Description
This classic Italian Caprese Cake is a rich, flourless chocolate and almond delight that’s moist, dense, and wonderfully fudgy. Combining dark chocolate, almond flour, and whipped egg whites, this elegant cake offers a perfect balance of texture and flavor. It’s simple to make yet impressive to serve, topped with a light dusting of powdered sugar for a beautiful finish.
Ingredients
Scale
Chocolate and Butter
- 125g (4.4 oz) dark chocolate (50-70% cocoa)
- 125g (~1 stick) unsalted butter
Dairy and Eggs
- 3 medium eggs (room temperature)
Dry Ingredients
- 185g (6.5 oz) whole blanched almonds (or almond flour)
- 125g (7 tbsp) granulated sugar
For Decoration
- Powdered sugar for decoration
Instructions
- Melt Chocolate and Butter: In a double boiler, gently melt the unsalted butter and dark chocolate together until smooth and combined. Set aside to cool slightly, allowing the mixture to keep a pourable consistency.
- Separate Eggs: Carefully separate the egg yolks from the whites, placing them in separate bowls for easier handling in the next steps.
- Whip Egg Whites: Beat the egg whites with an electric mixer until stiff peaks form, ensuring the whites are stable and fluffy. Set aside for folding later.
- Beat Yolks with Sugar: In a separate bowl, beat the egg yolks with granulated sugar until the mixture turns pale and creamy, creating a light base for the batter.
- Add Almond Flour: Gradually fold the whole blanched almonds or almond flour into the yolk and sugar mixture, mixing carefully to integrate without deflating the eggs.
- Combine Chocolate Mixture: Stir the melted chocolate and butter mixture into the almond and yolk mixture thoroughly to create a smooth, consistent batter.
- Fold in Egg Whites: Gently fold the whipped egg whites into the chocolate batter using a wooden spoon, taking care not to deflate the airy whites for a light texture.
- Prepare Pan: Grease and lightly flour an 8-inch (20 cm) springform pan to prevent sticking and to help the cake release easily after baking.
- Pour Batter and Smooth: Pour the prepared batter into the springform pan, smoothing the top evenly for consistent baking.
- Bake: Bake the cake at 350°F (180°C) for 30-35 minutes. The center should remain moist and slightly soft when done, avoiding overbaking.
- Cool in Pan: Allow the cake to cool in the pan for 30-40 minutes to let it set while retaining moisture.
- Transfer and Cool Completely: Remove the cake from the pan and transfer it to a wire rack to cool completely before serving.
- Decorate: Once cooled, dust the top of the cake lightly with powdered sugar to add a delicate finishing touch.
Notes
- Use whole blanched almonds or almond flour for the best texture and flavor.
- Ensure eggs are at room temperature for optimal whipping and mixing.
- Be gentle when folding in egg whites to maintain a light and airy texture.
- You can substitute the granulated sugar with a finer sugar for a smoother batter.
- Do not overbake; the cake should be moist and slightly soft at the center.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting.
