Print Options:

Chocolate Caprese Cake

Yields16 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 200 g White Sugar
 200 g Butter, at room temperature
 200 g Almonds
 200 g Dark chocolate 70%
 5 Eggs, medium
1

Preheat the oven to 160°C. Grease a 24 cm diameter round cake tin with butter and line the base with parchment paper

2

Place the almonds in a food processor and grind until they become finely ground and set aside.

3

Grate the dark chocolate with the food processor or with a chef’s knife and set aside with the almond flour.

4

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.

5

Add in the almond flour and the chocolate crumbs and mix together with a wooden spoon by hand.

6

Next, add the egg whites to the mixture and fold them a little at a time until everything is well combined

7

Pour the mixture into the prepared tin and bake for 50 minutes

8

Remove from the oven and allow to cool completely on a wire rack.

9

Dust with icing sugar and serve

Nutrition Facts

Servings 16