Capri, where this cake originated, is famous for it’s Limoncello and that’s probably why it was used initially.
However, I cannot imagine the cake made without it. It’s delicious, very easy and very quick to make during the Easter break.
You’ll notice it contains no flour and consists entirely of roughly chopped chocolate and nuts with only the eggs to hold it all together – take care, it could be crumbly when it’s hot so take care with it.
It’s probably a very good idea to allow the cake to rest somewhere cool until it reaches room temperature before you serve it – it tastes far better then, anyway.
Without further ado, here’s the delicious recipe.
Other Neapolitan dessert recipes:
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