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- Cuisine: Italian
- Prep Time: 45 min(s)
- Cook Time: 50 min(s)
There are several tales about the invention of this recipe, which became a popular dessert around 1920-1930 in Capri, Italy.
Perhaps the first person to bake this cake was chef Carmine di Fiore, or the kitchen hand named Capocchiella, or maybe it was two Austrian sisters living on the island of Capri. No-one really knows for sure. But all tales have something in common: The cake was created by mistake, since flour was forgotten or probably replaced by cocoa powder. The result was a very low cake with an unmistakable flavour.
Ingredients
350g almonds300g sugar
260g butter (plus extra, to grease)
200g dark chocolate (60%)
120ml Strega Liqueur
7 eggs, separated
Preparation
Scald almonds in boiling water for about two minutes and, after peeling, grind them to make almond flour.Prepare the bain-marie to melt the chocolate, broken in small pieces.
Preheat oven to 150°C degrees.
In a bowl, mix butter and sugar until creamy, add the egg yolks and almond flour. When chocolate is melted, add chocolate and liqueur to the butter mixture.
Beat the egg whites until stiff peaks form and gently fold into the cake mix.
Line the base of cake tin with baking paper and grease the borders with butter. Pour the mixture in the cake tin and bake for 50 minutes.
Remove from over and allow to cool in the tin. Place on a serving plate and dust with icing sugar to serve.
This recipe is best served after one or two days.
Drink to match – Limoncello liqueur.
If you enjoyed this Caprese cake recipe (torta Caprese) then browse more Italian recipes, dessert recipes, cake recipes, italian radio recipes, chocolate recipes, baking recipes and our most popular hainanese chicken rice recipe.
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| 2. | Cellar 47 | Shepparton | |
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