The hazelnut caprese is the oldest variant of the traditional caprese, one of the most famous and appreciated desserts of the island of Capri from which it takes its name. The main ingredients that characterize it are almonds and dark chocolate, which give it a soft and “melt-in-the-mouth” center.
Besides the original recipe, I have already tried two delicious variants, the lemon caprese and the pistachio caprese (created and balanced by me after pastry basics courses attended last year), two soft and aromatic cakes that melt in your mouth.
Today I give you the recipe for the hazelnut caprese, using the version by Salvatore De Riso as a base but replacing the almonds with toasted hazelnuts, making it more intense in flavor while preserving the slightly moist center and the crunchy crust that characterize it; a fantastic cake, rich in flavor and perfect for any occasion.
Easy to make, it is prepared in a short time and does not contain gluten. If you want to impress your guests with an irresistible dessert, you absolutely must try it.
Before proceeding with the preparation of the dessert, here are some hazelnut-based recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 468.31 (Kcal)
- Carbohydrates 36.73 (g) of which sugars 27.41 (g)
- Proteins 7.19 (g)
- Fat 34.04 (g) of which saturated 15.11 (g)of which unsaturated 18.11 (g)
- Fibers 3.45 (g)
- Sodium 125.32 (mg)
Indicative values for a portion of 100 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
The version by Sal de Riso that I used to create the hazelnut variant involves using very little potato starch and 4 g of baking powder, you can safely omit them if you prefer.
- 6 oz butter (soft)
- 6 oz 50% dark chocolate
- 6 oz powdered sugar with vanilla
- 6 oz toasted hazelnuts
- 5 eggs (medium, about 250 g)
- 1/3 cup potato starch
- 1 tsp baking powder
- Half pod vanilla
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp butter
- 2 tsp sweetened cocoa powder
Tools
- 3 Bowls
- 1 Electric whisk
- 1 Mold 24 cm tapered for caprese
- 1 Spatula
- 1 Grater
- 1 Food processor
- 1 Small bowl
Procedure
Place the toasted hazelnuts in the food processor and chop them very finely by operating the blades a few seconds at a time, so they do not release their oil.
Grate the dark chocolate and set aside.
Cut the butter into cubes, put it in a bowl and leave it at room temperature for 20 minutes.
In another bowl, mix the finely chopped hazelnuts with the cocoa, baking powder, and potato starch. Add the grated chocolate.
Break the eggs and separate the whites from the yolks, whip the egg whites to soft peaks with half of the sugar and put the yolks in a small bowl.
Add the vanilla pod pulp and the remaining sugar to the soft butter, whip it with electric whisks. When well whipped, add the yolks one at a time until you get a homogeneous mixture.
Add the powdered mixture to the whipped butter and yolks, alternating with the whipped egg whites; gently mix with a spatula, from bottom to top, being careful not to deflate the mixture.
Transfer the batter to the buttered and cocoa-powdered cake pan.
Bake the cake in a preheated static oven at 340°F (170°C) for about 45 minutes (baking time is indicative, depending on the type of oven).
Do the toothpick test to check the baking; if necessary, continue for a few more minutes. Note that the cake has a soft and moist center, so the toothpick should come out clean but not dry.
The hazelnut caprese cake is ready, let it cool slightly and turn it over onto a plate. Let it cool completely, sprinkle with plenty of powdered sugar, and serve.
Tips
Storage
The hazelnut caprese cake can be stored at room temperature for 3 days.
If it’s very hot, store it in the fridge and leave it at room temperature for 30 minutes before serving.
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