The recipe of the caprese cake, Neapolitan dessert based on chocolate and almonds, simple and quick to prepare at home
La torta caprese, Neapolitan dessert based on chocolate and almonds, is certainly a delight for every palate.
Originally from the island of Capri, as the name suggests, it has conquered the tables of all Neapolitans and lends itself to being an excellent closing for a Sunday lunch.
Together with Baba, To ricotta cheese and pears cake or to sfogliatella it is one of the most loved sweets in Naples. With this appointment in the column, we want to offer you the prescription to prepare an excellent caprese cake directly in your kitchen.
Ingredients
- 300 gr peeled almonds
- 4 eggs
- 200 gr sugar
- 100 gr butter
- 200 g dark chocolate
- 15 gr bitter cocoa powder
- powdered sugar to taste
Mount the first mixture
You have to whisk the butter with the sugar and add the egg yolks one at a time, keeping the egg whites aside. These will need to be whipped up, with a pinch of salt, if you prefer.
Prepare almonds and chocolate
Lightly toast the almonds in the oven to about 200 °, then leave to cool and chop with a mixer together with a part of the dark chocolate reduced to small pieces. Melt the remaining chocolate in a bain-marie and add it to the mixture of butter and eggs. Add also the almond mixture and, after making sure that the mixture has become very homogeneous, add the egg whites mixing from top to bottom incorporating as much air as possible.
Bake the cake
Bake the caprese cake in a static oven preheated to 180 ° for about 40 minutes, in a slightly buttered and floured baking tin (from potato starch or corn starch to make the cake completely gluten-free). After having taken it out of the oven, wait for its complete cooling to change it (being very delicate it can also bring cracks that are characteristic). After that, the right time will come to sprinkle it with a cascade of powdered sugar!
