If there is a dessert capable of winning everyone over at first bite, it is undoubtedly the chocolate Caprese Cake. It is among the most beloved chocolate cakes thanks to its unique texture: a thin, crispy crust enclosing a soft, moist, and aromatic center. Furthermore, using exclusively almond flour makes it a naturally gluten-free recipe, perfect for anyone following a gluten-free diet.

What makes an afternoon snack or dessert moment truly unforgettable? Pairing it with a hot, aromatic cup of coffee. To prepare the ideal coffee alongside this masterpiece of Campanian pastry, there is no better partner than the Moka Aroma Positano, following the recipe by content creator @cimettolozucchero.

The taste of electric moka coffee

The refined elegance of the Positano line meets the convenience of a cordless electric moka pot. Whether you are preparing a cozy snack or hosting guests, the Moka Aroma Positano adapts perfectly to your needs:

• Flexible 2 or 4-cup capacity: thanks to the handy internal reducer, you can choose to brew just 2 cups for your personal coffee break or up to 4 cups for sharing with company.
• 30-minute warmth retention: one of the key features of model 1358 is its keep-warm function. After automatic shut-off, the coffee stays hot for 30 minutes. This allows you to enjoy your slice of Caprese cake in complete relaxation, knowing your second cup will be as hot and rich as the first.
• Sleek cordless design: a 360° base with no messy cords on the table, making it ideal for bringing straight to the table to serve your guests with style.

Gluten-free chocolate Caprese cake recipe

Ingredients (for a 20 cm / 8-inch cake pan)

• 150 g unsalted butter
• 150 g dark chocolate
• 140 g almond flour
• 130 g granulated sugar
• 3 egg yolks
• 2 egg whites
• 1 tsp almond extract (optional)
• Powdered sugar for dusting

Step-by-step instructions

1. Melt the chocolate and butter: chop the dark chocolate and melt it in a double boiler (or in the microwave) along with the butter. Stir until smooth and set aside to cool slightly.
2. Whip the egg whites: place the egg whites in the bowl of a stand mixer (or use electric beaters) and whip to soft peaks. Gently transfer them to a separate bowl.
3. Beat the egg yolks: beat the egg yolks with the sugar and almond extract (if using). Slowly pour in the cooled chocolate and butter mixture.
4. Add the almond flour: continuing at low speed, incorporate the almond flour until fully combined.
5. Fold in the egg whites: gently fold the whipped egg whites into the batter a little at a time using a spatula, moving from bottom to top to retain lightness.
6. Bake: grease and dust a 20 cm (8-inch) round pan (using rice flour or cornstarch to keep the recipe gluten-free). Pour in the batter and bake in a preheated static oven at 160°C (320°F) for 30–35 minutes.
7. Cool and decorate: remove from the oven and let rest in the pan for 10 minutes, then invert carefully onto a wire rack. Once fully cooled, transfer the Caprese cake to a serving plate and dust generously with powdered sugar.

Pro tip for the perfect coffee break

Turn on your Moka Aroma Positano a few minutes before serving the dessert. The bold bitterness of the dark chocolate and the sweetness of the almonds pair sublimely with the rich aromatic notes of freshly brewed moka coffee. With the 30-minute keep-warm function, your coffee break can last as long as you desire!