For my recipe N* 200 I propose a dark chocolate and almond cake, the Caprese cake. A typical dessert of Capri, also widespread in the Sorrento and Amalfi peninsulas, it is known all over the world for its goodness. This is an ancient recipe, which was handed down to me by a friend of my mother's from Capri. Simple in its realization, everyone will surely like it. Try it!
Ingredients (for 10 people)
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Unpeeled almonds 300 gr.
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Sugar 300 gr.
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Dark chocolate 150 gr.
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Unsweetened cocoa powder 40 gr.
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Vanillin 1 sachet
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Butter 150 gr.
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5 whole eggs
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Rum liqueur 20 ml (optional)
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Powdered sugar to taste
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Flour for the pan to taste
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Butter for the pan to taste
Tosta le mandorle a 200 C per pochi minuti nel forno e tritale.
Spezzetta e trita il cioccolato. In una ciotola metti il burro e lo zucchero. Lavora bene o a mano o con la frusta elettrica.
Add the eggs one at a time, kneading the dough well.
Combine the vanillin and cocoa. Mix well.
Add the chopped almonds and continue mixing.
Add the chopped dark chocolate and liqueur, if you like. I prefer without it, you can enjoy the taste of almonds and chocolate more.
The dough is ready.
Prepare a baking pan -buttered and floured- of 24-26 cm in diameter.
Pour the batter into the pan.
Bake at 180C for 40 minutes.
When it is cooked (test with a toothpick in the center), let it cool and turn it upside down on a plate.
Sprinkle it with powdered sugar and, if you want, you can decorate it with chocolate chips. It's my Caprese: number 200 of the recipes. Created in Capri in the early 900s by a pastry chef who invented it by forgetting to add flour to the recipe for an almond cake, it is one of the most loved desserts of the Neapolitan pastry tradition.
Serve the caprese on its own but also with a portion of hazelnut, vanilla or coffee ice cream. You will taste a real treat!
"Wherever you go, go with your heart." (Confucius, Chinese philosopher)