Chocolate, butter and almonds are the basic ingredients of the Caprese cake, a delicious dessert that can be enjoyed even by those who are intolerant to gluten: the original recipe, in fact, does not contain flour.
300 g of peeled almonds
300 g of dark chocolate
250 g of Occelli® butter
200 g of sugar
Icing sugar to decorate
Spread the almonds on a baking tray lined with baking paper and toast them in a preheated oven at 200 ° C for about ten minutes, stirring them occasionally to ensure uniform toasting.
Once out of the oven, chop them finely by passing them through a blender. Break the chocolate and butter and melt them together in a double boiler. Separate the yolks from the whites, placing them in two different bowls. Add 100 g of sugar to the egg yolks: with an electric mixer, beat the two ingredients well, until you get a slightly frothy and well blended mixture.
Combine the melted chocolate with Occelli® butter into the freshly prepared mixture, mix well and add the chopped almonds. Now add the other 100 g of sugar to the egg whites and whisk them. Add them to the rest of the dough, stirring gently.
Line a cake pan (preferably wide and low) with parchment paper, pour the caprese mixture into it and bake in a preheated oven at 180 ° C: for a cake with a soft and moist consistency.
Cooking time is approx. 30 minutes (5-10 minutes more if you prefer to get a drier consistency).
Once the cake is taken out of the oven, let it cool before decorating it with icing sugar and serving it!
To make the caprese even more delicious, garnish it with streaks of chocolate icing