, it doesn’t have that “raw” effect inside, rather it incorporates a lot of air and when you eat it, it feels almost juicy due to its moisture. Really super indulgent. Try it!
For this RECIPE find the VIDEO on Instagram, to stay updated, stories and other tantalizing ideas follow me on Facebook HERE and on Instagram HERE.
Before proceeding with the step-by-step Chocolate Caprese recipe, I leave you with some other recipes that might inspire you!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12/16 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz dark chocolate
- 1 3/4 cups almond flour (or almonds to grind)
- 3/4 cup sugar
- 6 oz butter
- 5 eggs (medium)
- 2 tbsp unsweetened cocoa powder
- 3 tbsp potato starch
- 1 tsp vanilla extract (or one pod)
- 1 tsp baking powder
Steps
For making the chocolate caprese cake, I followed Salderiso’s advice, adapting it to my needs. The first tip that makes a real difference, in my opinion, is to use grated dark chocolate or, as I did, blended. In either case, you need to put the chocolate in the freezer for at least half an hour to prevent it from melting from the heat.
Once this step is done, pour the powdered chocolate into a large bowl, add the almond flour (if you have peeled almonds, you should blend them quickly), potato starch, unsweetened cocoa powder, and baking powder.
In a bowl, put the egg whites and half of the sugar and whip until stiff peaks form.
In another bowl, place the soft butter with the other half of the sugar, mix quickly and add the egg yolks one at a time, until an even mixture is obtained.
Gradually combine the flours with the butter and a bit of the whipped egg whites, mixing with a wooden spoon from bottom to top. Only when they are well combined, proceed to add a bit more of the two mixtures, until they are finished.
Butter a pan approximately 9.5/10 inches in diameter, then dust with a bit of potato starch.
Add the mixture, level it, and place in a preheated oven at 340°F for about 40/45 minutes.
Unmold your chocolate caprese, let it cool in the pan for about 15 minutes, then turn it out and let it cool for another 15 minutes. Dust with plenty of powdered sugar and enjoy it, it will give you incredible sensations, wonderful, delicious, super soft, and very moist.
Storage
The chocolate caprese cake can be stored at room temperature, well covered, for 3-4 days.
It can be frozen; to make it easier, you can already slice it.