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Caprese cake is a Chocolate cake from Naples, which was created by mistake!
In 1920 Chef Carmine Di Fiore made a chocolate almond cake but forgot to add flour.
The cake was a pleasant surprise, creamy inside but with a crunchy crust.
As there is no flour, it is gluten free. A delicacy for all celiac.
This recipe was presented by Eliana de Matteis during her cooking class at the Mediathec Pole Culturel Auguste Escoffier, Villeneuve Loubet
Torta Caprese with Almond and Chocolate – Gluten Free
- 10 1/2 oz peeled almonds 300
- 8 oz caster sugar 220
- 7 oz butter 200
- 7 oz dark chocolate
- 1 oz cocoa powder 30
- 5 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- Whisk the eggs with the sugar and a pinch of salt until puffy and foamy. For about 15 minutes
- Slightly toast the almonds in the oven and let them cool down at room temperature
- Melt the chocolate with the butter in a large bowl over boiling water (Bain-Marie)
- In a blender pulse the almonds with the coco until they are roughly grated
- Add to the egg mix the almond and the melted chocolate folding slowly, making sure the mixture does not deflate
- Pour the mixture into a baking tin (22-24 cm of diameter) previously covered with parchment paper.
- Cut parchment paper into a round shape, placing it at the bottom of pan and add 2 long strips along the side
- Cook in a hot oven at 170 C for about 45 minutes checking with a toothpick that the inside remains slightly humid
- Once ready, turn off the oven and leave the cake in the oven for 10 minutes, with the door slightly open.
- Let it cool down for another 15 minutes at room temperature before removing it from the pan.
- Once completely cold, the cake can be decorated with icing sugar
- You can also use a template to sprinkle some cocoa to add a message to your cake