Torta Barozzi is a traditional gluten-free chocolate cake. A key feature is the mixture of peanut and almond flours.
Moist on the inside and crumbly on the outside, this chocolate cake it is typical of the small town of Vignola, Emilia Romagna.
Serves 4, Preparation 25 mins, Cooking 30 mins
- 250g dark chocolate, 75% cocoa
- 150g caster sugar
- 4 free-range eggs
- 50g peeled almonds finely minced, or use almond flour
- 50g unsalted peanuts finely minced, or use peanut flour
- 120g unsalted butter
- 30g coffee grounds, or 1 small cup of ristretto, an espresso made with half the water
- A small glass of dark rum
Method
Prepare a cup of coffee in a stovetop moka pot and keep the grounds after brewing. Or use a cup of ristretto coffee.
For the flours, blitz almonds and peanuts in your food processor.
Tip: It is better to pulse the peanuts and almonds. If the processor runs non-stop, the mixture will become too hot and release oil, affecting the flavour.
Soften the butter in a saucepan, add the chopped chocolate and melt while stirring. Set aside to cool, then add to the egg yolks and half the sugar, again while stirring.
Tip: The chocolate and butter mixture needs to have cooled to no hotter than lukewarm, otherwise it will cook the yolks
Add the flours, coffee grounds, or ristretto, and rum, and stir.
In another bowl, whip the egg whites until firm, adding the remaining sugar when they are half-whipped. Combine with the chocolate mixture, working gently upwards from the bottom of the bowl.
Line a 20-22cm cake tin with foil and pour in the mixture. The foil should overlap the tin so that the cake can be lifted out easily.
Bake in the static oven to 180°C / 350°F / Gas 4 – 25–30 minutes.
The surface should be dry and slightly wrinkled. To check the inside, insert a stick into the middle of the cake – it should come out moist.
Take the cake out of the oven, let it cool completely, then cut into squares and serve.
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