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200g dark chocolate (72% cocoa)
200g soft butter
200g soft brown sugar
5 free range eggs
200g almond flour
optional
chocolate
raspberries,
double cream or
pistacchio ice cream
Tomorrow it is Mother's Day, that's why we bake this very delicious cake by famous British chef Angela Hartnett. The cake comes originally from the island of Capri. Angela serves it with a scoop of authentic Italian pistacchio ice cream.
We serve the cake with an extra chocolate ganache, raspberries, whipped cream and Albert Heijn pistachio ice cream. Small adjustments to the most beloved flavours of the mums and the mini monsters ;)) How decadent do you want the cake to be?
This is how you make the Chocolate Caprese Cake
Bring some water to the boil, place a bowl on top.
Grease a 20cm spring form. Clip in waxed paper.
Melt the 200g chocolate au bain marie.
Beat the butter and sugar until light and creamy.
Separate the eggs.
Add the egg yolks to the mixture.
Whisk in the egg yolks.
Add the almond flour.
Whisk it into the mixture.
Fold in the melted chocolate.
This is how the batter looks.
Preheat the oven to 180°C
Beat the egg whites with a hand wisk.
Wisk until the egg whites form stiff peaks.
Fold the egg whites into the batter.
The batter should look shiny.
Spoon the batter into the tin.
Bake the cake for 30 minutes.
Turn the cooled cake over.
Allow the cake to cool in the tin first, then on a wire rack.
Place the cake on a large plate.
Melt another 100g chocolate.
Pour it on top of the cake.
Let the chocolate set.
Place the raspberries on top of the cake, ready!
Now all you have to do is put the raspberries on top.
Serve with coffee and whipped cream, or like Angela Hartnett, Pistaccio ice cream.
Whatever you serve with it, the cake is pretty as a picture and tastes awesome anyway.
Happy Mother's Day tomorrow!