The Caprese cake is a classic of Campanian cuisine. Its taste and aroma are truly exceptional, one of the best known.

A delicious cake perfect at the end of a meal, perhaps accompanied by a dollop of whipped cream, or as an afternoon snack with a good cup of coffee or tea.

At the heart of this recipe are very few ingredients, but the taste is heavenly. What cannot be missing in this Campanian dessert are the almonds.

A generous amount is used because there is no flour. The taste of chocolate blends perfectly with that of dried fruit, resulting in a cake that, after baking, is soft but slightly crunchy inside thanks to the presence of almonds used in granules.

The original recipe is flourless, thus naturally gluten-free.

Another important feature is the crunchy crust and the molten chocolate heart.

The mold to use is that of the pastiera, therefore with slightly flared sides to be flipped once cooked.

The base of the cake will actually represent the surface to be dusted with plenty of powdered sugar.

The Caprese cake is very simple to make, its unmistakable taste, you absolutely must try it!

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 10 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Caprese Cake

2 cups almond flour
1/3 cup almonds (with skin)
8 oz dark chocolate
2/3 cup butter (at room temperature)
4 eggs (medium, room temperature)
1 1/4 cup powdered sugar
1 pinch salt
q.b. powdered sugar

Tools

Electric Whisks
Parchment Paper
Food Scale
Spatula
Mold

Steps

First, finely chop the chocolate and melt it in the microwave at 600 watts or in a bain-marie, then allow it to cool.
In a bowl, place the soft butter at room temperature and start to whip it until creamy. Gradually add half of the powdered sugar.
Once you have obtained a smooth cream, also add one yolk at a time so that each is well absorbed by the mixture.
Add the melted dark chocolate and let it combine.
Proceed with the almond flour and let it incorporate for a few minutes.
Roughly chop the almonds and add them to the mixture, also adding the pinch of salt and stir.
Beat the egg whites until they become white, then add the remaining powdered sugar and beat for a minute using the electric whisks.
With a spatula, incorporate 1/3 of the egg whites into the chocolate base and mix vigorously to soften the mixture.
Add the other egg whites, one third at a time, mixing very gently so that the mixture does not deflate.
Grease the pan well on the bottom and sides. Place a precisely cut disc of parchment paper of the same size as shown in the photo and lightly sprinkle the sides with flour.
Transfer the mixture into the mold, level it, and bake in a preheated static oven at 347°F for 40 minutes.
Let the cake cool well before unmolding, then serve the chocolate Caprese cake with plenty of powdered sugar on top.
If you want to know how I created this decoration, I used the decorative mold for tarts.
Place the mold on top of the cake and then sprinkle with powdered sugar. Remove gently and you’ll have a beautiful effect!
You can then decorate it as you like.

Tips

Pay attention to baking. After 40 minutes, check the center of the cake with a toothpick; if it comes out slightly damp, it’s done. An overbaked Caprese becomes dry in the center, while underbaked it is heavy.

As a mold, I used the flared pastiera one, but you can use any mold you like, even with a removable bottom it’s great.

The egg whites, to be well whipped and incorporate a lot of air, must be at room temperature.

The Caprese is usually low, but I like to make it taller, so I used a 24 cm pan. And it came out perfect.

For decoration, you can get creative using different stencils depending on the effect you want to achieve!

If you don’t have a stand mixer, you can easily use electric whisks.

Store the sweet Caprese under a glass dome for 2-3 days. You can freeze it already sliced.

However, always check each oven has its timing.

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