Flow rate
Sweets
Duration
60 minutes
Difficulty
Easy
Ingredients
- 300 g of peeled almonds
- 300 g dark chocolate
- 250 g Occelli® butter
- 5 eggs
- 200 g of sugar
- Icing sugar to decorate to taste
Preparation
Chocolate, butter and almonds are the basic ingredients of the Caprese cake, a delicious dessert that even those who are gluten intolerant can enjoy without problems: the original recipe, in fact, does not contain flour.
Procedure
Arrange the almonds on a baking tray lined with baking paper and toast them in a preheated oven at 200°C for about ten minutes, stirring occasionally to ensure even toasting.
Once baked, chop them finely by blending them. Break the chocolate and butter into pieces and melt them together in a bain-marie. Separate the yolks from the whites, placing them in two different bowls. Then add 100 g of sugar to the yolks: with an electric mixer, beat the two ingredients well, until you obtain a slightly frothy and well-mixed mixture.
Add the melted chocolate and Occelli® butter to the mixture you just prepared, mix well and add the chopped almonds. Now add the other 100 g of sugar to the egg whites and beat them until stiff. Then incorporate them into the rest of the mixture, mixing delicately to combine them without deflating them.
Line a cake tin (preferably wide and low) with baking paper, pour in the caprese mixture and bake in a preheated oven at 180°C: for a cake with a soft, moist and not too compact consistency, the cooking time is about 30 minutes (5-10 minutes more if you prefer a drier consistency).
Once the cake is baked, let it cool before decorating it with icing sugar and serving it!
To make the caprese even more delicious, garnish it with streaks of chocolate icing.
