The Caprese Cake is a typical Neapolitan cake, from the island of Capri: it is made with chocolate and almonds and no addition of flour (which makes it suitable for people with celiac disease).

Is rather low, crisp on the outside but moist and soft inside.

INGREDIENTS

• 300gr Blanched Almonds
• 250gr Butter
• 250gr Plain Chocolate
• 200gr Sugar
• 5 Medium-Large Eggs
• Icing Sugar

PREPARATION

• Lightly toast the blanched almonds in the oven at about 200°, then leave them to cool.
• Once cooled, cut the almonds not too finely. Break up the chocolate and melt in a double boiler until it is smooth and without lumps. Then let it cool, mixing it occasionally.
• Beat together butter with half the sugar and the egg reds.
• Add the chocolate previously warmed.
• Put the mixture into a large bowl and add the almonds previously cut.
• Beat the egg whites until stiff adding the remaining sugar, then add the egg whites into the mixture of chocolate and almonds.
• Butter a large and low cake pan and line it with parchment paper. Put the mixture inside and put the Caprese Cake in a preheated oven at 180° for about 1 hour.
• After this time, remove the cake from the oven and let it cool, then put it on a serving dish.
• Sprinkle the cake caprese with icing sugar and then serve it.