Caprese non montata recipe by Stefano Laghi

FLOURLESS CAPRESE

FOR THE CAPRESE

Melt the butter into cream, melt the chocolate, then add them together; separately mix the eggs, sugar and salt.

Combine the two mixtures and add the almond flour, orange zest and rum.

Line the 16cm diameter h4 rings X3916 with Forosil strips and arrange the mixture to about ¾ of the ring height.

Bake in the oven at 170°C for around 30 minutes.

FOR THE FINISHING

Allow to cool, and sprinkle with icing sugar.