Caprese is the name of an Italian chocolate cake typically from Capri, a beautiful island near Naples.
This cake reminds me of my aunt Pasquina. She is my mum’s big sister and I am very close to her. She lives in Palo del Colle (Bari), same town where my grandma lives. I have many aunts and uncles, as we are a big family…but my aunt Pasquina or Lia as she prefers to be called is very special to me!
I know this cake because my aunt Lia used to make it, and i loved it from the first bite. What is special about Caprese is that is so chocolaty and moist. It is born to be gluten free! Yes, that’s right, it’s flourless and it’s made with almond flour and that’ why is so moist inside. It’s the perfect choice for a gluten-free dessert!
Caprese is also one of my husband’s favourite and that’s why it’s one of the cakes that I bake the most, also because you just need 5 ingredients. I recommend to bake it the day before you want to serve it. This allows the cake to well absorb the flavours. It can be stored up to 5 days in a sealed container.
AuthorClaudiaCategoryCakes, Gluten FreeDifficultyBeginner
Preheat the oven to 160°C. Grease a 24 cm diameter round cake tin with butter and line the base with parchment paper
Place the almonds in a food processor and grind until they become finely ground and set aside.
Grate the dark chocolate with the food processor or with a chef’s knife and set aside with the almond flour.
Beat the eggs whites with half part of the sugar until they begin to form soft peaks.
In a separate bowl, cream the butter and 100g of sugar together until white and fluffy and then add the egg yolks one a time, scraping down the bowl after each addition.
Add in the almond flour and the chocolate crumbs and mix together with a wooden spoon by hand.
Next, add the egg whites to the mixture and fold them a little at a time until everything is well combined
Pour the mixture into the prepared tin and bake for 50 minutes
Remove from the oven and allow to cool completely on a wire rack.
Dust with icing sugar and serve
Ingredients
Directions
Preheat the oven to 160°C. Grease a 24 cm diameter round cake tin with butter and line the base with parchment paper
Place the almonds in a food processor and grind until they become finely ground and set aside.
Grate the dark chocolate with the food processor or with a chef’s knife and set aside with the almond flour.
Beat the eggs whites with half part of the sugar until they begin to form soft peaks.
In a separate bowl, cream the butter and 100g of sugar together until white and fluffy and then add the egg yolks one a time, scraping down the bowl after each addition.
Add in the almond flour and the chocolate crumbs and mix together with a wooden spoon by hand.
Next, add the egg whites to the mixture and fold them a little at a time until everything is well combined
Pour the mixture into the prepared tin and bake for 50 minutes
Remove from the oven and allow to cool completely on a wire rack.
Dust with icing sugar and serve
Caprese Cake I love it 🤩.
It’s very easy to make and everyone gonna love it.
It’s perfect also with one scoop of vanilla ice cream 😜