One of the most famous and intriguing Italian flourless cakes is the Torta Barozzi, a classic Italian dessert that’s been delighting chocolate lovers for over a century. This cake has an incredible backstory and a flavor profile that sets it apart from other flourless chocolate cakes.
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The recipe uses ground peanuts in place of wheat flour, which makes the cake flavorful and moist. Whipped egg whites give the cake structure but also give it a light texture. It's a curious cake on paper, but in the end, it's both light and dense and deeply chocolaty and super delicious.
How to Make Torta Barozzi
You can find the full recipe for this cake via Kimball or Milk Street's Instagram, but here's the gist.
In a mixing bowl, whisk egg yolks and sugar together until light and creamy. Gently fold in the chocolate mixture, followed by almond flour (which is used in place of the ground peanuts) and a pinch of sea salt. Whisk again to fully incorporate.
Pour the batter into a parchment-lined baking pan and smooth the top. Bake at 350° for about 30 minutes. Timing is crucial with a flourless cake, as it can burn quickly, so keep an eye on it.
The result is a cake that is deeply chocolatey, slightly nutty and rich without being heavy. This cake is best served at room temperature with a dusting of powdered sugar or a dollop of whipped cream. You can also pair it with fresh berries or a drizzle of chocolate sauce for an extra indulgent touch.
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