Ingredients
- 150 gr almonds
- 140 gr dark chocolate
- 130 gr coconut flower sugar
- 100 gr grassfed butter or ghee
- 3 eggs (yolks and whites)
- icing sugar for decoration
Servings: pieces
Instructions
- Preheat the oven to 180°C/350°F.
- In a sauce pan add the sugar, the butter and the chocolate and on low heat melt the ingredients and mix until they are perfectly combined.
- Add the almonds in a blender and blend until they are getting a rough almond meal.
- Transfer the almonds in a bowl and add the chocolate-butter-sugar-mixture. Stir well.
- Add the egg yolks one by one and mix them well in the batter.
- Beat the egg whites until they are stiff.
- Fold the beaten egg whites into the chocolate batter.
- Transfer the Caprese batter into a 7" cake pan and level.
- Transfer into the oven and bake for 35-40 minutes. After 30 minutes do the tooth pick proof, when it comes out clean, turn off the oven and take the cake out after a couple of minutes.
- Let the Caprese cool out for 10 minutes and then put it up-side down on a cake plate. When it's really cool decorate with some icing-sugar.
Recipe Notes
On the Icing sugar you can also decorate with some cocao.
Don't blend the almonds too finely, they are best in the cake when they are still a little rough.
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