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
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Time to prepare:15 minutes
Cooking time:45 minutes
Total:1hr
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings | people |
Ingredients
- 300 gr peeled almonds
- 220 gr caster sugar
- 200 gr butter
- 200 gr dark chocolate
- 30 gr cocoa powder
- 5 eggs
- 1 tsp vanilla extract
- 1 pinch salt
Ingredients
| |
Instructions
- 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 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
- Enjoy!
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