Torta Barozzi
Indulge in the decadence of Torta Barozzi, a classic Italian flourless chocolate cake celebrated for its rich, fudge-like texture and bold flavors. Originating from Emilia-Romagna, this recipe combines velvety dark chocolate, aromatic espresso, a hint of rum, and finely ground almonds to create an irresistibly complex dessert. With its rustic cocoa-dusted top and luxurious interior, this gluten-free treat is surprisingly simple to make, requiring just 20 minutes of preparation before baking to perfection. Ideal for special occasions or as a show-stopping everyday indulgence, Torta Barozzi pairs beautifully with whipped cream or a dusting of powdered sugar. Its refined flavor profile makes it an unforgettable centerpiece for your dessert table.
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Recipe Information
Ingredients
- 200 grams Dark chocolate
- 150 grams Unsalted butter
- 4 large Eggs
- 150 grams Granulated sugar
- 100 grams Almond meal (finely ground almonds)
- 2 tablespoons Coffee (espresso or strong brewed)
- 1 tablespoon Rum
- 1 tablespoon Cocoa powder
- 1 pinch Pinch of salt
- 1 teaspoon Unsalted butter (for greasing)
- 1 teaspoon Cocoa powder (for dusting)
Instructions
Preheat your oven to 170°C (340°F). Grease a round 20cm (8-inch) springform pan with butter and dust it lightly with cocoa powder. Tap out any excess.
Chop the dark chocolate into small pieces and melt it with the butter in a double boiler or heatproof bowl set over simmering water. Stir until smooth, then remove from heat and let it cool slightly.
In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy. This may take 3-4 minutes with an electric mixer.
Gradually blend the cooled chocolate mixture into the egg mixture. Use a spatula to fold it in gently until fully incorporated.
Add the almond meal, espresso coffee, rum, cocoa powder, and a pinch of salt. Fold everything together until you have a smooth, homogeneous batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes. The cake should have a slightly firm crust on top but still be soft inside. A toothpick inserted in the center should come out with moist crumbs (not wet batter).
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Once cool, remove the cake from the pan and dust the top lightly with cocoa powder before serving.
Serve at room temperature. Torta Barozzi is best enjoyed with a dollop of whipped cream or a sprinkle of powdered sugar if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 25.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
