Italian Caprese Cake (Gluten-free chocolate cake)

Course: Dessert

Cuisine: Italian

Prep Time: 10

Cook Time: 40

Servings:

Calories: 526kcal

Author: Andrea Soranidis

Italian Caprese cake is the BEST gluten-free chocolate cake ever created! Fudgy, rich and incredibly easy to make with simple ingredients.

Print Recipe

Metric - US Customary

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.

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