Caprese Cake without Butter
The Caprese cake is a Neapolitan dessert, originally from the island of Capri, made with dark chocolate and almonds, when tasted, it must be soft and moist inside to be perfect. Thus it was that in 1920, in an artisan workshop on the island of Capri, a chef named Carmine di Fiore involuntarily “created” the greedy masterpiece of Neapolitan confectionery art: the Caprese cake. But he realized that he had forgotten to add the amount of flour needed to complete the cake dough. He baked it without realizing it and at the end of cooking, with great amazement, the cake turned out to be a real delicacy: soft in the center and crunchy outside. Carmine continued to prepare the cake even later and liked it very much, it was a great success.
Caprese cake is a gluten-free dessert, typical of the Amalfi Coast.
I present to you my light and butter-free Caprese!
Finely cut the chocolate with the help of a knife.
Beat the egg whites with half the sugar until stiff, obtain a soft and fluffy mixture. Apart from whipping the oil with the remaining sugar, when you have obtained a homogeneous cream, incorporate the egg yolks. The mixture should be swollen and fluffy. In another bowl, mix the grated chocolate, the chopped almonds, the vanilla flavor, the sifted starch, the baking powder and finally the bitter cocoa. Combine the two compounds, and gently incorporate the egg whites, mix from the bottom up with a wooden spoon, until the mixture becomes uniform.
Pour the mixture into a pan lined with baking paper, level the surface and bake in a preheated oven for about 45 minutes. Once cooked, let it cool in the mold. Once the cake has cooled, transfer it to a plate and sprinkle the cake with icing sugar.