The dietetic Caprese cake, without sugar, flour, or butter, gluten-free and lactose-free.
Delicious, it can be prepared quickly, and I’m sure it will be gone in a flash.
I can therefore say that it is a ketogenic dessert, also suitable for diabetics.
Finally, a cake that you can serve to everyone without any issues.
The Caprese cake seems to have been born by mistake, like many of the best desserts. The credit goes to the chef Carmine Di Fiore, who in 1920 accidentally created this cake in his workshop on the island of Capri.
While preparing an almond cake for three American mobsters who had arrived on the Campanian island, he forgot to add flour to the mixture.
Perhaps due to excitement, perhaps due to fear of making a mistake with a recipe destined for people of such “caliber,” he forgot one of the main ingredients for a cake.
However, the result turned out excellent, a true delight, so much so that the Americans also wanted the recipe, and the Caprese cake became one of the most famous and enjoyed in Italy and beyond.

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

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

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

The Dietetic Caprese Cake

Tools

What We Need

1 Chopper
1 Springform Pan 9 inches
1 Bowl
1 Electric Whisk
1 Spatula

Steps

Let’s Go to the Kitchen

I used almonds and hazelnuts, toasted them both in the oven until slightly golden, then processed them in the blender until they turned into coarse flour, with a few larger pieces.
Take the 9-inch pan, and spray it with a non-stick spray, or butter and flour it, and set aside.
In a bowl, melt the dark chocolate with the vegetable oil, you can melt it using a double boiler or microwave, whichever is more convenient for you.
Once the mixture is liquefied, add the stevia or erythritol and mix well until the crystals of your sweetener are fully dissolved.
Next, add the eggs one at a time, do not add the next until the first is well incorporated, always mixing well until the eggs are fully absorbed.
Finally, incorporate the chopped almonds and/or hazelnuts and the rum to taste; if you like it, otherwise, it is not necessary.
Turn on the oven at 340°F, and once it reaches temperature, pour the dietetic Caprese cake mixture into a pan about 9 inches in diameter, baking it for about 40-45 minutes.
Make sure that the cake is moist, not dry.
Wait for the cake to cool completely before removing it from the pan.
Then, once the cake has cooled, grind more sweetener into a fine powder and sprinkle it on top as desired. You can decorate it as you like.