Torta Barozzi

Indulge in the decadence of Torta Barozzi, a classic Italian flourless chocolate cake celebrated for its rich, fudge-like texture and bold flavors. Originating from Emilia-Romagna, this recipe combines velvety dark chocolate, aromatic espresso, a hint of rum, and finely ground almonds to create an irresistibly complex dessert. With its rustic cocoa-dusted top and luxurious interior, this gluten-free treat is surprisingly simple to make, requiring just 20 minutes of preparation before baking to perfection. Ideal for special occasions or as a show-stopping everyday indulgence, Torta Barozzi pairs beautifully with whipped cream or a dusting of powdered sugar. Its refined flavor profile makes it an unforgettable centerpiece for your dessert table.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 grams Dark chocolate
• 150 grams Unsalted butter
• 4 large Eggs
• 150 grams Granulated sugar
• 100 grams Almond meal (finely ground almonds)
• 2 tablespoons Coffee (espresso or strong brewed)
• 1 tablespoon Rum
• 1 tablespoon Cocoa powder
• 1 pinch Pinch of salt
• 1 teaspoon Unsalted butter (for greasing)
• 1 teaspoon Cocoa powder (for dusting)

Directions

Step 1

Preheat your oven to 170°C (340°F). Grease a round 20cm (8-inch) springform pan with butter and dust it lightly with cocoa powder. Tap out any excess.

Step 2

Chop the dark chocolate into small pieces and melt it with the butter in a double boiler or heatproof bowl set over simmering water. Stir until smooth, then remove from heat and let it cool slightly.

Step 3

In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy. This may take 3-4 minutes with an electric mixer.

Step 4

Gradually blend the cooled chocolate mixture into the egg mixture. Use a spatula to fold it in gently until fully incorporated.

Step 5

Add the almond meal, espresso coffee, rum, cocoa powder, and a pinch of salt. Fold everything together until you have a smooth, homogeneous batter.

Step 6

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes. The cake should have a slightly firm crust on top but still be soft inside. A toothpick inserted in the center should come out with moist crumbs (not wet batter).

Step 8

Remove the cake from the oven and let it cool completely in the pan on a wire rack.

Step 9

Once cool, remove the cake from the pan and dust the top lightly with cocoa powder before serving.

Step 10

Serve at room temperature. Torta Barozzi is best enjoyed with a dollop of whipped cream or a sprinkle of powdered sugar if desired.

Nutrition Facts

Serving size	857.6 grams (857.6g)

Amount per serving	% Daily Value*
Calories	3698

Total Fat 266.00g	341%
Saturated Fat 123.60g	618%
Polyunsaturated Fat 0.00g
Cholesterol 1103mg	368%
Sodium 485mg	21%
Total Carbohydrate 298.10g	108%
Dietary Fiber 27.90g	100%
Total Sugars 255.20g
Protein 63.10g	126%

Vitamin D 164IU	820%
Calcium 547mg	42%
Iron 32mg	175%
Potassium 2555mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 6.6%

Carbs: 31.1%