This flourless chocolate cake is named after the famous 16th century architect Giacomo Barozzi of Vignola, by baker Eugenio Gollini. He named the cake after Barozzi because he admired complex architecture so much. The true recipe for Torta Barozzi has been kept a secret since 1886 and the original version can be found only at Caffe Gollini in Modena to this day! I’ve had this amazing cake at Caffe Gollini and I needed to recreate it at home! It melts in your mouth and is the perfect chocolate fix. This cake comes close, but I highly recommend visiting Caffe Gollini if you travel to Modena!
- 1 1/2 cups dark chocolate cut into small pieces
- 3/4 cup of cold butter cut into cubes
- 4 eggs
- 3/4 cup of sugar
- 1/4 cup of blanched unsalted peanuts
- 1/4 cup of blanched almonds (hazelnuts work well too)
- 1 1/2 tablespoons of rum (light or dark)
- 1 tablespoon ground coffee
- Powdered sugar for dusting
- Preheat the oven to 320 F.
- Create a double boiler by putting a bowl over a pan of boiling water. Place the chocolate and the butter in the bowl, whisk until melted and combined.
- Place the peanuts and almonds (or hazelnuts) in a blender and blend to a coarse powder. Note: Be careful not to over blend otherwise you’ll end up with butter!
- Crack the eggs and separate the yolks from the whites.
- Beat yolks with sugar in a large bowl then gently stir in the ground nuts, coffee and rum and melted chocolate and butter mixture.
- In a separate bowl, whisk the egg whites to stiff peaks using an electric mixer.
- Gently fold the whites into the chocolate mixture a little at a time.
- Grease a 9 inch spring form cake pan and pour in the cake mixture. Smooth out the top with a spatula.
- Bake for 35–40 minutes. Check that cake is fully cooked by sticking a knife in the center. It should come out clean.
- Cool cake over a wire rack and dust with powdered sugar.