And here we are with a classic of pastry.
Here is my version of the gluten-free and lactose-free Caprese cake.
Who doesn’t like the chocolatey Caprese cake?
“A legend tells that the king of Naples married an Austrian princess, who wanted to continue savoring the Sacher torte. Thus, the royal palace chefs, led by maître chocolatier Jean-François De Moi, trying to reproduce the cake so dear to the princess, invented the Caprese.
According to another story set in Capri in 1920, a cook named Carmine Di Fiore had to prepare an almond cake for three mobsters who arrived on the island. Perhaps due to distraction or haste to finish, he forgot to add the flour. He realized it only when he took the cake out of the oven but, to his surprise, it was greatly appreciated.”
Source Wikipedia
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz vegetable margarine
- 8.8 oz granulated sugar
- 12.3 oz almond flour
- 6.2 oz 55% dark chocolate
- 3 tbsp unsweetened cocoa powder
- 5 eggs (whole)
Tools
- 1 Bowl
- 1 Spoon
- 1 Small saucepan
- 1 Electric whisk
- 1 Springform pan
- 1 Parchment paper
Steps
To create the Caprese cake batter, separate the egg whites from the yolks.
Whip the egg whites with a tablespoon of sugar using electric whisks.
When you have obtained a fairly stiff mixture, but not too hard, stop and set the egg whites aside.
At this point, place the yolks and the remaining granulated sugar with the margarine (which should be at room temperature) in a bowl and start whipping them with the electric whisks.
Melt the dark chocolate in a double boiler.
When the mixture is soft and whipped, you can also add the sifted cocoa and the previously melted chocolate, alternating them with a tablespoon of almond flour and one of whipped egg whites, until they are finished.
At this point, the batter for the Caprese cake will be ready.
Preheat the oven to about 338 degrees Fahrenheit (it doesn’t matter if it’s static or convection).
Pour the batter into a pan about 8.5 inches in diameter (preferably with the bottom lined with parchment paper) and bake at a low temperature for about 40 minutes.
Remove from oven, let cool, and sprinkle with powdered sugar.
The Caprese cake keeps for about 4 days at room temperature.
