Always returning to Sofia’s simple tastes even in desserts, she does not contradict herself, one of her favorite desserts is the chocolate caprese. Rich dessert yes, with almonds, chocolate but simple and reassuring. She has always been very fond of it, even eating half a cake by herself. Growing up Sofia developed a severe lactose intolerance and at first it was a bit tough because like all of us in the family she is crazy about mozzarella and dairy products and lactose is present in many things, even where it doesn’t seem to be. Caprese contains a lot of butter but it doesn’t matter she eat a slice, even if she has to run …
Before giving you the ingredients, I tell you that I will give you two recipes, one to make in the food processor very easy and fast and one to be done with the stand mixer a little longer but in any case, even for this the result is excellent. Which one to use between the two depends only on how much you want to be in the kitchen.
Ingredients for the recipe with the robot
150 gr of soft butter
250 grams of granulated sugar
1 tablespoon of cornstarch
2 tablespoons of unsweetened cocoa
1 teaspoon of baking powder
250 gr of dark chocolate
250 gr of finely chopped almonds or you can use 100% almond flour
First of all, blend the almonds and the chocolate separately and set aside. Pour all the ingredients except almonds and chocolate into the glass of the robot and blend until everything is blended, it will take 1 or 2 minutes. At this point, add the almonds and the chocolate and blend for another 2 minutes. Pour into a 26 cm mold lined with parchment paper and bake at 150 ° C for 45 minutes, always do the toothpick test first, you never know. Let cool and unmold. Sprinkle with icing sugar and I wish you too have a Sofia who will fill you with compliments and hugs after eating her.
Ingredients for recipe with whips
200 gr of shelled almonds
150 gr of dark chocolate
200 gr of butter
180 gr of granulated sugar
A pinch of salt
Whip the butter with the sugar and salt, when it becomes frothy add only the yolks, one at a time, keeping the egg whites aside, and mix. Melt the chocolate and chop the almonds and add these two ingredients to the butter and egg cream and mix with a spatula. Beat the egg whites with 30 g of sugar until the mixture is puffy and fluffy but soft. Incorporate the chocolate cream, mixing from bottom to top. Pour into a 20 cm mold lined with parchment paper and bake in a preheated oven at 150 ° C for 45 minutes. Always check with a spaghetti. Let cool and unmold. Powdered sugar and voila, ready.