Italian Caprese Cake (Gluten-free chocolate cake)
User Reviews
5.0
9 reviews
Excellent
Italian Caprese Cake (Gluten-free chocolate cake)
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Italian Caprese cake is the BEST gluten-free chocolate cake ever created! Fudgy, rich and incredibly easy to make with simple ingredients.
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Ingredients
- 250 g 70% dark chocolate chopped
- 250 g butter chopped
- 6 medium eggs
- 250 g sugar
- Zest of 1 orange
- 1 tablespoon rum optional
- 280 g almond flour
To serve:
- 2 tablespoon confectioner sugar
- 1 tablespoon cocoa powder (optional)
Instructions
- Preheat the oven to 180C/360F, and arrange a baking rack onto the middle shelf.
- Place the chopped chocolate and butter in a microwave-safe bowl; microwave in 30-second intervals, stirring between each until melted. Set aside until needed.
- Separate the egg yolks from the egg whites, and set the egg whites aside. Whip the egg yolks with ⅔ of the sugar and orange zest, until they're tripled in volume and reach a foamy and light mixture. Then add the rum if using.
- Add in the melted chocolate and butter into the egg yolk mixture, followed by the almond flour and mix with a spatula until combined. The cake batter will be dense and quite compact, and that's totally ok.
- Beat the egg whites with the remaining ⅓ (50 gr) of the sugar, until stiff peak form. Use a hand mixer to make this easier.
- Fold the egg whites into the batter, and mix with a spatula from the bottom upwards, trying not to disassemble the mixture.
- Spray with baking oil a 7-inch springform cake pan with loose base, pour in the cake batter and even the top using a spatula.
- Arrange the cake pan onto the middle rack and bake in the oven for about 40 minutes, then insert a toothpick in the middle of the cake. If it comes out just about wet and a little crumbly, your cake is done, otherwise continue to bake for a further 5 minutes, then check again. Take the cake out from the oven and allow to cool completely before removing it from the pan.
- Dust generously with confectioner sugar and optional cocoa poweder, and serve.
Notes
- Whip the egg white with some of the sugar and not by themselves, just like you would do for making meringue. This process will add the typical meringue-like crispy crust on the outside.
- Traditional Caprese is not a super high cake. If you want the cake to be a little higher add in 1 teaspoon of baking powder.
- If you need the cake to be 100% gluten-free make sure all the ingredients you use are certified gluten-free.
- Be careful with the baking time. For a large caprese 40-45 minutes is the perfect baking time.
- For a smaller Caprese (use half the ingredients), about 30 minutes are enough. Check by inserting a toothpick in the middle of the cake, if it comes out just about wet and a little crumbly, your cake is done.
- You shouldn’t over bake the Caprese, as it will end up being too dry.
- How to store it: this gluten-free chocolate cake keeps well in the fridge for up to 3-4 days. Make sure to store it in an airtight container to preserve its freshness.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
40g
(62%)
Saturated Fat
17g
(85%)
Cholesterol
128mg
(43%)
Sodium
185mg
(8%)
Potassium
195mg
(6%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
648IU
(13%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 128mg | 43% |
| Sodium | 185mg | 8% |
| Potassium | 195mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 648IU | 13% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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