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Caprese Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Separate Eggs: Carefully separate the egg yolks from the whites, placing them in different bowls.
  3. Whip Egg Whites: Beat the egg whites until stiff peaks form, ensuring they hold firm but not dry. Set aside.
  4. Mix Yolks and Sugar: Beat the egg yolks with the granulated sugar until the mixture is pale, creamy, and thickened.
  5. Add Almond Flour: Gradually fold the almond flour into the egg yolk and sugar mixture to combine evenly.
  6. Incorporate Chocolate: Stir in the melted chocolate and butter mixture thoroughly to create a smooth batter.
  7. 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.
  8. Prepare Pan: Grease and flour a 20 cm (8-inch) springform pan to prevent sticking.
  9. Pour Batter: Pour the batter into the prepared pan and smooth the top with a spatula.
  10. 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.
  11. Cool: Let the cake cool in the pan for 30-40 minutes before transferring it to a wire rack to cool completely.
  12. 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.

Find it online: https://slsrecipes.com/caprese-cake-recipe/