Caprese Cake

A classic sweet of Neapolitan pastry, it is crisp on the outside and soft within.
The absence of flour in the preparation also makes it an excellent sweet for coeliacs. Here are two versions.

 

Version no. 1:

Ingredients for one cake

Eggs     no. 5 (300 g)
Almonds    250 g
Sugar    250 g
Butter    200 g
Cooking chocolate    150 g
Unsweetened cocoa powder    25 g
Icing sugar    to taste

  1. Melt the chocolate and butter together over a bain-marie.
  2. Beat the melted chocolate in the stand mixer while sprinkling in the sugar and the cocoa. When the dough starts to become uniform, add the almonds after whizzing in the blender and then the eggs, one by one.
  3. Pour the dough into a cake tin lined with parchment paper and bake at 150 °C (302 °F) for approx. 50 minutes.
  4. Cool and turn out the cake onto a plate. Sprinkle with icing sugar and serve.

Version no. 2:

Ingredients for one cake

Eggs    no. 5 (300 g)
Almonds    300 g
Cooking chocolate    300 g
Butter    250 g
Sugar     200 g
Icing sugar     to taste

  1. Beat the yolks with the sugar.
  2. Fold in the almonds, previously toasted and coarsely chopped.
  3. Add the chocolate and butter melted together, after cooling.
  4. Then fold in the stiffly beaten egg whites.
  5. Pour the dough into a cake tin lined with parchment paper and bake at 175 °C (302 °F) for approx. 50 minutes.
  6. Cool and turn out the cake onto a plate. Sprinkle with icing sugar and serve.

Glossary

Cocoa: cocoa is a small tree of the Theobroma genus. It is cultivated in Central America, the Phillippines and West Africa and provides the main component of chocolate. The fruits of the cocoa tree are small oval pods that contain the seeds, similar to almonds, from which cocoa powder, very bitter but also very aromatic, is obtained. (Cocoa powder is also sold in a sweetened version). To produce the powder, the seeds, called “beans”, are sorted by size and toasted. Then the hull is removed, the beans are crushed and milled, which yields cocoa paste. After removing part of the cocoa butter component (the fatty part), it is used to produce cocoa powder.
Depending on the residual fat percentage it contains, the cocoa will be classified as:
Fat-reduced cocoa powder (contains at least 20% cocoa butter);
Skimmed cocoa powder (contains less than 20% and more than 9% cocoa butter).

Other types of chocolate are obtained by adding other ingredients to the cocoa paste. The most common types are:
cooking chocolate, composed of cocoa paste, cocoa butter, sugar and vanilla;
milk chocolate, composed of cocoa paste, cocoa butter, sugar, vanilla and milk or milk powder;
white chocolate, which really does not include cocoa paste, is composed of cocoa butter, sugar, vanilla and milk or milk powder. For this reason, purists do not consider it chocolate at all.

cocoa

How Much Do You Know…?

Depending on the residual fat percentage it contains, the cocoa is classified as:

The Caprese cake was born by error. In the early 1920s, cook Carmine Du Fiore accidentally invented this sweet on the splendid Isle of Capri while he prepared an almond cake for three American gangsters who had come to buy spats for Al Capone, when he forgot to add the flour to the dough.