Juicy chocolate cake Caprese with nuts and almond flour

Juicy chocolate cake Caprese with nuts and almond flour

Portions: 8 persons | Preparation: 50 minutes

The Chocolate Cake Caprese is a traditional Italian cake called Torta Caprese. In this recipe, wheat flour is not one of the main ingredients, instead it is replaced with almond flour or ground almonds. The preparation is very simple, but it tastes incredibly delicious and is a small masterpiece.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )
Juicy chocolate cake Caprese with nuts and almond flour
Juicy chocolate cake Caprese with nuts and almond flour

Portions: 8 persons | Preparation: 50 minutes

The Chocolate Cake Caprese is a traditional Italian cake called Torta Caprese. In this recipe, wheat flour is not one of the main ingredients, instead it is replaced with almond flour or ground almonds. The preparation is very simple, but it tastes incredibly delicious and is a small masterpiece.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Bake | Menu: cake | Cuisine: Italian recipes

Ingredients

  • 125g dark chocolate
  • 125g butter
  • 3 eggs
  • 185g almond flour
  • 125g sugar
  • icing sugar, for serving
  • nuts, for serving

Instructions

  1. Preheat the oven to 180°C top/bottom heat.
  2. Line a round baking tin with a diameter of 20 cm with baking paper and grease it with butter.
  3. (Thanks to the butter, the cake will be crispy on the outside).
  4. Chocolate into small pieces Break up or roughly chop.
  5. Cut the butter into larger pieces.
  6. Melt together with the chocolate in a water bath.
  7. Let cool to room temperature.
  8. Separate the eggs.
  9. Using a mixer, beat the yolks with the sugar until light and creamy.
  10. Stir in the almond flour little by little.
  11. You can use ground almonds instead of almond flour.
  12. Add the cooled chocolate mass and mix well.
  13. Beat the egg whites with a mixer until stiff.
  14. Carefully fold into the chocolate mass with a cake spatula.
  15. Pour the batter into the baking tin.
  16. Bake the chocolate-almond cake in the preheated oven for about 30 minutes.
  17. Remove the baking tin with the cake from the oven.
  18. Let the tin cool for about 30-40 minutes.
  19. Then fall onto a wire rack en, remove the baking paper.
  20. Let the cake cool down completely.
  21. Dust the Caprese chocolate cake through a sieve with icing sugar and decorate with nuts.

Instead of almonds you can also use ground hazelnuts, pistachios or poppy seeds. The Caprese cake should not be too dry – as a test after about 25 minutes of baking time, poke a wooden skewer in the middle of the cake – if moist crumbs stick to it, the cake is just right.

Utensils

  • kitchen scales
  • baking dish
  • knife
  • cutting board
  • bowl
  • pot
  • blender
  • spatula
  • sieve