torta barozzi {flourless chocolate cake}
Prep
Cook
Total
Yield 8
The original recipe calls for peanuts (at least that's the rumor) and most other versions call for almonds. Luisa, who taught me this recipe uses toasted hazelnuts.
Ingredients
- 250 Grams - 9 ounces dark chocolate
- 125 grams / 4.5 ounces butter
- 4 eggs
- 170 grams / 6 ounces sugar
- 10 ml / 1 tablespoon rum
- 4 teaspoons finely ground coffee
- 1/4 teaspoon salt
- 130 grams / 4.5 ounces toasted hazelnuts, peeled and chopped
- heavy cream (for whipping)
Instructions
- Preheat oven to 350F/ 180C
- Line a 12 inch springform pan with parchment.
- Melt the butter and chocolate in a bowl over a gently simmering pot of water. Set aside to cool slightly.
- Separate the yolks from the egg whites.
- Beat the yolks with the sugar until thick and creamy. Add the rum, salt and chopped nuts and coffee. Stir and then add the melted chocolate and butter.
- Beat the egg whites until stiff and gently fold into the chocolate mixture.
- Pour the mixture into the lined pan and bake for 25 minutes.
- Let cool on rack, then gently remove from pan. Let cool before cutting.
- To serve, cut into slices carefully (it's a bit fragile) and top with powdered sugar and a bit of whipped cream.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/01/torta-barozzi-flourless-chocolate-cake/