This cake (named Torta Caprese in Italian) combines ground almonds with rich, dark chocolate resulting in an elegant and indulgent chocolate almond cake. Moist and very soft in the centre, covered with a thin crispy crust that melts in your mouth at the first bite. Incredibly simple to make, this gluten-free chocolate cake recipe will become a favourite. Enjoy!
Caprese cake – Perfectly Italian
Ingredients
For a 17cm round cake tin (8 servings)
For a 24cm round cake tin (12 servings)
Instructions
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Using a busting brush, grease a 17 cm round springform cake tin and dust it with flour.
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Put the almonds in a food processor . Then grind until the flour becomes quite uniform.
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Break up the dark chocolate, collecting it in a saucepan. Add the butter into small pieces. Place over low heat and stir continuously until they melt.
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In a clean and large bowl, collect the egg yolks together with the granulated sugar, then whip using a hand mixer until a light and fluffy mass is obtained.
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Flavour with rum, then whip again. While continuing to beat the egg yolks, add the melted chocolate and butter. Then add the almond flour, mixing with a spatula.
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Beat the egg whites until stiff in a bowl. Add them to the dough, mixing gently from the bottom up.
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Pour the dough into the baking tin. Level the surface of the cake and bake for 5 minutes in a preheated static oven at 200°C, in the middle position.
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Then lower the temperature to 160°C, without opening the oven, and continue baking for 45 minutes or until a toothpick or skewer inserted into the centre of the cake comes out clean.
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Allow the cake to cool. Sprinkle everything with plenty of icing sugar. Serve in slices.
Notes
- With very ancient origins, the caprese cake was invented by the Caprese pastry chef Carmine Di Fiore, around 1920, who forgot to add flour to the dough at that time.
- This dessert is perfect to serve at the end of a meal on the occasion of a special invitation, a party dinner or as a snack, along with a cup of hot tea οr coffee and an Italian liqueur.
- You can substitute almonds with almond flour.