Torta Barozzi


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Preheat the oven to 160°C/gas mark 3. Place the chocolate and butter in a bowl over a pan of simmering water until melted, stirring to combine
Place the peanuts and almonds in a blender and blitz to a coarse powder. Be careful not to over-blend, otherwise the nuts will turn into a sticky paste
Separate the eggs and beat the yolks with the sugar in a large bowl. Stir in the ground nuts, coffee and rum along with the melted chocolate and butter mixture
In a separate bowl, whisk the egg whites to stiff peaks using an electric whisk. Carefully fold the whites into the chocolate mixture, a third at a time
Grease a 23cm springform cake tin. Pour in the mixture and smooth the top with a knife
Bake the torta in the oven for 35–40 minutes. The cake is done when an inserted skewer or small knife comes out clean
Remove the cake from the oven and allow to cool. Just before serving, dust with icing sugar and remove from the tin
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