Caprese cake with extra virgin olive oil: the lactose-free, gluten-free recipe
Chocolate Caprese without butter: how to recycle Easter eggs into a wow dessert
The doubt that haunts anyone trying to make a Caprese without butter is always the same: “Will it keep that almost truffle-like texture that makes it unique, or will it become a dry cake?”.
For those who are lactose intolerant like me, giving up this pillar of Neapolitan pastry seems like a doomed fate, and substituting an animal fat with oil in a cake where butter is the protagonist often makes purists shudder.
But, as Young Frankenstein said, “It can be done!” The secret lies in the perfect emulsion between the oil and melted chocolate and in whipping the eggs, which must trap the air necessary to support the weight of the almonds.
Inspired by the mastery of Luca Montersino, I discovered that extra virgin olive oil (or a neutral seed oil for a milder taste) not only does not make you miss the butter, but enhances the aroma of dark chocolate and raw almonds.
It’s also the perfect recipe to use up Easter egg chocolate, turning it into an elegant dessert, naturally gluten-free and incredibly crunchy on the outside.
Ready to find out why you won’t go back?
CAPRESE without BUTTER
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: pan diameter 8 2/3 / 9 1/2 in
- Cooking methods: Oven
- Cuisine: Italian
- Energy 829.29 (Kcal)
- Carbohydrates 64.77 (g) of which sugars 46.95 (g)
- Proteins 19.85 (g)
- Fat 58.40 (g) of which saturated 16.66 (g)of which unsaturated 26.61 (g)
- Fibers 11.72 (g)
- Sodium 72.60 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients – Caprese without butter
- 5 large eggs eggs (whole (about 275 g))
- 1 1/4 cups granulated sugar
- 7 oz dark chocolate
- 1 3/4 cups almonds (unpeeled (with skin))
- 3 tbsp unsweetened cocoa powder
- 6 2/3 tbsp extra virgin olive oil (or neutral seed oil)
- 1 tbsp Amaretto (liqueur)
Tools
- Kitchen scale
- Immersion blender / Mixer
- Bowl
- Electric whisk
Chocolate Caprese without butter: how to recycle Easter eggs into a wow dessert
Start by placing the almonds with the unsweetened cocoa and half of the sugar (about 5/8 cup) into the food processor. Pulse to avoid warming the almonds and releasing oil, obtaining a coarse crumb rather than a very fine flour. Separately, in a large bowl, beat the eggs with the remaining sugar with an electric whisk for at least 10 minutes: you should get a pale, almost white, very airy mixture.
Chop the dark chocolate and melt it in a bain-marie or in the microwave. Once fluid, remove from the heat and add the oil in a thin stream, stirring with a spatula until fully incorporated and glossy. Let this mixture cool slightly for a few minutes before folding it into the eggs to avoid deflating them.
Gently fold the ground almonds into the egg mixture using a spatula with bottom-to-top motions. Then add the chocolate-and-oil emulsion and, finally, the Amaretto liqueur. Pour the batter into a pan (pan diameter 8 2/3 in) sprayed with oil and dusted with rice flour (for the Gluten Free version). Bake in a conventional oven at 347°F for 20 minutes, then cover with foil and continue for another 20 minutes.
Let the cake cool well before unmolding, then serve the chocolate Caprese without butter generously dusted with powdered sugar on top.
Ingredient notes and substitutions
The almonds: Using unpeeled, coarsely chopped almonds gives that rustic “crunch” typical of an authentic Caprese. If you prefer a finer texture, use almond flour.
The oil: If you love pronounced flavors, extra virgin is perfect. For a more neutral and subtle taste, rice oil (or another neutral seed oil) is ideal.
The chocolate: You can use leftover Easter egg chocolate; if it’s milk chocolate, reduce the recipe sugar by about 2 1/2–3 tbsp (30–40 g).
Tea’s tips
Don’t be in a rush to unmold it! The Caprese is very fragile right after baking. Let it cool completely in the pan; resting will help stabilize the moist center and make the outer crust perfectly crisp.
Recipe variations
Citrus: Replace the Amaretto with grated orange zest for a timeless chocolate-orange pairing.
Gourmet: Serve it with a coconut milk custard to keep the recipe totally dairy-free.
STORAGE
The Caprese without butter keeps beautifully under a glass dome for 3 days. Being butter-free, it doesn’t harden in the refrigerator, maintaining its characteristic moistness. You can also freeze it already sliced.
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Why did my Caprese remain too liquid inside?
The Caprese should be moist but not raw. If the skewer comes out too wet, extend the baking time by 5 minutes without the foil. Remember, however, that it will firm up considerably as it cools.
Can I omit the liqueur?
Certainly. The liqueur serves to enhance the almond aroma, but you can replace it with a teaspoon of vanilla extract or simply omit it.
Do the eggs have to be at room temperature?
Yes! This is the secret for a stable, voluminous whipped mixture that will support the weight of the nuts without needing leavening (which is not used in the original Caprese).
