This rich and indulgent flourless Caprese cake is the perfect way to celebrate the weekend! Made with dark chocolate, almonds, and a hint of butter, this Italian classic has a dense, moist texture with an intense chocolate flavor that is sure to satisfy your sweet cravings. What makes it even better? It’s light, gluten-free, and simple to prepare. With every bite, you’ll experience the nutty goodness of ground almonds combined with the luxurious melt-in-your-mouth chocolate. Finished with a dusting of powdered sugar, this cake is both elegant and delicious—a true crowd-pleaser.
Why You’ll Love This: You’ll absolutely love this Caprese cake because it delivers all the rich, decadent chocolatey goodness of a traditional dessert without the heaviness of flour. It’s naturally gluten-free and has a delightful texture that is both soft and dense, making it perfect for anyone who wants a light treat with maximum flavor. The almonds give the cake a subtle nuttiness that pairs beautifully with the intense dark chocolate. Plus, it’s easy to make with just a few simple ingredients, making it a go-to recipe for both casual weekends and special occasions alike.
Perfect Occasion: This Caprese cake is perfect for any occasion—whether it’s a quiet weekend afternoon, a special dinner party, or even as a birthday cake for chocolate lovers. Its simple preparation and sophisticated flavor make it a great option for last-minute desserts or when you want to impress your guests with something homemade. Serve it with coffee, a scoop of vanilla ice cream, or fresh berries for an extra touch of elegance. Whether you’re treating yourself or baking for friends, this cake will surely become a favorite.
Decoration Tips: For a classic Caprese cake look, dust the surface with a generous layer of powdered sugar, creating a beautiful contrast against the dark chocolate. You can also add a few whole almonds on top or shave some dark chocolate curls for a more dramatic presentation. If you want to add a pop of color, garnish with fresh raspberries or strawberries on the side. A drizzle of melted chocolate over the top can take it to the next level, making the cake look even more indulgent.
Ingredients for an 18 cm pan:
- 2 large eggs
- 70 g raw cane sugar
- 120 g almonds
- 90 g 70% dark chocolate
- 50 ml warm water
- 30 g butter
- 8 g baking powder
- Powdered sugar, for dusting
Instructions:
- Melt the chocolate and butter: Begin by melting the dark chocolate and butter together using a double boiler (bain-marie). Stir occasionally until the mixture is smooth and glossy. Once melted, set it aside to cool to room temperature.
- Prepare the almonds: In a food processor, grind the almonds until they are finely ground, resembling almond flour. Be careful not to over-process to avoid turning them into almond butter.
- Separate the eggs: Separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another.
- Whisk the yolks and sugar: Using a hand mixer, whisk the egg yolks and cane sugar together until the mixture becomes pale, fluffy, and slightly increased in volume. This will take a few minutes.
- Add the dry ingredients: To the yolk mixture, add the ground almonds, sifted baking powder, and warm water. Stir well until combined. Then, gently fold in the cooled melted chocolate and butter mixture, ensuring everything is well incorporated.
- Whisk the egg whites: In a separate bowl, whip the egg whites until they form stiff peaks. The whipped egg whites will give the cake a light and airy texture.
- Combine gently: Using a spatula, gently fold the whipped egg whites into the chocolate-almond batter, taking care to fold from the bottom up. This technique helps retain the air in the egg whites, making the cake rise beautifully while baking.
- Bake: Preheat your oven to 180°C (350°F). Line an 18 cm springform pan with parchment paper, ensuring the sides and base are well covered. Pour the cake batter into the prepared pan and smooth the top. Bake in a preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a firm top but remain moist inside.
- Cool and decorate: Once baked, remove the cake from the oven and let it cool completely in the pan. After cooling, carefully transfer the cake to a serving plate. Dust the surface generously with powdered sugar before serving.
Enjoy your indulgent flourless Caprese chocolate cake!
