Hazelnut Caprese Cake and Neapolitan chocolate dessert without flour and no food processor, simple and fast to make, great after lunch or dinner.
Delicious hazelnut Caprese cake, a delightful variation of the classic almond Caprese that is a real treat, delicious, perfectly moist, without flour, without yeast, it melts in your mouth, a real delight.
The recipe for the hazelnut Caprese cake was made by chance, I have quite a few hazelnuts to use for desserts, and I thought of something quick that wouldn’t take too much time, what better than a delicious Caprese?
The dessert is excellent, it melts in your mouth, flour and leavening are not included in the original recipe, and indeed they are not needed, the cake should not rise, it should remain low and moist.
Follow me in the kitchen today there’s the hazelnut Caprese cake!
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 40 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 1.5 cups Hazelnuts
- 10.5 tbsp Butter
- 0.5 cups Sugar
- 3 Eggs
- 5 oz Dark Chocolate
Preparation
VIDEO RECIPE AT THE BOTTOM OF THE ARTICLE Toast the hazelnuts in the oven, if you buy already toasted ones, put them back in the oven for a while to remove any remaining skins, then coarsely chop them and set aside.
Melt the chocolate in a bain-marie with the butter, mix well then remove from the heat and let it cool, set aside.
Whisk the egg whites with a pinch of salt and set aside.
Preheat the oven to 356°F
Take the melted chocolate, add the sugar and mix, add the chopped hazelnuts and yolks, mix well and incorporate the egg whites with a spatula.
Pour the mixture into a pan lined with parchment paper, level and add a few hazelnuts for decoration, bake in the hot oven at 356°F for about thirty minutes. Always do the toothpick test, the dessert has a crust on the outside, moist inside, obviously with cooked batter and not soggy and sticky.
Remove from the oven, allow to cool completely before removing from the mold, dust with powdered sugar, and serve. Bon appétit
Art in the Kitchen recommends..
Hazelnut and chocolate Caprese cake, a moist dessert that melts in your mouth. If you like, you can add a tablespoon of liqueur or a bit of coffee or even a hazelnut spreadable cream.
