“Torta Barozzi” is an Italian flourless chocolate cake, probably one of the most famous, that was created at the end of 1800 by Eugenio Gollini. This cake was originally named after the Italian architect, Jacopo Barozzi, who was from Vignola, a city located in the north part of Italy under the province of Modena.
The Gollini family has been running the “Gollini Bakery” (http://www.tortabarozzi.it/pasticceria.htm) for decades and they are the only ones to know the original and true recipe of this cake. It is so important and so secret that this recipe has the copyright! This is the reason why all the imitations and interpretations of this cake cannot be called “torta Barozzi”, but must be called “torta tipo Barozzi” (literally: “torta like Barozzi). Here, I offer you my interpretation.
For this cake you need:
280g 60% dark chocolate
80g unsalted butter
120g peeled and grounded almonds (or almond flour)
Heavy cream if needed
1/2 glass of rum
Coffee grounds, 2-3 table spoons (better if you have an Italian moka)
In a little pot, melt the chocolate and once it is melted, add the coffee grounds until completely incorporated. If you see that the mix is too solid, add a bit of heavy cream cool from the fridge. Let this mix cool down completely.
Preheat the oven to 180C (350F). Divide the egg yolks from the whites. In a large bowl, mix the egg yolks to the sugar; once completely incorporated, add the chocolate and coffee mix, the rum, and the almonds. Mix well. In a separate bowl, whip the egg whites (add a pinch of salt to help the whites to whip) and once done, add the whites to the chocolate mix with the help of a wooden spoon with movements from the bottom to the top. Butter and flour the baking pan and place the mix in the pan. Cook for about 20 – 25 min. It is important that the cake will remain soft inside.
And voila’! The cake is done! Enjoy this cake at the end of a meal or in the afternoon with some coffee…you will not regret it!