Moist Chocolate Capricciosa Cake

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Looking for a chocolate cake that’s a cut above the rest? Look no further than this indulgent capricciosa cake, made with ground almond flour, creamy butter, and rich dark chocolate. This recipe also includes a decadent chocolate glaze that perfectly complements the cake’s deep, chocolatey flavor.

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Moist Chocolate Capricciosa Cake

Ingredients:

  • 400 g ground almond flour
  • 250 g sugar
  • 7 eggs (separate whites from yolks)
  • 250 g butter
  • 50 ml cognac
  • 250 g dark chocolate
  • 150 g chocolate (for glaze)
  • 50 ml heavy cream (for glaze)
  • 26 cm cake pan

Instructions:

Moist Chocolate Capricciosa Cake

Melt the butter and chocolate together in a double boiler or microwave.

Moist Chocolate Capricciosa Cake

In a separate bowl, beat the egg yolks with 200 g of sugar until a white foam forms.

Moist Chocolate Capricciosa Cake

Mix the chocolate-butter mixture with the egg yolk mixture. Add almond flour and cognac and mix well.

Moist Chocolate Capricciosa Cake

In another bowl, beat the egg whites on low speed, gradually adding the remaining 50 g of sugar. Gently fold the egg white mixture into the chocolate-almond mixture.

Moist Chocolate Capricciosa Cake

Pour the batter into a greased and floured cake pan and bake in a preheated oven at 170°C for approximately 90 minutes. Check for doneness with a toothpick after 75 minutes.

Moist Chocolate Capricciosa Cake

Let the cake cool in the pan, then remove and pour the glaze over the top.

For the glaze:

Moist Chocolate Capricciosa Cake

Melt 150 g of chocolate and heavy cream in a double boiler, making sure not to let it boil.

Moist Chocolate Capricciosa Cake

Serve with vanilla ice cream and fruit.

Moist Chocolate Capricciosa Cake

This cake is tall and beautiful, and it can be sliced and used as a base for a layered cake. Enjoy your tea time!

Moist Chocolate Capricciosa Cake

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