Mini Caprese


This is a typical cake from the place of Italy where I’m from. It literally means “From Capri” to indicate something that comes from Capri. The beautiful island in the Mediterranean sea.
The cake is made without flour so is gluten free, and if you use very clean (or new) tools you can let enjoy this great cakes to you gluten intolerant friends! I even use them (upside down) to make gluten free cupcakes!
To bake this pice of heaven you will need:

  • 250 gr of butter
  • 250 gr of dark chocolate
  • 300 gr of peeled almonds
  • 5 eggs
  • 200 of sugar

For your bakery finishing:

  • Almonds
  • icing sugar
  • honey

Preheat the oven at 180 degrees.
In a good quality blender crush first your almonds and then your chocolate not too finely. Melt the chocolate in the microwave at high temp stirring every 10 sec until smooth and with no lumps. Leave it on the side and stir every now and then.
Whip your eggs white until stiff, if you add a pinch of salt you’ll find it easier. Put them on the side.
Beat together the softened butter, the egg yolks and half of the sugar until creamy. Add your melted chocolate that it should now be a bit cooler.

From now on start mixing your mixture only with a big spoon gently. We don’t want to lose the air that it’s been whipped in the ingredients. Add together the almonds, the remaining sugar and the eggs white and mix with your spoon from the bottom to the top until it’s all incorporated.
Spray some cake release in a muffin tray and divide equally your mixture and cook your cakes in the middle shelf of your oven for about 45 minutes, checking with the knife to make sure the cakes are not too soft. In this case your knife won’t come out too dry because of the chocolate that will set when the cake finish cooling.

Wait until the cakes are completely cool to take them out of the tin, put them on a plate, sprinkle with the icing sugar, a couple of drops of honey and 1 or 2 almonds on top.

Your friends will love ’em!

Buon appetito


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