The caprese cake is one of the most precious treasures of Italian pastry, a dessert that wins you over for its unique texture: a thin crust that encloses a moist, dense and deeply fragrant heart. In this flavorful recipe, the total absence of flour makes it not only perfect for those looking for a gluten-free alternative, but gives it that unmistakable melt-in-the-mouth quality that only the union of chocolate and almonds can offer. It is a homemade dessert that smells of tradition and home, made even more special by a touch of rum that warms its flavor, making every slice a small masterpiece of balance.
If you love chocolate desserts try the super-soft chocolate cake without butter, milk and eggs or the chocolate chip bread, perfect for breakfast. You can dive into the hot chocolate with cream and salted caramel or try the dark chocolate creamy dessert. But don’t miss the classic chocolate cake.
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OTHER DESSERTS WITH ALMONDS
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for your cake
- 7 oz (about 1 1/3 cups) almonds
- 5.3 oz dark chocolate
- 4 eggs
- 3/4 cup sugar
- 2/3 cup (butter) butter
- 1 pinch salt
- 1 1/3 tbsp (about 1 tbsp + 1 tsp) rum
- 1 tbsp powdered sugar
Tools
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- Electric hand mixer
- Food chopper
- Springform pan 8 2/3 in (22 cm)
Steps to prepare the caprese cake
To begin your caprese cake, separate the yolks from the whites. Whip the egg whites to very stiff peaks with a pinch of salt and set them aside. In a separate bowl, work the softened butter with the sugar using electric beaters until you obtain a light and creamy mixture. At this point, add one yolk at a time, continuing to beat: it is essential that each yolk is perfectly incorporated before adding the next to keep the emulsion stable and airy.
Now take care of the heart of the dessert: in a food processor, chop the almonds with the dark chocolate. Do not reduce them to a very fine powder; keeping a slightly irregular texture will give your flavorful recipe a more interesting bite. Once ready, add the chopped almonds and chocolate to the butter mixture, also adding the rum and salt. Mix with a spatula or wooden spoon until you obtain a dark, dense and very fragrant batter.
This is the most technical step for the success of the caprese cake: fold the egg whites in little by little into the chocolate mixture. Use slow movements from the bottom up so as not to deflate the mass. At first the batter will seem stiff, but as you add the egg whites it will become light and velvety. This natural aeration is what will allow the cake to rise slightly in the oven despite the absence of chemical leavening.
Pour into the 8 2/3 in (22 cm) pan lined with parchment paper and level the surface with the back of a spoon. Bake and let the caprese cake release its aroma: it was baked at 338°F (170°C) for one hour. Once out of the oven, the cake will still be very soft in the center, but don’t worry: this is its characteristic. Let it cool completely in the pan (preferably for a few hours) before removing it. Before serving, dust with plenty of powdered sugar to create the classic color contrast.
Tips for a perfect result
Butter at room temperature: Remember to take the butter out of the fridge at least two hours before; it should be very soft but not melted to whip well with the sugar.
The skewer test: In caprese the skewer should not come out perfectly dry like in a sponge cake; it should be slightly moist, otherwise the cake will turn out dry.
Toasted almonds: If you have time, lightly toast the almonds in the oven for 5 minutes before chopping them; the flavor will be even more intense and tasty.
Tasty variations
Lemon caprese: Replace the dark chocolate with white chocolate and add the grated zest of two organic lemons for a sunny, refreshing version.
Hint of coffee: Add a teaspoon of instant coffee to the batter to further enhance the toasted notes of the dark chocolate.
Orange liqueur: If you don’t like rum, try using Cointreau or Strega for a more citrusy or spiced aroma.
Storage
Under a cake dome: The caprese cake stays delicious and moist for 4-5 days. In fact, it’s even better the next day because the flavors have time to mature.
No fridge: Avoid refrigerating it if possible, because the butter and chocolate would tend to harden, causing the cake to lose its typical melt-in-the-mouth texture.
Now it’s your turn!
See the magic? Without a gram of flour we created a caprese cake like true pastry chefs! It’s incredible how the simplicity of almonds and chocolate can create such a deep flavor. How do you prefer to enjoy it? Plain with powdered sugar or perhaps accompanied by a dollop of whipped cream? Tell me in the comments, your experience makes this community even tastier!
FAQ (Questions and Answers)
Can I use ready-made almond flour?
Yes, but chopping whole almonds together with the chocolate gives the cake a more rustic and authentic texture.
Why did the cake crack on the surface?
It’s perfectly normal! Cracks on the surface of the caprese are a sign of its fragility and soft core.
Can I omit the liqueur?
Certainly, if you prefer a non-alcoholic version you can replace the rum with a teaspoon of vanilla extract.
