I admit, Caprese Cake is one of my favorite desserts. It’s one of those that when it’s served at the table, it makes me jump for joy, smile with all my teeth, and satisfies the palate.
The fact is that I love desserts with almonds or ricotta. They literally drive me crazy.
But why do I share this recipe on my blog?
Because this recipe is easy.
Because it’s quick.
And because even the laziest and clumsiest can make it.
Easy Caprese Cake Recipe because it uses the same measurement for each ingredient.
There’s little room for error.
That’s why I love it and prefer it over many other recipes out there.
I don’t even need to consult my dessert notebook, 150 grams is the only number I need to keep in mind, plus the ingredients, of course.
A word of caution though. The dough must be compact. If you feel it’s a bit moist, you need to add a little more powder.
Do you know I have a YouTube channel? Find me as Anna foodiamo.
Let me know if you’ll replicate this recipe and how it turned out for you.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups almond flour
- 3/4 cups sugar
- 3 large eggs
- 5 oz dark chocolate
- 5 oz butter
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder (optional)
Tools
for Caprese Cake
- 1 Cake Pan 9 inches
Procedure
Separate the egg yolks from the whites, melt the chocolate in a bain-marie
Melt the butter in the chocolate
Whip the egg whites until stiff
Pour the chocolate into the sugar and beaten yolks, mix with the unsweetened cocoa
It’s time for the almond flour
Stir.
Add a pinch of baking powder if desired
Add the egg whites little by little
Pour into the 9-inch Cake Pan
In the oven at 350°F for 35 minutes
Dust with powdered sugar
