Description
This decadent Caprese Cake is a rich Italian chocolate and almond dessert, featuring a moist, dense texture and a delicate balance of bittersweet chocolate and nutty almond flour. Perfectly baked to a moist center and topped with a simple dusting of powdered sugar, this cake offers an elegant and satisfying treat for any occasion.
Ingredients
Scale
For the Cake
- 125g (4.4 oz) dark chocolate (50-70% cocoa)
- 185g (6.5 oz) whole blanched almonds or almond flour
- 125g (approximately 1 stick) unsalted butter
- 3 medium eggs (room temperature)
- 125g (7 tbsp) granulated sugar
- Powdered sugar for decoration
Instructions
- Melt Chocolate and Butter: In a double boiler, gently melt the butter and dark chocolate together until smooth, then set aside to cool slightly.
- Separate Eggs: Carefully separate the egg yolks and whites into two bowls.
- Beat Egg Whites: Whip the egg whites until stiff peaks form, then set aside to keep the volume for folding later.
- Cream Egg Yolks and Sugar: Beat the egg yolks with granulated sugar until the mixture is pale and creamy, which helps incorporate air and adds lightness.
- Add Almond Flour: Gradually fold the almond flour into the yolk and sugar mixture, blending evenly without deflating.
- Combine with Chocolate Mixture: Stir in the slightly cooled melted chocolate and butter mixture, mixing well for an even batter.
- Fold in Egg Whites: Gently fold the beaten egg whites into the chocolate-almond batter using a wooden spoon, ensuring not to deflate the airiness.
- Prepare Pan: Grease and flour a 20 cm (8-inch) springform pan to prevent sticking.
- Pour Batter: Pour the batter into the prepared pan and smooth the top evenly.
- Bake: Bake in a preheated oven at 350°F (180°C) for 30-35 minutes, until the cake center remains moist and slightly soft to the touch.
- Cool in Pan: Allow the cake to cool in the pan for 30-40 minutes to set before removing.
- Finish Cooling and Decorate: Transfer the cake to a cooling rack to cool completely, then dust with powdered sugar before serving for a beautiful finish.
Notes
- For best results, use whole blanched almonds ground freshly or high-quality almond flour.
- Ensure eggs are at room temperature to achieve better volume when beaten.
- Check doneness with a skewer; the center should be moist but not liquid.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with a dollop of whipped cream or fresh berries for added freshness.