The no-bake Caprese cake does not even contain flour, eggs, or butter and is extraordinarily good, fresh, and easy to make!
With the high temperatures we are facing this hot summer, as I have often repeated, we do not really want to stay behind the stove or even turn on the oven! But making good desserts is possible even in such circumstances… you just need the right products, which must be of good quality!
If you love the classic chocolate and almond Caprese cake, then you’ll also love its cold version, I’m sure!
Do you want to know what you need? You just need skinless almonds, good chocolate, and ricotta.
If I have piqued your interest, try the recipe for the no-bake Caprese cake yourself.
YOU MIGHT ALSO LIKE:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 290.96 (Kcal)
- Carbohydrates 13.05 (g) of which sugars 6.54 (g)
- Proteins 8.78 (g)
- Fat 22.42 (g) of which saturated 8.54 (g)of which unsaturated 4.52 (g)
- Fibers 5.15 (g)
- Sodium 22.44 (mg)
Indicative values for a portion of 50 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
Quantities for an 18/20 cm (about 7-8 inches) diameter springform pan.
- 1 1/3 cups blanched almonds
- 7 oz cow's ricotta
- 6 1/2 oz dark chocolate
- 1 sheet gelatin sheet
- 2 tbsp milk (for dissolving the gelatin)
- drops almond flavor (optional)
- 1/5 cup sugar
Tools
- Chopper
Steps
– Lightly toast the almonds in a pan and let them cool before chopping them in short bursts (to prevent oil from coming out); the chopping should be coarse, not too fine.
– Melt the chocolate in a double boiler or microwave and while it cools, soak the gelatin sheet in cold water.
Add the chopped almonds to the cooled chocolate and mix well.
– Mash the ricotta with a fork, add the sugar, and make a cream; pour a few drops of almond flavor and mix.
– Heat the milk on the stove, turn off and add the soaked and squeezed gelatin; stir with a fork to dissolve it well and then pour over the ricotta cream, incorporating everything well with a spatula.
– Finally, pour the chocolate with almonds and mix well.
– Line the base of the springform pan with parchment paper and the sides with acetate or parchment paper, pour the Caprese cake mixture, level well, and decorate the surface with almond slices before refrigerating for at least an hour. Then gently unmold and serve.
Variations and Tips
– You can use hazelnuts instead of almonds. It can be stored in the fridge under a dome for up to 3 days.
FAQs
Clear your doubts by reading the questions and answers
– Can I omit the gelatin?
– Yes
– I don’t like ricotta, how can I substitute it?
– With mascarpone or Greek yogurt (in this case, I suggest increasing the sugar a bit, tasting before adding the chocolate)
– If I want it bigger, how do I adjust?
– Double the quantities
– Can I use plant-based milk?
Yes
– I’m lactose intolerant, what can I use?
– Use lactose-free ricotta.
– Do I have to toast the almonds?
– I recommend doing this step because they become more aromatic.
