The diet Caprese cake, without sugar, flour, or butter, gluten-free and lactose-free.
Delicious and quick to prepare, I’m sure it will disappear in no time.
I can thus say that it is a ketogenic dessert, also suitable for diabetics.
Finally, a cake that you can serve to everyone without any problems.
The Caprese cake is said to have been born by mistake, like many of the best desserts, thanks to cook Carmine Di Fiore who accidentally created this cake in 1920 in his artisanal workshop on the island of Capri.
While preparing an almond cake for three American mobsters who arrived on the Campanian island, he forgot to add flour to the mix.
Perhaps out of excitement or fear of making a mistake in the recipe intended for people of that ‘caliber,’ he forgot one of the main ingredients for a cake.
However, the result was excellent, a true delight, so much so that even the Americans wanted the recipe, and the Caprese cake has become one of the most famous and enjoyed in Italy, and beyond.

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Cost: Very economical
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Regional Italian
Region: Campania
Seasonality: All seasons

418.17 Kcal

calories per serving

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Energy 418.17 (Kcal)
Carbohydrates 25.96 (g) of which sugars 10.30 (g)
Proteins 8.79 (g)
Fat 34.35 (g) of which saturated 7.79 (g)of which unsaturated 15.95 (g)
Fibers 4.56 (g)
Sodium 28.08 (mg)

Indicative values for a portion of 87 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

Let’s go shopping

7 oz dark chocolate 60-69%
5 tbsps vegetable oil (or 100 g Greek yogurt)
1/4 cup stevia (or 120 g erythritol or sugar)
3 eggs
2 tbsp rum (or milk)
1 1/4 cups blanched almonds
1/2 cup hazelnuts

The Diet Caprese Cake

Tools

What we need to make

1 Chopper
1 Springform Pan 8.6 inches
1 Bowl
1 Electric Whisk
1 Spatula

Steps

Let’s get to the kitchen

I used almonds and hazelnuts, toasted both in the oven until lightly golden, then ran them through the mixer until a coarse flour, with some larger pieces.
Take the 8.6-inch pan, and spray with a non-stick spray, or butter and flour it, then set aside.
In a bowl, melt the dark chocolate with the vegetable oil, using a double boiler or microwave, whichever is easier for you.
Once liquified, add the stevia or erythritol and mix well until your sweetener’s crystals are fully dissolved.
Next, add the eggs one at a time, do not add the next until the previous one is well incorporated, always stirring well until the eggs are fully absorbed.
Finally, incorporate the chopped almonds and/or hazelnuts and the rum to taste if you like; otherwise, it’s not necessary.
Turn the oven on to 340°F static, and as soon as it reaches temperature, pour the diet Caprese cake mixture into a pan about 8.6 inches in diameter, baking it for about 40-45 minutes.
Ensure the cake remains moist and not dry.
Wait until the cake has cooled completely before removing it from the pan.
Subsequently, once the cake has cooled, grind some more sweetener to a powder and sprinkle on the top as desired. You can decorate it as you like.