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Torta Barozzi

Serves: 12Category: Cake, ChocolateCourse: DessertMachine: MixerTotal time (min.): 65
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A dark chocolate flourless cake made with ground almonds, flavoured with a hint of coffee and rum. This version of the Italian recipe contains some peanuts, which are roasted and then ground. You could use hazelnuts or almonds instead, then use a multi mill or food processor to process until finely ground. In Italy this cake is often served with mascarpone cream or a few drops of balsamic vinegar, or you could serve it with some sour cherries in syrup.

Ingredients

Tools

Method

  1. Pre-heat oven - 160°C
  2. Grease and line a clean round tin with parchment paper
  3. Add cocoa powder to the round tin
  4. Coat the inside of the pan, tip out the excess and set aside
  5. Attach Creaming beater
  6. Add dark chocolate and butter to the EasyWarm Bowl
  7. Mix with splashguard fitted until melted - 10 min, 7, Stir 1
  8. Remove the bowl from the machine and set aside
  9. Attach Whisk
  10. Add caster sugar, egg yolk and vanilla extract to the Kenwood Bowl
  11. Mix until combined - 2 min, Speed 5
  12. Transfer content of Kenwood Bowl to EasyWarm Bowl
  13. Add unsalted peanuts, ground almonds, espresso and rum to the EasyWarm Bowl
  14. Fold until well combined then set aside
  15. Clean Kenwood Bowl
  16. Attach Whisk
  17. Add egg white to the Kenwood Bowl
  18. Whisk until soft peaks form - approx 1 min 50 sec, Speed Max
  19. Transfer one third of egg whites to EasyWarm Bowl
  20. Fold carefully until combined
  21. Repeat adding one third of the egg white at a time and folding carefully
  22. Transfer chocolate mixture to round tin
  23. Spread until level
  24. Bake - 35 min, 160°C
  25. Remove from oven and let cool
  26. Turn out cake onto serving plate carefully
  27. Serve

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