The caprese cake is a classic of Neapolitan cuisine, ideal for chocolate lovers and for those seeking gluten-free and yeast-free sweet recipes. Here is the recipe and steps to easily make this delicious dessert.
If you like chocolate-based desserts, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 692.67 (Kcal)
- Carbohydrates 32.79 (g) of which sugars 24.49 (g)
- Proteins 13.59 (g)
- Fat 56.10 (g) of which saturated 24.01 (g)of which unsaturated 14.05 (g)
- Fibers 8.29 (g)
- Sodium 313.19 (mg)
Indicative values for a portion of 125 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 for 1 8-inch cake
- 1 1/2 cups almond flour
- 4.4 oz dark chocolate
- 1/2 cup butter
- 1/2 cup sugar
- 3 eggs
- to taste salt
- to taste powdered sugar (for decoration)
Tools
- 1 Mixer
- 2 Bowls
- 1 Spatula
- 1 Parchment paper
Method
With this simple and quick recipe, you won’t be able to resist making this yeast-free and gluten-free chocolate dessert anymore.
If you don’t have almond flour, no problem; you can use fresh almonds. Toast the almonds in the oven at 356°F before grinding them into flour to release essential oils and enhance their flavor.
Melt the chocolate and butter in a double boiler, or speed up the process in the microwave for a few seconds on low-medium power until you get a smooth mixture.
Separate the yolks from the whites and divide them into two containers.
In the first container, add the yolks and sugar and beat them at low speed until you obtain a thick and foamy mixture, then add the warm chocolate, a pinch of salt, and the almond flour.
Beat the egg whites until stiff peaks form; they should increase in volume and not move even if you turn the bowl upside down.
Gently fold the whipped egg whites into the butter, chocolate, and almond flour mixture, mixing from top to bottom to avoid deflating it.
Now that the mixture is ready, pour it into a pan you have previously lined with parchment paper so that it doesn’t stick during baking.
Preheat the oven to 356°F in static mode, and when it’s at temperature, bake the caprese cake for 30-35 minutes. To ensure it’s cooked, use the toothpick test: if it comes out dry, your caprese cake is ready.
Decorate with a dusting of powdered sugar right before serving.
Your caprese cake is ready!
Usage Tips:
Serve the caprese cake with fresh whipped cream or a scoop of vanilla ice cream; not much else is needed… but if you want to make the cake more elegant, you can decorate it with powdered sugar using a doily as a stencil to create elegant patterns on top.
Wine Pairing:
Pairing wine with chocolate is always challenging, but since caprese cake is a classic, I think an effort should be made. I suggest pairing this dessert with a Marsala Fine Rubino Doc from the Pellegrino wineries, aged in barrels that impart a hint of peach and cherries, perfect for chocolate.
