Dark chocolate Caprese cake, grandma’s recipe. Do you remember our Lemon Caprese? Not the Caprese salad, which is another story, but the cake with almonds, lemon and white chocolate we made some time ago. Well, that is a reinterpretation of the more famous dark chocolate Caprese, the almond and dark chocolate cake that is among the most famous and well-known desserts in the world, together with other Campanian sweets like the Pastiera or the Ricotta and Pear Cake. But back to our dessert: do you know the origins of the Caprese cake? I’ll tell you now! It is often said that the best things are born by mistake, and so it was that the true dark chocolate Caprese cake was born. A pastry chef in Capri reportedly forgot to add flour to his almond mixture, thus creating a flourless dessert and a traditional gluten-free cake, crunchy on the outside and very soft inside, which turned from a probable failure into a sure success! Let’s go to the kitchen now and discover the easy Caprese with dark chocolate recipe, but first, if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
Also check out these famous Campanian desserts:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the dark chocolate Caprese cake
- 1 3/4 cups peeled almonds (or almond flour)
- 4 eggs (medium)
- 3/4 cup sugar
- 2/3 cup butter
- 7 oz dark chocolate
- 1 tsp vanilla extract
- 1 tbsp limoncello
- 1 pinch salt
- to taste orange zest (grated)
Tools
- Mixer
- Springform pan 8-inch
Preparation
To make the Caprese cake, start by creaming the butter at room temperature with the sugar, then add the eggs one at a time, incorporating each one before adding the next.
Melt the chocolate in a double boiler and add it to the mixture,
then add the almond flour little by little, together with the salt, the limoncello, the orange zest if you have it, and the vanilla extract. Mix well and
pour the batter into a pan lined with parchment paper, level it out and bake in a preheated oven at 338°F for 35 minutes; there is no need to do a toothpick test.
Decorate with powdered sugar and enjoy.
The Caprese cake keeps at room temperature in a cool, dry place and under a glass dome for 3–4 days.
The Caprese cake can be portioned (better without powdered sugar) and frozen.
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