The Capri cake is a classic of the Neapolitan pastry; the Capri is, according to tradition, a chocolate cake and almonds, crispy outside and soft inside, low and rich dark chocolate. Many people have preconceived notions about caprese because they think it is a dry sweet, nothing more false! the Capri is soft and moist, not dry;) The caprese cake for me it has a sentimental value, it is the first cake I made all by myself thanks to the recipe given to me by my friend Peppe chef who "initiated me to the kitchen." Being a cake whose recipe does not require the use of wheat flour, it is also suitable for coeliacs.
- Ingredients for a 22 cm mold:
- 200 g butter
- 250 grams of almonds
- 250 grams of sugar
- 150 grams of dark chocolate
- 25 grams of cocoa
- 5 eggs
- icing sugar
How to make the torta caprese
Melt in the microwave or in a double boiler the chocolate with the butter.
Transfer the melted chocolate with the butter in a bowl and add a rain sugar, cocoa and ground almonds mix well tutto.Ora add eggs one at a time as they incorporate to the mixture, stirring vigorously with a spoon wood.
Pour the mixture into a buttered mold.
Cook the caprese 150 ° C 1 hour in preheated oven.
Check the kitchen doing the toothpick test: if it comes out clean and dry, the Capri is ready.
Cool the cake before caprese turn it upside down on a serving plate.
Only when it's cold sprinkle with sugar velo.Ora take a bucatino and write "caprese" on your cake
Cut into slices and serve.