📝 About This Recipe
Hailing from the historic town of Vignola in Emilia-Romagna, Torta Barozzi is a dark, mysterious, and intensely decadent flourless cake that has been a guarded secret since 1886. This 'black gold' of Italian desserts marries premium dark chocolate with the crunch of toasted almonds and peanuts, finished with a whisper of espresso and rum. Its texture is uniquely fudgy yet delicate, protected by a thin, crackly crust that yields to a heart of pure cocoa bliss.
🥗 Ingredients
The Chocolate Base
- 250 grams Dark Chocolate (at least 60-70% cocoa solids, finely chopped)
- 150 grams Unsalted Butter (high-quality, cubed)
The Nut Blend
- 100 grams Blanched Almonds (toasted)
- 50 grams Roasted Peanuts (unsalted, skins removed)
The Aromatics and Texture
- 150 grams Granulated Sugar (divided into two equal parts)
- 4 pieces Large Eggs (separated, at room temperature)
- 15 grams Finely Ground Coffee (freshly ground espresso beans)
- 2 tablespoons Dark Rum (or high-quality brandy)
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Sea Salt (fine)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease an 8-inch (20cm) square baking pan with butter and line it with parchment paper, leaving a slight overhang on the sides for easy removal.
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2
Place the toasted almonds and roasted peanuts in a food processor. Pulse until they are finely ground into a meal, but be careful not to over-process them into nut butter.
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3
Create a bain-marie by placing a heat-proof bowl over a pot of simmering water. Add the chopped dark chocolate and cubed butter, stirring gently until completely melted and glossy. Remove from heat and let cool slightly.
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4
In a large mixing bowl, whisk the 4 egg yolks with 75g of the sugar until the mixture becomes pale, thick, and ribbons when the whisk is lifted.
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5
Gently fold the melted chocolate-butter mixture into the egg yolks using a silicone spatula until well combined.
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6
Stir in the ground almonds and peanuts, the finely ground coffee, the rum, and the vanilla extract. Mix until the aromatics are evenly distributed throughout the chocolate base.
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7
In a separate, clean glass or metal bowl, add the 4 egg whites and a pinch of salt. Using an electric mixer, beat on medium speed until soft peaks form.
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8
Gradually add the remaining 75g of sugar to the egg whites while continuing to beat on high speed until you achieve stiff, glossy peaks.
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9
Take a large spoonful of the egg whites and stir it vigorously into the chocolate mixture to lighten the batter.
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10
Gently fold the remaining egg whites into the batter in three additions. Use a slow figure-eight motion to preserve as much air as possible; the batter should be light and mousse-like.
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11
Pour the batter into the prepared baking pan and smooth the top with a spatula. Tap the pan once on the counter to release any large air bubbles.
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12
Bake for 30 to 35 minutes. The cake is ready when a thin crust has formed on top and the edges are set, but the center remains slightly soft to the touch.
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13
Remove from the oven and allow the cake to cool completely in the pan. The Torta Barozzi is notoriously fragile when warm and needs time to set its fudgy structure.
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14
Once cooled, lift the cake out using the parchment paper. Traditionalists serve it sliced into small squares or rectangles, often directly on the parchment paper.
💡 Chef's Tips
Always use the highest quality dark chocolate you can find, as it is the primary flavor profile. Do not skip the peanuts; while almonds provide the bulk, the peanuts provide the signature 'savory' depth of the original secret recipe. Ensure your coffee is ground as fine as possible (espresso grind) so it dissolves into the batter without a gritty texture. Avoid over-baking! The cake should still have a slight wobble in the very center when you pull it out of the oven to ensure a moist, fudgy interior. For the most authentic experience, wrap the cooled cake in aluminum foil and let it rest for 24 hours before eating to let the flavors mature.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of unsweetened whipped cream or mascarpone. Pair with a small glass of Vin Santo or a rich, dark espresso. A side of fresh raspberries or balsamic-glazed strawberries cuts through the richness beautifully. In Vignola, it is often served alongside a small pour of traditional Balsamic Vinegar of Modena. Dust very lightly with high-quality cocoa powder just before serving for a professional finish.