Gluten free caprese chock

This is a recipe by gluten free chef and friend Giulia Guarino.

Both Giulia and I are from the Campania region in Italy. The Amalfi coast is where we grew up, this is why we decided to start with an Italian gluten free recipe that comes straight from Capri: the absolutely divine and gluten free Caprese cake!

We chose to bake it in small, individual portions that are perfect for breakfast, tea or coffee time, and of course dessert.

STEP 1: let’s melt the butter and the chocolate in a bain marie.

One trick by Giulia for the bain marie: the water must never boil – if it does, turn the heat off immediately and continue to cook without heat.

STEP 2: when the butter and the chocolate are melted, add the sugar first. Mix with the help of a whisk. Then add the eggs. Mix vigorously.

STEP 3: add the cocoa powder + the potato starch + the baking soda + the salt. Mix vigorously.

STEP 4: add the almond flour. Continue to mix.

STEP 5: pre-heat a conventional oven to 160°

STEP 6: pour the dough in the silicone mould homogeneously and then place it in the oven for 20 minutes.

When ready, let the mini caprese cool down for a little while.

When they get cold, serve them with icing sugar.

Giulia and I just loved to eat the mini gluten free caprese with « mara de bois » strawberries freshly bought at the market.

What a nice afternoon we had.

Hope you enjoy them too!

If you have any question about this recipe, please don’t hesitate to ask.

Both Giulia and I will be happy to answer you.

Ingredients

 

Recipe for 6
– 150 gr almond flour
– 120 gr caster sugar
– 80 gr  dark chocolate – 70%
– 15 gr cocoa powder
– 75 gr butter
– 2 eggs
– 15 gr potato starch
– 1 pinch of salt
– 1 pinch of baking soda
– 1 silicone mould 6 sizes -diameter cm 7 each

 

Recipe by Giulia
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