Caprese Cake
4 servings
70 minutes
Caprese cake is an exquisite dessert from sunny Italy, specifically the Campania region. According to legend, it was created due to a pastry chef's forgetfulness in not adding flour but resulted in an amazingly tender and rich flavor. This chocolate-almond cake has a rich espresso aroma, deep texture, and pleasant moisture. Its velvety structure pairs wonderfully with whipped cream or ice cream, creating a harmony of flavors. Dusted with powdered sugar, it looks elegant and festive. Caprese cake is the perfect choice for lovers of Italian pastries, highlighting the simplicity of ingredients and their perfect combination. It is made for special occasions, enjoying each bite that brings the warmth of the Italian sun and culinary mastery.
1
Prepare a baking pan (diameter 15-20 cm, height 4-6 cm), grease with vegetable oil, sprinkle with flour. Brew espresso.
- Vegetable oil: 10 ml
- Wheat flour: 10 g
- Espresso: 90 ml
2
Beat the eggs with sugar until a uniform white mass forms.
- Chicken egg: 3 pieces
- Sugar: 75 g
3
Mix almond flour with baking powder, add to the egg mixture, and mix well.
- Almond flour: 125 g
- Baking powder: pinch
4
Melt chocolate with butter in a water bath. Pour espresso into the mixture and mix well.
- Dark chocolate: 100 g
- Butter: 20 g
- Espresso: 90 ml
5
Pour the chocolate mixture into the egg mixture, stir quickly, and pour into the mold.
- Dark chocolate: 100 g
- Butter: 20 g
- Espresso: 90 ml
- Almond flour: 125 g
- Baking powder: pinch
- Chicken egg: 3 pieces
- Sugar: 75 g
6
Bake on high heat for 10 minutes, then reduce to half and bake for another half hour.
7
Flip the completely cooled pie and generously sprinkle with powdered sugar. Serve with whipped cream or ice cream.
- Powdered sugar: 30 g