• Chocolate caprese

    1 vote


    • 200 g butter
    • 200 g chocolate (60-70% cocoa)
    • 160 g granulated sugar
    • 260 g grated almonds
    • 4 eggs (M)
    • 1/8 teaspoon salt
    • Powdered sugar for dusting


    1. Line the base and ring of a hinged mould with baking paper. Chop the chocolate or chop it coarsely. Melt the butter with the chocolate in a bain-marie or in a saucepan over very low heat and let cool. Separate the eggs and beat the egg yolks with the sugar (set aside 1 tablespoon for the egg whites) until foamy. Incorporate the frozen chocolate mass and the almonds. Beat the egg whites with salt and 1 tablespoon of sugar and incorporate them into the chocolate mixture. Pour the dough into the hinged mould and bake in a preheated oven at 170 º C for about 45-55 minutes. After 45 minutes of cooking drill holes in the center of the cake with a wooden stick to test it. If there are damp crumbs when you pull it out, you’re in the right place. If the batter is still sticky, bake for a few more minutes. Let the cake cool completely, only after remove from the mold and sprinkle with icing sugar through a strainer.

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