Mini chocolate and chili caprese cakes
- Gluten Free
- Vegetarian
- Difficulty: Average
- Prep time: 20 min
- Cook time: 20 min
- Makes: 4 pieces
- Cost: Low
PRESENTATION
Mini caprese cakes with chocolate and chili really show off what makes Neapolitan desserts so special. Seriously good stuff. Coming from Naples, in the Campania region, these little treats are all about that classic chocolate caprese flavor, but with a kick that wakes up your taste buds. I mean, the original caprese cake has always been known for being super moist and tender, and with this spicy twist, it’s like a party for your mouth. Folks in Campania love to play with different versions—sometimes pistachio, lemon, or even hazelnut shows up in the mix. But when mini caprese desserts get their dash of chili, the mix of sweet and spicy is something people won’t forget. Really, it's unforgettable. The caprese appetizer style makes these perfect for handing around at a get-together, giving you all the rich, soft chocolate flavor in a cute, bite-sized package. Across Naples, these cakes have become a favorite because they’re easy to enjoy and full of character. And you know what? The combo of chocolate and chili might sound surprising, but it really works—the heat from the pepper isn’t too strong, just enough to give a little tingle that pairs so well with deep cocoa. Some people say that this spicy caprese is kind of like the classic caprese, just with a little more excitement. It’s not the same old caprese salad variations; instead, it’s a dessert that makes everyone pause and say, “Wow, what’s in that?” Guests always love the rich chocolate, and the tangy edge from the chili takes it up a notch. Honestly, it's so good. Whether it’s served at a party or just as a special treat, this dessert brings a real sense of fun and tradition from Campania. With each bite, the velvety texture and bold flavor show why caprese cakes keep getting reinvented. These mini versions offer the best of both worlds—classic taste with a twist. Plus, the mini caprese is perfect for sharing, making it a great addition to any gathering. And here's the thing, the innovative blend of flavors ensures it stands out as a memorable treat from Naples, capturing the core of Italian creativity in every morsel.
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INGREDIENTS
- Ingredients for 4 cakes of 4 inches
- Dark chocolate 4 oz (115 g)
- Almond flour 1 cup (115 g)
- Powdered sugar 1 cup (115 g)
- Butter ½ cup (115 g) - soft
- Egg whites ⅓ cup (100 g)
- Egg yolks 2.1 oz (60 g)
- Potato starch ¼ cup (20 g)
- Baking powder 0.7 tsp (3 g)
- Green Peperoncino 2 tsp
- Fine salt 1 pinch
- Unsweetened cocoa powder 2 tbsp (10 g)
- for decoration
- Greek yogurt 0.4 cup (100 g)
- Mint to taste
- Powdered sugar to taste
- Raspberries to taste
How to prepare Mini chocolate and chili caprese cakes
To prepare the mini chocolate and chili caprese cakes, first grate the dark chocolate; then cut the butter into cubes and transfer it to a bowl. It should be soft but still pliable. Add half of the powdered sugar 1 and whip everything with an electric mixer, working the mixture for about 5 minutes 2. Then add the salt 3
and the egg yolks 4. Work everything for another 5 minutes until you get a swollen and smooth mixture 5. Add the chili to the almond flour 6
and pour everything into another bowl with the grated chocolate 7. Sift in the cornstarch, baking powder 8, and unsweetened cocoa powder 9.
Mix all the dry ingredients 10. Then whip the egg whites with the remaining powdered sugar 11, they should not be stiff peaks but still firm, to form the typical "bird's beak" 12.
Then add about 1/3 of the egg whites to the butter and egg mixture; incorporate them by gently mixing with a spatula from bottom to top 13. Then also add 1/3 of the dry ingredients 14 and mix gently. Then add half of the egg whites again 15
half of the dry ingredients 16 and continue this way until all the ingredients are used up, and you have a firm and homogeneous batter 17. Butter 4 molds with a 4-inch diameter and fill them with the batter 18.
Transfer the molds to a baking sheet 19 and bake in a static preheated oven at 338°F for about 20 minutes. When they are cooked, take the cakes out of the oven 20 and let them cool completely before removing them from the molds. Decorate with powdered sugar, a dollop of yogurt, raspberries, and mint, and serve your mini caprese cakes 21.