CAPRESE CAKE
Here's the perfect recipe for one of the most famous italian cake: caprese cake, a flourless almonds and chocolate divine dessert!
Attrezzature
- electric whips
- 22 cm tart mold
- spatula
Ingredients
- 125 gr dark chocolate of excellent quality
- 125 gr butter at room temperature
- 4 medium eggs at room temperature
- 65 gr caster sugar
- 185 gr finely chopped peeled almonds
- icing sugar
Instructions
- Melt chocolate.
- Beat the butter with electric whisk making it soft and fluffy.
- Add the melted chocolate and mix carefully with a spatula.
- Beat with electric whisk 1 egg and 3 yolks with caster sugar for about 15 minutes until you get a soft and clear mixture.
- Add this mixture to butter and chocolate cream: stir with a spatula.
- Add the almonds.
- Beat the 3 egg whites until stiff and add them to the mixture with very soft movements.
- Preheat the oven at 180 °C.
- Put the mixture into a 22 cm buttered and floured mold.
- Bake your caprese cake in hot oven for 35 minutes.
- Let cool completely, decorate with icing sugar and serve your super yummy typical italian caprese cake!
Notes
you can keep your caprese cake at rrom temperature, closed with aluminium foil or plastic, up to 5 days.