This elegant cake recipe originates from the beautiful Italian island of Capri. It's a traditional cake that is both fragrant and delicious. Give it a try!
TIME: 2 hr 30 min
SERVING: 4 People
- 9 oz Dark Chocolate
- 9 oz Butter
- 5 large Egg White
- 1 pinch Salt
- 6 oz Granulated Sugar
- 5 large Egg Yolk
- 1 cup Hazelnuts
- 1 cup Almond
- 【For Back】 ㅤ ㅤ
- 2 tbsp Corn Starch
- 1½ tbsp Butter
- 【Garnish】 ㅤ ㅤ
- ½ cup Powdered Sugar
First in a bowl put chocolate and butter and melt, either with microwave stirring every 30 to 45 seconds until melt, or melt in a bowl on a bain-marie (with the bowl over a pot with lightly boiling water. Note, the water must NOT touch the bowl). Once melted, set aside to cool down while preparing the rest of the ingredients.
Separate the egg whites from the egg yolks in two separate bowls. With an electric whisk in another bowl, whisk the egg whites until firm.
With a food processor with blades, chop finely the nuts (whichever you are using, separately), and leave in a bowl on the side.
Add the sugar to the melted chocolate and whisk for few seconds.
Add the eggs one by one and whisk for few seconds.
Then add all the finely chopped nuts and mix well altogether with a whisk or a spatula.
Then add the egg white 1⁄3 at the time and each time whisk very gently from bottom to top until all the egg white is well incorporated.
In a 9 or 10 inches cake mold spread room temperature butter all around the inside surface (to grease the mold)
Sprinkle some corn starch to stick on the butter then shake the cake mold upside down to remove excess corn starch.
Pour the batter in and bake at 350°F/180°C for 40 to 45 minutes.
Let cool down at room temperature until cold or lukewarm.
Sift powdered sugar on top before serving.