in Italy

The real Caprese cake

updated

Spread the love

Ingredients for 1 servings:

  • 300 g ground almonds
  • 200 g dark chocolate
  • 200 g butter
  • 250 g sugar
  • 6 eggs
  • 2 tbsp liqueur (Sambuca), or Strega, liqueur from Benevento, Campania
  • powdered sugar
  • Fat, for the shape

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Chocolate almond cake from Capri, traditional recipe, for 12 pieces

Chop the chocolate as finely as possible in a mixer. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks, gradually adding the sugar, and beat with a hand mixer until the mixture is very creamy and almost white. Melt the butter. Stir in the butter, liqueur, chocolate, and almonds. Fold in the beaten egg whites. Pour the batter into a greased 25 cm diameter baking dish. Bake in a preheated oven at 180°C (conventional) for 1 hour or 45 minutes (conventional) at 160°C (fan oven). Let the cake cool and sprinkle with powdered sugar.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetable – Cheese – Meatloaf

Onion cake slices 'modern style'