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.
- 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
Melt the butter and chocolate together in a double boiler or microwave.
In a separate bowl, beat the egg yolks with 200 g of sugar until a white foam forms.
Mix the chocolate-butter mixture with the egg yolk mixture. Add almond flour and cognac and mix well.
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.
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.
Let the cake cool in the pan, then remove and pour the glaze over the top.
For the glaze:
Melt 150 g of chocolate and heavy cream in a double boiler, making sure not to let it boil.
Serve with vanilla ice cream and fruit.
This cake is tall and beautiful, and it can be sliced and used as a base for a layered cake. Enjoy your tea time!