Caprese Cake
Caprese Cake
Get this quick and easy flourless chocolate cake recipe from Paul Hollywood City Bakes.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 8 servings
  • Cake:
  • 100 grams whole blanched Almonds
  • 50 grams Caster Sugar
  • 1 Egg
  • 5 Eggs, Egg whites and yolks separated
  • 160 grams Caster Sugar
  • 165 grams Dark Chocolate, melted
  • 50 grams Almonds, chopped
  • Topping:
  • 70 grams water
  • 90 grams Caster Sugar
  • 30 grams Cocoa Powder
  • 25 grams Liquid Glucose
  • 2 Gelatin sheets
  • Garnish (optional):
  • 2.4 grams Candied Lemons or Almonds, chopped
  1. Preheat your oven to 180 °C and grease a 20cm deep round tin
  2. To make the cake, begin by grinding the whole almonds with the 50g caster sugar in a food processor
  3. Beat 1 egg and 5 yolks with the 160g of caster sugar until the mix is pale and creamy
  4. Whisk the egg whites to soft peaks
  5. Mix the cooled melted chocolate with the egg yolks and sugar mixture
  6. Stir in the ground almonds and chopped almonds
  7. Beat in a spoonful of egg whites to loosen the mixture. Now gently fold in the remaining egg whites a spoonful at a time
  8. Pour the mixture into the prepared tin and bake for 40-45 minutes
  9. To prepare the topping, place the water, sugar, cocoa powder and glucose into a saucepan and bring to a boil. Simmer for 5 minutes and stir Remove the pan from the heat
  10. Soften the gelatin in a little water and and squeeze to remove excess water. Add the gelatin sheet to the pan and stir until it has dissolved Leave to cool
  11. Once the cake is cooked, leave in the tin to cool before turning out onto a serving plate. Pour the chocolate topping just on the surface of the cake and decorate with candied lemon or extra chopped almonds

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