Torta Barozzi
Item 1 of 1
This torta Barozzi recipe is one interpretation of many, as the original recipe has been shrouded in secrecy since it was created in 1886. With an ingredients list of chocolate, peanuts, rum and coffee, this cake is a guaranteed crowdpleaser that also happens to be gluten-free.
First published in 2019
Ingredients
Metric
Imperial
- 230g of dark chocolate, broken into pieces
- 150g of butter, diced
- 4 eggs
- 160g of sugar
- 70g of blanched peanuts, unsalted
- 30g of blanched almonds
- 20ml of rum
- 10g of coffee granules
SAVE RECIPE
Equipment
- Electric hand whisk
- 23cm springform cake tin
- Blender
Method
1
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
2
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
3
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
4
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
5
Grease a 23cm springform cake tin. Pour in the mixture and smooth the top with a knife
6
Bake the torta in the oven for 35–40 minutes. The cake is done when an inserted skewer or small knife comes out clean
7
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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