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Torta Barozzi

Best Season Suitable throughout the year
Description

The Torta Barozzi, a rich and flavorful dessert, hails from Vignola, a town in the Emilia-Romagna region of Italy. Created in 1886 by Eugenio Gollini, this cake is a well-guarded secret, with its precise recipe known only to a select few. The combination of almonds, chocolate, and coffee creates a dense, aromatic treat that’s perfect for special occasions or as an indulgent end to a meal. 

Ingredients
  • 300 grams unpeeled almonds
  • 250 grams sugar
  • 150 grams butter
  • 75 grams dark chocolate
  • 15 grams unsweetened coca powder
  • 5 eggs
  • 1-2 teaspoon of coffee powder
Preparation

  1. Toast the almonds in the oven (about 10 ° minuti/180), leave to cool and powder in a mixer. Mount the egg whites until stiff and set aside.

  2. In a bowl or mixer beat the egg yolks with the sugar, stir in the egg whites, then the almond powder and cocoa. Water bath melt the chocolate with the butter, add the rest of the dough slowly, add the coffee powder.

  3. Bake in hot oven at 160 ° for 40 minutes.

Keywords: dessert, cake, tart, torta, italy, italian, barozzi, pasteries
Read it online: https://www.cooking-vacations.com/recipe/torta-barozzi/