Mini hazelnut caprese

Name: Mini hazelnut caprese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Hazelnuts toasted 1 ½ cup; Dark chocolate 4.7 oz; Egg yolks (about 4 medium) 5.6 tbsp; Egg whites (about 4 medium) 5 oz; Butter soft ½ cup; Powdered sugar 1 ¼ cup; Potato starch 3 tbsp; Unsweetened cocoa powder 2 tbsp; Baking powder 0.9 tsp; Fine salt 1 pinch; Raspberries 12; Candied orange (the zest) 6; Powdered sugar to taste

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634

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 634
Carbohydrates g 51.2
of which sugars g 47.3
Protein g 9.3
Fats g 42.4
of which saturated fat g 17
Fiber g 3.4
Cholesterol mg 226
Sodium mg 269

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Makes: 6 pieces
Cost: Average

PRESENTATION

Recipe by
Anna Langellotto

Mini capresi alle nocciole bring the spirit of the Amalfi Coast right to your table. They're offering a tasty twist on the classic Caprese dessert from Campania. These mini caprese salad bites are something else. They mix moist chocolate cake with crunchy hazelnuts, just like you’d find in Southern Italy. So good. What’s cool is they’re single-serving, so you get that rich, tender middle and nutty flavor in every little piece. People in Campania love making this cake for holidays or family get-togethers, and going mini just makes them way, way easier to share—or, you know, keep all to yourself.

The caprese salad with hazelnuts version keeps that deep chocolate and nut combo but adds a special Campanian touch, especially if you use those local hazelnuts they’re super proud of. In winter, it’s pretty common to see these served with vanilla sauce, which gives a sweet and cozy vibe. Once summer rolls around, and look, a scoop of ice cream on the side cools things off and matches the cake’s soft texture.

Switching to the mini format doesn’t take away from the traditional taste or the unique character of the original dessert. Folks really appreciate how these hazelnut caprese appetizer cakes can be dressed up for fancy dinners or brought out at casual picnics—they always fit in. Kids love how they’re bite-sized, and adults enjoy that you can grab one without feeling too full. Some people even try different nuts for their own spin, but that Campania hazelnut is tough to beat, no question.

Compared to other chocolate cakes, this one stays moist and rich, so you don’t end up with anything dry or bland. For those who like extra texture, a quick sprinkle of chopped nuts on top right before serving gives a little crunchy finish. Mixing and matching with ice cream flavors or fruit makes each time you serve these bite-sized caprese treats feel a bit different. And you know what? No matter how you serve them, these mini cakes hold onto that Campania sweetness that’s been loved for generations, making them a reliable choice any time you want something a little special but still super easy.

INGREDIENTS

634

Calories per serving

Ingredients for 6 cupcakes of 4 inches: Hazelnuts 1 ½ cup (130 g) - toasted; Dark chocolate 4.7 oz (130 g); Egg yolks 5.6 tbsp (80 g) - (about 4 medium); Egg whites 5 oz (140 g) - (about 4 medium); Butter ½ cup (130 g) - soft; Powdered sugar 1 ¼ cup (150 g); Potato starch 3 tbsp (25 g); Unsweetened cocoa powder 2 tbsp (15 g); Baking powder 0.9 tsp (4 g); Fine salt 1 pinch

for decoration: Raspberries 12; Candied orange 6 - (the zest); Powdered sugar to taste

Preparation

How to prepare Mini hazelnut caprese

First, grate the chocolate 1 and set it aside 2. Place the hazelnuts in a blender and blend them 3.

Transfer the softened butter cubes into a bowl, add half of the powdered sugar 4, and mix everything with an electric mixer for 5 minutes 5. Add a pinch of salt 6,

the egg yolks 7 and beat for another 5 minutes 8, until you have obtained a smooth mixture 9.

Add the chopped hazelnuts 10 and mix with a spatula 11. Add the grated chocolate 12

and mix again 13. Then sift in the cocoa powder 14, baking powder, and potato starch 15.

Mix again with a spatula until you obtain a smooth mixture 16. Transfer the egg whites and remaining powdered sugar into a bowl 17. Beat with an electric mixer until the egg whites are well whipped.

Add the egg whites to the batter a little at a time 19, mixing with a spatula from bottom to top until you obtain a smooth mixture 20. Butter 6 molds of 4 inches in diameter 21

and fill them with the batter 22. Bake at 356°F for about 20 minutes. Once the mini caprese cakes are baked, remove from the oven 23 and let them cool completely before removing them from the mold. Transfer to a small plate 34

and decorate with powdered sugar 25, raspberries, and orange zest 26. Your mini hazelnut caprese cakes are ready to be served 27!

Storage

The mini hazelnut caprese cakes can be stored on a tray covered with plastic wrap for a couple of days. They can be frozen for about 1 month.

Tip

You can add flavor to the batter of your mini hazelnut caprese cakes by adding the grated zest of an orange.

Discover other hazelnut-based delights, like the traditional Hazelnut Cake and hazelnut and chocolate cake, a delicious variant!

For the translation of some texts, artificial intelligence tools may have been used.

Mini hazelnut caprese

PRESENTATION

INGREDIENTS

How to prepare Mini hazelnut caprese

Storage

Tip

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