If you are searching for a dessert that perfectly balances rich chocolate and nutty undertones with a simple, sophisticated charm, this Caprese Cake Recipe is an absolute must-try. Originating from Italy’s Amalfi coast, this flourless chocolate and almond cake delivers a moist, dense, and intensely flavorful experience. Its rustic elegance and moist texture make it a dream dessert to share with friends or indulge in on a cozy night at home.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each component plays a vital role in crafting the Caprese Cake Recipe’s signature taste and texture. From the bittersweet depth of dark chocolate to the delicate crunch of almonds, these ingredients come together beautifully to create something truly special.
- Dark chocolate (125g, 50-70% cocoa): Use good quality chocolate for rich flavor and smooth texture.
- Whole blanched almonds (185g) or almond flour: Provides the nutty base and moist crumb that define this cake.
- Unsalted butter (125g): Adds richness and helps keep the cake luxuriously soft.
- Eggs (3 medium, at room temperature): Essential for structure, ensuring the cake rises and stays tender.
- Granulated sugar (125g): Balances the dark chocolate’s bitterness and sweetens the cake.
- Powdered sugar for decoration: Adds a delicate, snowy finish that elevates the cake’s rustic look.
How to Make Caprese Cake Recipe
Step 1: Melt Butter and Chocolate
Begin by gently melting the unsalted butter and dark chocolate together in a double boiler, stirring occasionally until silky smooth. This mixture forms the luscious base of your Caprese Cake Recipe, lending it that irresistible chocolate intensity and creamy texture.
Step 2: Separate Eggs and Prepare Whites
Carefully separate the eggs into yolks and whites. Whip the egg whites until they form stiff peaks—this light, airy foam will be folded in later to give the cake its delicate lift without flour.
Step 3: Mix Yolks and Sugar
Beat the egg yolks with granulated sugar until the mixture turns pale and creamy. This step is key for creating a smooth, stable batter and developing the cake’s tender crumb.
Step 4: Incorporate Almond Flour
Gradually add the almond flour (or finely ground whole almonds) into the yolk and sugar mix, folding gently to keep the batter light while infusing it with that signature nutty flavor.
Step 5: Blend in Melted Chocolate
Pour the cooled chocolate and butter mixture into the almond batter. Stir until fully combined, ensuring every bite is filled with that rich, chocolatey goodness integral to the Caprese Cake Recipe.
Step 6: Fold in Egg Whites
Gently fold the beaten egg whites into the chocolate-almond mixture using a wooden spoon or spatula. This delicate step preserves the airiness, making your cake tender and moist rather than dense and heavy.
Step 7: Prepare Pan and Bake
Grease and dust with flour a 20 cm (8-inch) springform pan for easy removal. Pour the batter in and smooth the top with a spatula. Bake in a preheated oven at 350°F (180°C) for 30-35 minutes. The cake is done when the center is still slightly soft, ensuring a moist texture.
Step 8: Cool and Dust with Sugar
Allow the cake to cool in the pan for 30-40 minutes before transferring it to a wire rack to cool completely. Finish with a generous dusting of powdered sugar that adds a pretty, snowy contrast and hints at the cake’s delicate sweetness.
How to Serve Caprese Cake Recipe
Garnishes
A classic dusting of powdered sugar perfectly complements this cake, but you can also add fresh berries, a sprig of mint, or a drizzle of balsamic glaze to highlight the Caprese connection and add an unexpected twist.
Side Dishes
Serve slices alongside a dollop of whipped cream or a scoop of vanilla gelato for a luscious contrast. A cup of strong espresso or a glass of dessert wine also pairs beautifully with the rich flavors of this Caprese Cake Recipe.
Creative Ways to Present
For a special occasion, plate individual slices with a swirl of raspberry coulis or sprinkle with toasted almond flakes. You can even layer slices with mascarpone cream for an elegant cake trifecta that impresses every guest.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Caprese Cake Recipe stored in an airtight container at room temperature for up to 2 days or in the refrigerator for about 4 days. Allow refrigerated slices to come to room temperature before serving for the best texture and flavor.
Freezing
This cake freezes well if wrapped tightly in plastic wrap and placed in an airtight container or freezer bag. Freeze for up to one month. To enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating
If you prefer your Caprese Cake Recipe warm, gently reheat individual slices in the microwave for 15-20 seconds or in a low oven for a few minutes. This softens the cake and enhances the chocolate aroma, making every bite feel freshly baked.
FAQs
Is Caprese Cake Recipe gluten-free?
Yes! Since it uses almond flour or ground almonds instead of wheat flour, this cake is naturally gluten-free, making it a delightful option for those avoiding gluten.
Can I use almond flour instead of whole almonds?
Absolutely. Finely ground almond flour works perfectly and saves you time while maintaining the nutty flavor and moist texture that define this recipe.
What kind of chocolate works best?
Using dark chocolate with 50-70% cocoa is ideal because it balances the sweetness and adds a deep, rich flavor that complements the almonds without overpowering them.
Why is the center of the cake still soft when baked?
The Caprese Cake Recipe is meant to have a slightly soft and moist center, which is part of its charm and unique texture. Overbaking can dry it out, so it’s best to bake it until just set.
Can I add additional flavors to this cake?
Yes! Some variations include adding a splash of espresso, orange zest, or a hint of vanilla extract to enhance the chocolate and almond notes while keeping the cake’s authentic character.
Final Thoughts
This Caprese Cake Recipe is one of those rare desserts that feels both indulgent and wholesome, simple and elegant all at once. Its rich chocolate and almond flavors never fail to impress, making it a perfect recipe to have on hand whenever you want to treat yourself or surprise your guests. Give this cake a try—you might just find your new favorite go-to for special occasions and cozy moments alike.
Print
Caprese Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This decadent Caprese Cake is a moist and tender Italian chocolate almond cake that combines dark chocolate, almond flour, and whipped egg whites to create a light yet rich dessert. Perfect for chocolate lovers, it’s naturally gluten-free and makes an elegant treat for any occasion.
Ingredients
Primary Ingredients
- 125g (4.4 oz) dark chocolate (50-70% cocoa)
- 185g (6.5 oz) whole blanched almonds (or almond flour)
- 125g (~1 stick) unsalted butter
- 3 medium eggs (room temperature)
- 125g (7 tbsp) granulated sugar
- Powdered sugar for decoration
Instructions
- Melt Chocolate and Butter: Using a double boiler, gently melt the dark chocolate and unsalted butter together until smooth. Set aside to cool slightly, making sure it doesn’t harden.
- Separate Eggs: Carefully separate the egg yolks from the whites, placing them in different bowls.
- Whip Egg Whites: Beat the egg whites until stiff peaks form, ensuring they hold firm but not dry. Set aside.
- Mix Yolks and Sugar: Beat the egg yolks with the granulated sugar until the mixture is pale, creamy, and thickened.
- Add Almond Flour: Gradually fold the almond flour into the egg yolk and sugar mixture to combine evenly.
- Incorporate Chocolate: Stir in the melted chocolate and butter mixture thoroughly to create a smooth batter.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a wooden spoon, being careful not to deflate the mixture to maintain a light texture.
- Prepare Pan: Grease and flour a 20 cm (8-inch) springform pan to prevent sticking.
- Pour Batter: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Bake in a preheated oven at 350°F (180°C) for 30-35 minutes. The cake should have a moist, slightly soft center when done.
- Cool: Let the cake cool in the pan for 30-40 minutes before transferring it to a wire rack to cool completely.
- Decorate and Serve: Once cooled, dust the cake liberally with powdered sugar before slicing and serving.
Notes
- Use room temperature eggs to achieve better volume when whipping whites and mixing batter.
- For a nutty flavor variation, try using almond flour instead of whole blanched almonds ground at home.
- Do not overmix once the egg whites are folded in to keep the cake airy and light.
- If you don’t have a double boiler, melt chocolate and butter slowly in a heatproof bowl over simmering water.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream for added richness.
