The Caprese cake is a dessert born in Capri that everyone goes crazy for…..then I, who love chocolate cannot help but recommend such a dessert!!!
A dessert suitable for any occasion and especially stays soft for days (if you manage to save some).
The origins of this cake are not well known, but it seems that the recipe dates back many years, something like the ’20s.
The secret for a good result is to toast the almonds once ground into powder, but if you want to be quicker you can use almond flour.
Using almond flour obviously results in a less intense flavor, but when I’m in a hurry and want to make this cake, I opt for this alternative.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 565 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Caprese Cake
- 10.5 oz Dark chocolate
- 7 oz Butter
- 2 cups Almond flour (or almond powder)
- 1 cup Sugar
- 6 Eggs
- 1 tbsp Unsweetened cocoa powder
- 0.7 oz Powdered sugar
- 0.7 oz Unsweetened cocoa powder (for the pan)
Preparation of the Caprese Cake
Grind the almonds into powder and toast them in a hot pan, stirring continuously until golden. If short on time, use almond flour!! Meanwhile, break the chocolate and combine it with the butter, melt it in a bain-marie or microwave and set aside. Beat the egg yolks with the sugar until very frothy, then add the melted chocolate in a stream and incorporate well into the mixture. Add the sifted cocoa, the almond powder a little at a time, and mix well until all ingredients are incorporated. Beat the egg whites until stiff and gently fold them into the rest of the mixture, mixing everything well.
At this point, butter and flour the pan with cocoa, using a pan of 10-11 inches in diameter, pour the mixture and bake in a preheated oven at 350°F for about 55 minutes.
Before serving, it is recommended to let it cool well, and even better if consumed the next day.
When serving, dust with powdered sugar!
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