Capri Chocolate-almond Cake
Capri Chocolate-almond Cake
Yield/Serves:
Makes 12 servings
- 3½ ounces unsalted butter, softened
- 3½ ounces sugar
- 3 eggs
- 5 ounces almonds, finely chopped
- 3½ ounces dark chocolate, finely chopped
- ¼ ounce baking powder
- 2 tablespoons crème de cacao liqueur
- Powdered sugar, for decoration
Traditionally made on the island of Capri, this cake has a wonderful aroma of chocolate and almond. Soft, crumbly and delicious, it symbolizes the beauty of the island.
Preheat an oven to 350°F.
Grease a round, 9-inch cake pan and line bottom with parchment. In a stand mixer fitted with a paddle attachment, mix together the butter and sugar until creamy, smooth, and uniform, about 5 minutes. In a small bowl, beat the eggs, and then slowly add to the butter mix, scraping down the sides with each new addition. Add the almonds, chocolate, baking powder, and liqueur.
Pour the cake batter into the prepared cake pan, and transfer to the oven. Cook until springy to the touch or an inserted cake tester is completely dry when removed, about 50 to 55 minutes.
Invert the cake onto a serving dish and slightly cool. Dust with powdered sugar and serve.
Preheat an oven to 350°F.
Grease a round, 9-inch cake pan and line bottom with parchment. In a stand mixer fitted with a paddle attachment, mix together the butter and sugar until creamy, smooth, and uniform, about 5 minutes. In a small bowl, beat the eggs, and then slowly add to the butter mix, scraping down the sides with each new addition. Add the almonds, chocolate, baking powder, and liqueur.
Pour the cake batter into the prepared cake pan, and transfer to the oven. Cook until springy to the touch or an inserted cake tester is completely dry when removed, about 50 to 55 minutes.
Invert the cake onto a serving dish and slightly cool. Dust with powdered sugar and serve.