Caprese cake with almonds and chocolate, Maurizio Santin recipe. Having regard to the Christmas spirit I have given to sweets and this is one of the fruits of my labors: It's a different kind of Capri, with dark chocolate, chopped. The mixture then is clear and the chocolate stays in chunks and gives an intense flavour to sweet. I found exquisite and perfect with a cup of tea. Is’ suitable for Celiacs, because it contains no gluten, and the lactose intolerant. I give the entire dose, but when I made it I halved and it was sufficient(Let abundant) for 8 people.
Ingredients for a cake pan from 26-28 cm, at least 12 people:
- 300 grams soft butter
- 300 grams of sugar
- 300 grams of dark chocolate at 55%
- 270 grams almond flour
- 25 grams of almonds
- 1 armellina (bitter almond)
- 6 eggs
- just enough powdered sugar for decoration
- butter and bread crumbs to the cake pan as required
Preheat the oven to 170 degrees static. Work the butter in a bowl until it is reduced in ointment, coarsely chop the almonds, the chocolate and the armellina, separate the egg whites from the yolks. Whisk yolks in a bowl with 220 grams of sugar until the mixture is frothy whitish, Add the butter to cream a little at a time, continuing to mount with an electric mixer, then add the almond flour, the chocolate and almonds. In another bowl, whisk the egg whites with the remaining sugar mixture and add this mixture to the mixture prepared earlier with the help of a spatula, doing the movements from top to bottom to incorporate air into the mixture. Grease and dust with crumbs from the cake pan and pour in the mixture by levelling the surface with a spatula. Bake in the oven for at least 45 minutes or until, Pierce the cake with a toothpick, This will not come out completely dry. Allow to cool the cake and throw out, by dusting it with powdered sugar.