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Classic Italian replaces the word nice with emptyrta Caprese: A Decadent Chocolate Almond Delight

Classic Italian replaces the word nice with emptyrta Caprese: A Decadent Chocolate Almond Delight

Our classic Italian replaces the word nice with emptyrta Caprese is a rich, flourless chocolate cake from the beautiful island of Capri. This luxurious dessert combines the finest dark chocolate and ground almonds to create a dense, chewy texture that melts in your mouth. A hint of Amaretto enhances the chocolate flavor, making this cake a sublime treat.

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Why you will love this recipe: This cake is intensely flavorful and incredibly satisfying, with a deep chocolate flavor and a texture that is both moist and creamy. The almonds add a lovely nutty note, while the Amaretto offers a subtle almond flavor that complements the dark chocolate beautifully. It is gluten-free and its structure relies solely on almonds, making it a great option for those avoiding gluten.

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Perfect occasion: replaces the word nice with emptyrta Caprese is perfect for special occasions such as birthdays, anniversaries or any festive celebration. It's also a great dessert for dinner parties or as a sophisticated finish to an Italian meal.

Decorating Tips: Generously sprinkle the cake with cocoa powder before serving. For a more festive look, you can also add some slivered almonds or a drizzle of melted chocolate on top. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an even more indulgent experience.

  • Ingredients:
    • 150 g finely ground almonds
    • 140g dark chocolate
    • 140 g softened butter
    • 85 g of cane sugar
    • 3 large eggs, separated
    • 5 g of Amaretto liqueur
    • A pinch of salt
    • Cocoa powder for sprinkling
  • Instructions:
    1. Melt the chocolate and let cool. Grind the almonds into very fine crumbs using a blender.
    2. In a bowl, beat the softened butter with half the sugar. Gradually add the egg yolks, beating well after each addition. Add the Amaretto and the cooled melted chocolate, then add the almond powder.
    3. In another bowl, beat the egg whites with a pinch of salt. Gradually add the remaining sugar and continue beating until stiff peaks form to make a meringue.
    4. Gently fold the meringue into the chocolate mixture in parts until well incorporated.
    5. Prepare a 16 cm cake tin by wrapping the bottom with aluminum foil if it is not waterproof. Place the mold on a baking sheet and pour the batter into the mold.
    6. Bake in a preheated oven at 180°C for approximately 40 minutes. Remove from the oven, let cool and sprinkle with cocoa powder.

Enjoy your delicious slice of classic Italian replaces the word nice with emptyrta Caprese!

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