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Torta Barozzi

Torta Barozzi, Italian flourless chocolate cake, recipe
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 7 oz (200 g) dark chocolate, finely chopped
  • ¾ cup (150 g) granulated sugar
  • 4 large eggs, separated
  • ¾ cup (170 g) unsalted butter
  • ½ cup (70 g) roasted unsalted peanuts
  • ½ cup (60 g) almonds
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons strong espresso
  • Pinch of salt
  • 1 tablespoon dark rum (optional)
  • Powdered sugar, for dusting

Equipment

Instructions
 

  1. Prepare the Pan
    Preheat the oven to 325°F (163°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. Grind the Nuts
    Place the peanuts and almonds in a food processor. Pulse until finely ground, but do not turn them into nut butter.
  3. Melt the Chocolate
    Melt the dark chocolate and butter together over a double boiler or in short microwave intervals. Stir until smooth. Let cool slightly.
  4. Make Batter
    Whisk the egg yolks with the sugar until pale and creamy. Stir in the melted chocolate mixture, espresso, rum, cocoa powder, ground nuts, and salt.
  5. Whip Egg Whites
    In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the chocolate batter in batches to keep the mixture light.
  6. Bake
    Pour the batter into the prepared pan and smooth the top. Bake for 32–35 minutes. The center should remain slightly soft.
  7. Cool
    Let the cake cool completely in the pan before removing. Dust with powdered sugar before serving.

Notes

Use high-quality dark chocolate for the best flavor. Since chocolate is the star ingredient, a good bittersweet chocolate makes a big difference.
Do not over-process the nuts. Finely ground peanuts and almonds should still have a little texture.
Fold the egg whites gently into the batter to keep the cake light while still maintaining its dense, fudgy center.
Avoid overbaking. The center should look slightly soft when you remove the cake from the oven. It will continue to set as it cools.
Let the cake cool completely before slicing. The texture becomes richer and cleaner once fully cooled.
Dust with powdered sugar just before serving to keep the top looking fresh and clean.
A springform pan makes removal easier, but a regular cake pan lined with parchment paper also works well.
 
Torta Barozzi Nutrition Facts (Estimated)
10 servings per container
Serving size: 1 slice
Calories 390
Total Fat 28g 36%
Saturated Fat 14g 70%
Cholesterol 105mg 35%
Sodium 90mg 4%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 22g —
Added Sugars 20g 40%
Protein 7g 14%
Not a significant source of Vitamin D and Potassium.
Most of the calories come from dark chocolate, butter, and nuts, which also give the cake its rich texture and deep flavor. The peanuts and almonds add healthy fats and a slightly roasted taste that makes Torta Barozzi unique.

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