Flourless Chocolate Caprese Cake
Serves 8
15 mins prep
45 mins cook
60 mins total
Dense, moist and chocolatey Italian Caprese cake, a simple recipe you'll make again and again. This flourless chocolate cake is made with almond flour and dark chocolate and keeps well for days at room temperature.
0 servings
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Place oven rack in center of oven and preheat to 350°F. Coat bottom and sides of 8-inch springform pan with butter.
Spread almonds on baking sheet and toast until fragrant, 10 – 12 minutes. Cool the almonds to room temperature, then pulse to form a coarse powder in a food processor.
Place the chocolate and butter in heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat until melted, stirring. Set aside to cool slightly.
Beat egg yolks and sugar with heavy-duty mixer until lightened in color and fluffy. Scrape into large mixing bowl. Clean mixer bowl and add egg whites, and beat until soft peaks form.
Add the melted chocolate to the egg yolk mixture and stir to combine. Stir in almonds to blend thoroughly. Add half of whipped egg whites and gently fold, then add remaining egg whites and combine.
Pour into cake pan and bake until the top forms a light crust, 35 – 40 minutes —the inside will remain moist when tested with a toothpick.
Cool to room temperature on a rack. Dust with cocoa powder before serving.
