A moist, and utterly simple gluten-free chocolate almond cake recipe from the Italian Amalfi coast.
This Chocolate Almond Caprese cake recipe was inspired by a stunning cookbook, Wild Rosemary & Lemon Cake , a compilation of recipes and gorgeous photography from the Italian Amalfi Coast. Look at the pages in the dead of winter and imagine yourself on a cliffside patio in Positano, lazily sipping limoncello. It will produce a warming of your entire well being!
I actually love it when a serious snowfall forces us to stay home in the winter. It looks quietly beautiful through the windows of a warm house and there’s none of the driving to and fro required on every other day.
As always, chocolate is a welcome solace and a motivation to bake something.
I adapted this cake recipe from the book; it’s a classic dessert from Capri, featuring chocolate and almonds.
The cake is often simply dusted with confectioner’s sugar for serving, but I showered mine with my absolute favorite cocoa powder – Cacao Barry Extra Brute, a Dutch-process cocoa with the most intense amber-color that I’ve come across. I became familiar with the brand years ago while working as a pastry kitchen assistant, and haven’t found any cocoa to compare.
Like many of the desserts I gravitate toward, this cake isn’t overly sweet and keeps well for a day or two, on a cake plate in the kitchen.
chocolate almond caprese cake
Yield 1 8-inch cake
- ¾ cup (1 ½ sticks) salted butter, cut into chunks, plus additional for preparing pan
- 1 ½ cups whole almonds
- 8 ounces bittersweet chocolate, chopped
- 4 eggs, separated
- 1 cup granulated sugar
- Cocoa powder
- 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. Process almonds to coarse powder in food processor.
- Place chocolate and butter in heatproof bowl over saucepan of simmering water (make sure bottom of bowl doesn’t touch 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; beat until soft peaks form.
- Add melted chocolate to egg yolk mixture and stir to combine; stir in almonds to blend thoroughly. Add half of whipped egg whites and gently fold; 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.