Italian
Caprese
by Manu Food · 60K subscribers on YouTube
Classic Caprese cake: a rich chocolate and almond cake from the island of Capri. The texture is soft and moist, thanks to the whipped egg whites folded into a dense chocolate-almond base. Finished with powdered sugar.
- Difficulty
- medium
Ingredients
10 items- Egg Whitesat room temperature, whipped to about 70% stiff
- Egg Yolksyolks from the eggs
- Egg2 whole eggs
- Sugaruntil sugar dissolves
- Cioccolatamelted with butter
- Buttermelted with chocolate
- Cocoacocoa powder mixed with almond flour
- Almond Flouralmond flour mixed with cocoa
- Liquore(optional) — Strega or rum, optional
- Powdered Sugarfor dusting
Method
- Whip egg whites at room temperature until about 70% stiff (not fully stiff). Set aside.
- In a bowl, mix the yolks, two whole eggs, and sugar until the sugar dissolves and the mixture is smooth and pale.
- Melt chocolate and butter in a double boiler, then add to the egg and sugar mixture and mix until homogeneous.
- Add cocoa powder to the almond flour and mix well to avoid lumps.
- Gradually add the almond flour and cocoa mixture to the chocolate mixture, stirring constantly.
- Add the liqueur (Strega or rum) and mix.
- Incorporate the whipped egg whites: initially fold in roughly, then gently fold from bottom to top, a little at a time, to keep the batter airy.
- Pour the batter into a buttered (or greased) cake pan, filling it three-quarters full. Tap the pan lightly to level.
- Bake and do the toothpick test: the inside should be slightly moist, not dry.
- Remove from oven, unmold, and dust with powdered sugar.
