Friday, 4 September 2015

Caprese cake with almonds and dark chocolate

20 minutes to prepare Serves 12

From Amalfi with love

Caprese cake is perhaps the most beloved chocolate dessert in Southern Italy, having a large group of enthusiastic fans in its region of origin, Campania. There are different versions, all rich and tasty, but the underlying philosophy of Caprese cake is just one: simplicity.

It is a sweet treat simply made ​​with dark chocolate and almonds with almost no flour. It is rather low, crisp on the outside but moist and soft on the inside. Its execution is quite easy and fast as well...but it is important to follow the step-by-step procedure as detailed below.

I was lucky enough to be given today's recipe by a dear friend. The result was exceptional already at the first attempt and I strongly suggest you to five it a try. You won't regret it!

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):

200 g peeled almonds
150 g sugar
150 g butter
150 g dark chocolate
4 eggs
1/4 sachet vanilla baking powder
2 tablespoons flour 00
50 g chopped biscuits
dark cocoa powder

  1. Preheat oven to 170°
  2. Melt the dark chocolate over low heat in a saucepan and keep it aside
  3. Toast almonds over medium heat and place them in a blender. Add half of the sugar, the chopped biscuits, and blend until you obtain a uniform flour-like mixture
  4. Melt the butter in a bain-marie and let it cool down. Add the remaining sugar and whisk vigorously until you obtain a uniform, firm cream
  5. Add one egg yolk at a time to the creamed butter and whisk it slowly to give the mixture time to thicken and emulsify. Add chopped almonds, a pinch of salt, vanilla baking powder and  flour - both sifted - and whisk again
  6. Gradually add the melted chocolate, and mix with the electric mixer
  7. Beat egg whites until stiff. Add them to the mixture and stir until you get a light and fluffy mixture
  8. Grease and dust the baking pan with cocoa powder, then pour the mixture. Level it and bake it at 170° for 45 minutes. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done) 
  9. Leave the cake to cool a bit in the oven with the door open, then out of the oven. Try to resist until the cake is fully cooled...and be ready for some authentic delight!

Nutrition Facts are detailed in the table below. Data is provided per serving.

Sometimes a family recipe, disclosed as a secret, is the most appreciated, generous and trustful gift a friend could possibly give. Grazie Piero.

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