I just tasted a piece of this light caprese cake and I fell in love with it! Starting from this classic recipe of the Caprese cake , a typical Campania sweet with chocolate and almonds, I have defatted it to this version, with less sugar and less fat. But the result is delicious!

Obviously, since it is a traditional dessert, I tried not to overturn the recipe too much and I arrived at this result: 253 calories for a tenth of the cake (so you have to divide it by 10 servings) or 316 calories for an eighth of the light caprese cake .

The traditional recipe of the caprese cake is much more caloric for the same volume with this one. A slice of traditional Caprese cake ranges from 430 for a tenth to 520 calories for an eighth of the cake. But there are also recipes where either the calories are wrong compared to the recipe, or the portions are tiny …
In this case I tried a compromise: reduce calories but don’t overturn the dessert. 
Here is the recipe for my light caprese cake!

CAPRESE LIGHT CAKE: THE RECIPE

For a 22/24 cm cake
200 gr of amaretti or almond pastries (without wheat flour, but made only with almonds and sugar)
200 gr of “extra” dark chocolate with no added sugar such as Coop Solidale, Venchi Chocolight or Lindt dark chocolate with no added sugar
20 gr of bitter cocoa + 5 for sprinkling
rum aroma
100 ml of cream for desserts + 100 ml of water
5 eggs
a level spoonful of stevia (8 gr)
a pinch of salt

CAPRESE LIGHT CAKE: PROCEDURE

In a food processor, crumble the macaroons and set them aside in a bowl. Put the chopped chocolate, cream and water in a saucepan and melt in a bain-marie. Separate the whites from the egg yolks: whip the whites and set them aside. Whip the egg yolks with the stevia, add the cocoa and continue to work the mixture with the whisk. Add a pinch of salt and the rum aroma and whip for another five minutes. Incorporate the melted chocolate with cream and water in spoonfuls and continue whipping. Turn off the whisk and add the crumbled amaretti to the egg yolks and chocolate mixture, one spoonful at a time, mixing slowly, and finally the egg whites, taking care not to dismantle them.
Pour into a baking tray lined with parchment paper and place in the oven at 175 °: cook for about thirty minutes, do the toothpick test and, if necessary, continue cooking for another ten minutes. Let the cake cool before taking it out of the mold and sprinkle with a teaspoon of unsweetened cocoa.