Kitchen Recipe Collection
Italian Torta Barozzi
A mysterious, flourless chocolate cake from Vignola. Characterized by a complex flavor profile of dark chocolate, peanuts, almonds, and a secret blend of coffee and rum.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 10
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 10 servings
- dark chocolate (high quality)
- unsalted butter
- eggs (separated)
- granulated sugar
- unsalted peanuts (roasted and ground)
- almonds (roasted and ground)
- strong espresso coffee
- rum
- cocoa powder
Equipment
- Aluminum foil
- Baking pan (square or rectangular)
Instructions
- 1
Prepare Pan
A true Barozzi is baked in a pan lined with aluminum foil (not parchment). Butter the foil well.
- 2
Melt Chocolate
Melt the dark chocolate and butter together over a double boiler. Stir in the hot espresso and rum.
- 3
Grind Nuts
Grind the roasted peanuts and almonds together in a food processor until they form a coarse powder.
- 4
Beat Yolks
Beat the egg yolks with half the sugar until pale. Stir in the melted chocolate mixture.
- 5
Add Nuts
Stir the ground nut mixture into the chocolate batter.
- 6
Whip Whites
Whip the egg whites to soft peaks. Add the remaining sugar and whip to stiff peaks.
- 7
Fold Whites
Gently fold the egg whites into the heavy batter in three additions, being careful not to deflate them.
- 8
Bake
Pour into the foil-lined pan. Bake at 350°F (175°C) for 30-35 minutes. It should remain quite fudgy in the center.
- 9
Cool
Crucial: Let it cool completely, then wrap the cake in its foil and let it rest overnight before cutting. This develops the texture.
- 10
Serve
Turn it out, peel off the foil (which creates a signature wrinkled texture on the cake), cut into small squares, and serve.
Cooking Tips
- The use of peanuts is highly unusual in Italian baking, but it is the defining characteristic of this specific cake, giving it a unique savoriness.
- The original recipe is fiercely guarded and trademarked; this is the widely accepted homemade approximation.
Variations
- Coffee Grounds: Some local legends suggest the original recipe uses actual dried, used espresso grounds for texture.
Chef's Notes & Storage
- Created by Eugenio Gollini in 1886 in Vignola, and dedicated to the Renaissance architect Jacopo Barozzi.
Nutrition Estimate
340 calories · 6g protein · 22g carbs · 28g fat · 3g fiber per serving
