This is a very spacial chocolate cake recipe that uses almond flour, sugar, eggs and the best dark chocolate you can find. It is gluten free, so our coeliac friends can feast on it, too! The best part is that if you suck at baking (like me) this basic chocolate cake is going to give you a great confidence boost, because it's quite hard to stuff it up :-)
Caprese chocolate cake is so easy that it always works, and with the right ingredients it is going to blow your taste buds! Once again, the proof that great cooking skills are not as important as great ingredients to create delicious food.
Try it soon, it is really worth it! And if you have a sweet tooth, check out this chocolate cake recipe: Torta Barozzi, very similar and also gluten free, but with that extra dash of flavour given by coffee! We also have a great egg-free light Apple Cake recipe that you should put on your to-do list.
Back to our Caprese Chocolate Cake: here's the recipe! Enjoy!
Ingredients
- 300 gr almond meal
- 250 gr unsalted butter (at room temperature)
- 250 gr dark chocolate
- 200 gr sugar (plus some icing sugar to sift on top)
- 5 eggs (separate yolks from white)
Steps
1. Preheat the oven at 180º. Prepare a bain marie to melt the chocolate. Once melted, put aside and let it cool down a little.
2. Use an electric mixer to incorporate the butter, half of the sugar and the egg yolks.
3. Add the melted chocolate.
4. Add the almond meal and put aside.
5. Whip the egg whites with the other half of the sugar until smooth, firm and shiny and fold in the chocolate mixture.
6. Butter a cake tin, pour the mixture in and bake for 60 minutes at 180ºC. Once cooked, let it cool down and sift icing sugar on top.
Tips&Tricks
If you like a bit of crunchiness, you can use roughly ground almonds instead of almond meal, or add some to the mixture. This cake is perfectly matched with a cup of coffee!
Have a Thermomix?
Too easy! This Thermomix recipe for Caprese chocolate cake uses whole almonds: enjoy :-)
Put the almonds in the mixing bowl and process for 15 secs at Speed Turbo. Put aside.
Process the chocolate in the mixing bowl until it becomes a powder, for about 10 Sec at Speed Turbo (time will depend on how big your chocolate cubes are). Add to almonds.
Put butter, sugar and eggs yolks in the mixing bowl and process for 30 secs at Speed. 5.
Add the almonds and chocolate and process for 20 secs at Speed 5. Rinse the bowl.
Whip the egg whites: place egg whites and a pinch of salt in the TM bowl and process for 3 to 5 minutes 37º speed 4.
Incorporate the egg whites with the mixture, then pour it all in a buttered cake tin. Bake for 1h at 180°.
Dust it with icing sugar before serving.
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