Description
This decadent Caprese Cake is a rich, moist chocolate almond cake that combines the intense flavors of dark chocolate and almonds into a simple, elegant dessert. Perfect for chocolate lovers, it features a dense texture with a tender crumb, enhanced by the lightness of whipped egg whites folded in gently. Finished with a dusting of powdered sugar, this cake is irresistibly delicious and ideal for any special occasion.
Ingredients
Scale
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 unsalted butter and dark chocolate together until smooth. Remove from heat and let it cool slightly so it won’t cook the eggs in the next steps.
- Separate eggs: Carefully separate the egg yolks from the whites. Place the whites in a clean mixing bowl and set aside.
- Whip egg whites: Beat the egg whites until stiff peaks form, which means when you lift the beaters, the peaks hold firmly without collapsing. Set aside to maintain their volume.
- Cream yolks and sugar: In a separate bowl, beat the egg yolks together with the granulated sugar until the mixture becomes pale in color and creamy in texture, indicating the sugar has dissolved well.
- Add almond flour: Gradually fold the almond flour (or finely ground whole blanched almonds) into the yolk and sugar mixture, mixing gently to combine evenly.
- Combine with melted chocolate: Stir the cooled chocolate and butter mixture into the almond flour and yolk batter, blending thoroughly to create a homogeneous mixture.
- Fold in egg whites: Gently fold the beaten egg whites into the batter using a wooden spoon or spatula. Take care to preserve the airiness for a light texture without deflating the mixture.
- Prepare baking pan: Grease and flour a 20 cm (8-inch) springform cake pan to prevent sticking and make removal easier.
- Pour batter and bake: Pour the prepared batter into the springform pan, spreading it evenly and smoothing the top.
- Bake the cake: Bake in a preheated oven at 350°F (180°C) for 30-35 minutes. The cake should be moist with a slightly soft center when done; avoid overbaking to maintain the desired texture.
- Cool the cake: Let the cake cool in the pan for 30-40 minutes to set before releasing the springform. Then transfer the cake to a cooling rack to cool completely.
- Decorate and serve: Once the cake is fully cooled, dust the top generously with powdered sugar as a simple yet elegant decoration before serving.
Notes
- Using whole blanched almonds instead of almond flour gives a nuttier texture but requires finely grinding them.
- Ensure eggs are at room temperature for better volume when whipping.
- Do not overbake; the cake should remain moist inside with a slightly soft center.
- Folding the egg whites gently is key to keeping the cake light and airy.
- This cake pairs wonderfully with a cup of espresso or a glass of dessert wine.
