Italian Flourless Bittersweet Chocolate Cake - Torta Barozzi
Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to a much-celebrated flourless chocolate cake known as torta Barozzi. Created in 1886 by pastry chef Eugenio Gollini and named for Jacopo Barozzi da Vignola, a 16th-century architect, this…
What you'll need
Ingredients
Ingredients
141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan
20 grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting
2 teaspoons instant espresso powder
4 large eggs, separated, room temperature
160 grams (¾ cup) white sugar, divided
100 grams (1 cup) almond flour
½ teaspoon table salt
3 tablespoons dark rum
The method
Directions
01
Heat the oven to 350°f with a rack in the middle position. Butter an 8-inch square pan, line the bottom with a parchment square and butter the parchment.
02
In a medium saucepan over medium, melt the butter. Remove from the heat and add the chocolate, cocoa, and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.
03
In a large bowl, vigorously whisk the egg yolks and 107 grams (½ cup) of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.
04
In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 53 grams (¼ cup) sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape in the remaining whites and gently fold them into the batter until no streaks remain.
05
Transfer to the prepared pan and gently shake or tilt the pan to level the batter.
06
Bake until the cake is slightly domed, and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools.
07
Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Italian Flourless Bittersweet Chocolate Cake - Torta Barozzi
Prep
Cook
Yield
Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to a much-celebrated flourless chocolate cake known as torta Barozzi. Created in 1886 by pastry chef Eugenio Gollini and named for Jacopo Barozzi da Vignola, a 16th-century architect, this…
Ingredients
Ingredients
141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan
20 grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting
2 teaspoons instant espresso powder
4 large eggs, separated, room temperature
160 grams (¾ cup) white sugar, divided
100 grams (1 cup) almond flour
½ teaspoon table salt
3 tablespoons dark rum
Cook Like James · The method
Directions
1
Heat the oven to 350°f with a rack in the middle position. Butter an 8-inch square pan, line the bottom with a parchment square and butter the parchment.
2
In a medium saucepan over medium, melt the butter. Remove from the heat and add the chocolate, cocoa, and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.
3
In a large bowl, vigorously whisk the egg yolks and 107 grams (½ cup) of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.
4
In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 53 grams (¼ cup) sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape in the remaining whites and gently fold them into the batter until no streaks remain.
5
Transfer to the prepared pan and gently shake or tilt the pan to level the batter.
6
Bake until the cake is slightly domed, and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools.
7
Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.
Cook Like James
Italian Flourless Bittersweet Chocolate Cake - Torta Barozzi
Prep
Cook
Yield
Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to a much-celebrated flourless chocolate cake known as torta Barozzi. Created in 1886 by pastry chef Eugenio Gollini and named for Jacopo Barozzi da Vignola, a 16th-century architect, this…
Ingredients
Ingredients
141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan
20 grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting
2 teaspoons instant espresso powder
4 large eggs, separated, room temperature
160 grams (¾ cup) white sugar, divided
100 grams (1 cup) almond flour
½ teaspoon table salt
3 tablespoons dark rum
Directions
1
Heat the oven to 350°f with a rack in the middle position. Butter an 8-inch square pan, line the bottom with a parchment square and butter the parchment.
2
In a medium saucepan over medium, melt the butter. Remove from the heat and add the chocolate, cocoa, and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.
3
In a large bowl, vigorously whisk the egg yolks and 107 grams (½ cup) of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.
4
In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 53 grams (¼ cup) sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape in the remaining whites and gently fold them into the batter until no streaks remain.
5
Transfer to the prepared pan and gently shake or tilt the pan to level the batter.
6
Bake until the cake is slightly domed, and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools.
7
Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.
