If you love rich desserts but need a gluten-free option, an Italian-style flourless cake is the perfect indulgence. These cakes are intensely chocolatey, moist and incredibly satisfying. While traditional flourless chocolate cakes are often dense and fudgy, Italian variations tend to have a slightly lighter texture thanks to whipped egg whites, giving them a unique structure that’s both rich and airy.
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.
Longtime food editor, TV host and founder of Milk Street Christopher Kimball (@cpkimball) shared a Torta Barozzi-inspired recipe on Instagram (@177milkstreet). It looked absolutely delicious and as someone who has had to go gluten-free recently, it made me extra excited. Here's what you need to know.
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View this post on InstagramA post shared by Christopher Kimball’s Milk Street (@177milkstreet)
Torta Barozzi is a delicious flourless chocolate cake that traces its history back to the late 1880s and is still served in Vignola, Italy. As the story goes, it was created by baker Eugenio Gollini in 1886 (or 1897 if you believe other sources) and named for famous Renaissance architect Jacopo Barozzi.
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.
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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.
Start by melting a generous amount of butter in a saucepan. Once melted, add chopped dark chocolate, espresso powder and cocoa powder. Whisk everything together until smooth and well blended. Let the mixture cool slightly.
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.
In a separate bowl, beat the egg whites with sugar until they form stiff peaks. This is the secret to giving the cake its light yet rich texture. Carefully fold the egg whites into the batter.
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.
Once baked, immediately flip the cake out of the pan onto a wire rack, remove the parchment paper, and then flip it back over onto another cooling rack. This prevents it from overcooking in the pan.
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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