Chocolate Caprese Cake

Directions

1. Preheat the oven to 170°C. Grease and line a 22 cm cake tin with parchment paper.
2. Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth, then set aside to cool slightly.
3. In a large bowl, beat the eggs with the sugar until the mixture becomes pale and fluffy.
4. Gradually add the melted chocolate and butter mixture to the eggs, mixing gently to combine.
5. Fold in the almond flour, a pinch of salt, and the vanilla extract until the batter is smooth and well incorporated.
6. Pour the batter into the prepared cake tin and smooth the top with a spatula.
7. Bake for 40–45 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
8. Allow the cake to cool completely in the tin before removing. Dust with icing sugar before serving.

Suggestions from Lucia

• For a deeper flavor, toast the almond flour lightly before adding it to the batter.
• Serve with a dollop of whipped cream or a scoop of vanilla gelato for an indulgent treat.
• This cake keeps well for several days and its flavor improves over time.

History of this Dish

The Chocolate Caprese Cake hails from the island of Capri in Italy. Legend has it that in the 1920s, a baker named Carmine di Fiore accidentally omitted flour while preparing a cake for some guests. The result was a delightful, moist, and dense chocolate and almond cake that quickly became a local favorite. Its unique texture and rich flavor have made it a staple of Neapolitan pastry and a beloved dessert worldwide.