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Traditional Torta Barozzi Recipe
Torta Barozzi is a traditional Italian cake that originally was made in Vignola, a town in the Emilia-Romagna region. It's a rich and decadent Italian chocolate cake known for its intense flavor and dense texture.Torta Barozzi is made mainly with dark chocolate, bitter cocoa and almonds. In addition to sugar, butter and eggs, this cake has two other key ingredients that give it its special flavor: peanuts and coffee grounds.There is NO FLOUR, so it's naturally gluten-free, just like the equally delicious and more famous Torta Caprese.
Ingredients
- 250 g dark chocolate with 70% Cocoa - ~9 oz
- 30 g unsweetened cocoa powder - ~3 ¾ tablespoons
- 60 g blanched almonds - ~½ cup
- 110 g unsalted butter - 1 stick
- 150 g granulated sugar - ¾ cup
- 4 eggs
- 40 g peanuts, skinless and unsalted - ~⅓ cup
- 20 g coffee grounds - ~1 ½ tablespoons
- 1 pinch salt
- powdered sugar or unsweetened cocoa powder - for decoration, optional
Instructions
- Toast the almonds and peanuts. Place them in a preheated oven at 200°C (392°F) for 5 minutes. Once toasted, remove from the oven and allow to cool.
- Place the toasted almonds and peanuts in a food processor and pulse until you have a medium to fine flour. Set aside.
- In a double boiler, melt the chopped dark chocolate and butter at room temperature. Stir occasionally with a spatula. You want a smooth, even cream of chocolate and butter. Set aside.
- Using an electric whisk, beat the sugar with the egg yolks until creamy and fluffy.
- Add the ground almonds and peanuts, cocoa powder and coffee grounds.
- Mix well with a spatula. Add the melted chocolate and butter. Mix everything with a spatula until the mixture is thick and smooth.
- Beat the egg whites with a pinch of salt until stiff.
- Add the beaten egg whites to the chocolate mixture. Add a little at a time, stirring in gentle circular motions from bottom to top so as not to break up the egg whites.
- Line the baking pan with parchment paper. Pour the Barozzi cake mixture into the pan.
- Bake in a static oven preheated to 170°C (340°F) for about 30 minutes. Check that the cake is done by inserting a toothpick in the center. It should come out clean and dry.
- Remove from oven and let cool. Cut into squares and serve.
Nutrition
Serving: 100gCalories: 588kcalCarbohydrates: 56gProtein: 10gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 149mgSodium: 176mgPotassium: 365mgFiber: 6gSugar: 47gVitamin A: 617IUCalcium: 71mgIron: 3mg
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