Torta Barozzi (Flourless Italian Chocolate Cake)
Torta Barozzi (also called Torta Nera) is an iconic Italian flourless chocolate cake from Vignola, Emilia Romagna. The original recipe from Pasticceria Gollini is top secret so this is our interpretation. It's made with almonds, peanuts, lots of chocolate, rum and coffee and is absolutely delicious!
Servings: 8 -10 servings
Equipment
- Parchment paper
- 9 inch springform cake tin
- Electric whisk
Ingredients
- 250g g (8.8oz) dark chocolate 70% cocoa broken into pieces
- 140 g (5oz) unsalted butter
- 4 large eggs
- 50 g (1/2 cup) almond
- 50 g (1/2 heaping cup) peanuts
- 15 g (2 tablespoons) ground coffee (see notes)
- 160 g (3/4 cup plus 1 tablespoon) sugar
- 2 tablespoons dark rum
Instructions
- Preheat the oven to 160C/320F. Lightly grease a 9 inch cake tin with butter and line the bottom with parchment paper.
- Put the chocolate and butter in a saucepan on a low heat and stir until melted. Set it aside to cool.
- Add the almonds and peanuts to a food processor and blitz to a fine crumb. Be careful not to blitz them for too long or the oils will release for the nuts and it’ll start to form a paste. Set the nuts aside.
- Separate the eggs and yolks and put the yolks in a large mixing bowl. Remove 2 tablespoons of sugar into a separate bowl (keep that for the whites) and add the remaining sugar to the egg yolks. Whisk them with an electric whisk until thick and pale.
- Add the coffee grounds, ground nuts, rum and cooled chocolate into the mixture and fold it in until thoroughly combined.
- Next, using clean beaters whisk the egg whites until frothy, add the remaining 2 tablespoons of sugar and whisk once more until stiff peaks form.
- Fold the egg whites 1/3 at a time into the chocolate mixture.
- Pour the cake batter into a prepared cake tin and spread out the top in an even layer.
- Bake for 30 minutes or until a skewer inserted comes out clean. Remove from the oven and let it cool completely in the cake tin.
- Once cool, remove from the tin and serve.
Notes
- Ground coffee - this is ground coffee beans that you'd use in a moka pot or coffee machine. We used Lavazza 100% arabica, espresso coffee as it's what we drink.
- Use clean beaters - after whisking the egg yolks and sugar make sure to thoroughly clean and dry your beaters. If any egg yolk touches the whites they won't whip up well.
- Don't overwhip the egg whites - reserve 2 tablespoons of sugar to help stabilise the egg whites. Whisk them until frothy then add the sugar and whisk to glossy, stiff peaks. If your egg whites look lumpy to start to collapse they have been overwhipped.
- Alcohol - I have tried using Frangelico (hazelnut liqueur) instead of rum and it's delicious. You can replace it with a liqueur you like or leave it out altogether.
- To check the cake is done - insert a skewer into the middle of the cake, if it comes out clean, it's done.
- How long does it last - this cake actually tastes even better the next day. It's so rich and dense that it keeps well for 5-7 days.
Nutrition
Calories: 349kcal | Carbohydrates: 30g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 226mg | Sodium: 41mg | Potassium: 296mg | Fiber: 4g | Sugar: 22g | Vitamin A: 320IU | Calcium: 66mg | Iron: 4mg
