CAPRI CHOCOLATE CAKE


My favourite chocolate cake recipe. All those who have tasted it have asked me for the recipe and are now baking it in kitchens in different parts of the world. For the traditional gluten-free recipe click here.

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  • 250 gr. dark chocolate, chopped (I use 72%)
  • 250 gr. almonds (you can use almonds with or without the skin)
  • 250 gr. sugar (I use less: 180 gr. caster and 30 gr. dark brown)
  • 250 gr. butter, room temperature, cubed (if you’re watching fat intake, reduce to 150 gr.)
  • 5 rusks (melba toast or zwieback) – may be omitted
  • 6 large eggs
  • 50 gr. Limoncello or Amaretto di Saronno liqueur
  • 2 heaped tbsp cocoa
  • 1 tbsp baking powder (the kind we get in Italy comes in packets of 16 gr. with vanilla added)

Grind the almonds and the rusks in the TM bowl for 12 seconds/Turbo and set aside.

Chop the chocolate 10 seconds/Turbo, add the butter and heat 10 minutes/37°C/Speed 2.

Add the eggs and the sugar and whisk together at least 1 minute/Speed 5.

Add ground almonds, rusks and the liqueur and mix for 6 seconds/Speed 6.

Finally, add the baking powder and mix 4 seconds/Speed 6. Pour the batter into a 24 to 26 cm greased cake tin (or two 20 cm greased moulds) lined with baking parchment. Bake at 170°C for 40 to 45 minutes.

Let cool in tin, then turn onto a serving plate and carefully peel off the baking paper. Sieve icing sugar on top. This may be prepared by blitzing 200 gr. castor sugar for 12 seconds/Turbo.

Although not foreseen in the original recipe, at times, instead of dusting the cake with icing sugar, I ice it with a very shiny chocolate glaze:

FAGGIOTTO’S SHINY ICING

(for a 24 cm diameter cake)

  • 175 gr. water
  • 150 gr. fresh cream
  • 225 gr. sugar
  • 75 gr. cocoa
  • 8 gr. sheet gelatine

Bring water, cream, sugar and cocoa to a boil and boil for 8 to 10 minutes, tilli t reaches a temperature of 103/104°C. Cool to 50°C and add the gelatine, that has been soaked in cold water and thoroughly drained.

The glaze must be used at a temperature between 35 and 40°C. In order to ensure that it does not turn opaque, the cake must be refrigerated or kept in the freezer before pouring the glaze over.

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