Desserts

Chocolate and almonds caprese cake

Chocolate and Almonds Caprese Cake is a rich dessert made with ground almonds and dark chocolate. Soft, moist, and naturally gluten-free.
Preparation Time:
15 min
Cooking:
40 min
People:
4
Difficulty:
Medium
Course:

Ingredients

80 g Hazelnut flour
80 g Almond flour
25 g Potato starch
170 g Butter
180 g Icing sugar
25 g Cocoa powder
5 Eggs
5 g Baking powder
170 g Dark chocolate
0,3 g Salt
Vanilla pod, 1/2 bean

Proceedings

How do you want to cook the recipe?

In a bowl whip the butter at room temperature with half the icing sugar, when very soft, add the vanilla seeds and egg yolks one at a time. Leave aside.

In a second bowl, whip the egg whites with the other half of the sugar and a pinch of salt. Leave aside. In a further bowl, sift all the powders and add the finely chopped chocolate.

Take the bowl with the whipped egg whites and transfer half of the mixture into the bowl with the flours and the other half into the one with the whipped butter. Gently mix both compounds with a spatula. At this point, combine the two compounds and continue to incorporate without removing the egg whites.

Transfer the mixture to a 22 cm baking pan, greased and sprinkled with the potato starch.

Place the pan on the third shelf of the oven and bake in Fan-assisted mode at 180 ° C for 40 min.

In a bowl whip the butter at room temperature with half the icing sugar, when very soft, add the vanilla seeds and egg yolks one at a time. Leave aside.

In a second bowl, whip the egg whites with the other half of the sugar and a pinch of salt. Leave aside. In a further bowl, sift all the powders and add the finely chopped chocolate.

Take the bowl with the whipped egg whites and transfer half of the mixture into the bowl with the flours and the other half into the one with the whipped butter. Gently mix both compounds with a spatula. At this point, combine the two compounds and continue to incorporate without removing the egg whites.

Transfer the mixture to a 22 cm baking pan, greased and sprinkled with the potato starch.

Place the dish on the third shelf of the Smeg oven with the Smart Cooking function, and select the path Special diets> Caprese cake.

In a bowl whip the butter at room temperature with half the icing sugar, when very soft, add the vanilla seeds and egg yolks one at a time. Leave aside.

In a second bowl, whip the egg whites with the other half of the sugar and a pinch of salt. Leave aside. In a further bowl, sift all the powders and add the finely chopped chocolate.

Take the bowl with the whipped egg whites and transfer half of the mixture into the bowl with the flours and the other half into the one with the whipped butter. Gently mix both compounds with a spatula. At this point, combine the two compounds and continue to incorporate without removing the egg whites.

Transfer the mixture to a 22 cm baking pan, greased and sprinkled with the potato starch.

Place the pan on the third shelf of the oven and bake in Fan-assisted mode at 180 ° C for 40 min.

In a bowl whip the butter at room temperature with half the icing sugar, when very soft, add the vanilla seeds and egg yolks one at a time. Leave aside.

In a second bowl, whip the egg whites with the other half of the sugar and a pinch of salt. Leave aside. In a further bowl, sift all the powders and add the finely chopped chocolate.

Take the bowl with the whipped egg whites and transfer half of the mixture into the bowl with the flours and the other half into the one with the whipped butter. Gently mix both compounds with a spatula. At this point, combine the two compounds and continue to incorporate without removing the egg whites.

Transfer the mixture to a 22 cm baking pan, greased and sprinkled with the potato starch.

Place the pan on the third shelf of the oven and bake in Fan-assisted mode at 180 ° C for 40 min.

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