Torta Barozzi Italian Chocolate Cake

Torta Barozzi Italian chocolate cake

 The Torta Barozzi is an Italian chocolate cake featuring almonds, making it a rich and satisfying dessert. This cake is easy to make, relying on egg whites to help raise the batter during baking. Since the recipe uses almond flour, the texture will be denser. Due to the absence of gluten, the cake will rise less than one made with wheat flour.

The Torta Barozzi dates to the late 1800s and has inspired many interpretations and variations. The primary ingredients typically include chocolate, eggs, almonds or peanuts, and coffee, such as espresso.

In my version, I use almond flour, toasted sliced almonds, and chocolate bar chunks for added texture and depth of flavor. I incorporate espresso shots to enhance the coffee flavor and keep its Italian character. This recipe is perfect for anyone who has an espresso maker.

Ingredients for Torta Barozzi Chocolate Cake

• 1 cup blanched almond flour

• 3 oz dark chocolate bar (70% to 72% cacao)

• ½ cup toasted sliced almonds

• 5 eggs (yolks and whites separated)

• ¼ tsp cream of tartar

• 10 tbsp granulated sugar

• 2 shots (2 oz) espresso

• 2 oz unsweetened cocoa powder

• 1 tbsp Grand Marnier (orange liqueur)

• ½ tsp sea salt

For Preparing the Cake Pan

• 3 tbsp unsalted butter

• 1 tbsp cocoa powder

For Finishing the Cake

•  3 tbsp Confectioner Sugar

Instructions for the Chocolate Almond Cake

1. Using a small food processor, finely chop ½ cup toasted sliced almonds.

2. Dice the chocolate bar into small pieces using a chef's knife on a cutting board.

3.  Using room temperature eggs, separate the egg yolks and the egg whites into clean bowls.

4.  Using a stand mixer, add the egg whites and Cream of Tartar. Use the whip attachment and run the stand mixer at medium speed first, then medium-high. Beat the egg whites until stiff; this should take 3 minutes. Scoop the beaten egg whites out of the mixer and into a clean bowl; you will need the mixer for more steps.

5. Pour two shots of hot espresso into a clean bowl with cocoa powder. Mix thoroughly dampening the cocoa powder and let it cool.

6.  Using a stand mixer with the paddle attachment, thoroughly cream the egg yolks, sugar, orange liqueur, and espresso with cocoa powder.

7. Add the almond flour and salt slowly to the mixer until combined.

8. Add the finely chopped toasted almonds and diced chocolate bar pieces to the creamed mixture with the stand mixer at medium speed until thoroughly combined.

9.  Remove the stand mixer bowl and fold the egg whites into the cream mixture. Be careful not to deflate the egg whites as you fold them in.

10. Use softened butter to coat the bottom and walls of a 9-inch round non-stick cake pan. Then, dust with 1 tbsp cocoa powder. The cocoa powder can be easily coated onto the pan walls and bottom by covering the pan with cling wrap and shaking it.

11. Add the batter to the cake pan and smooth the top with a rubber spatula until uniform.

12. Bake for 40 to 45 minutes in a preheated 350° F oven. When the cake is done, a toothpick should come out clean when inserted.

13. Let cool for at least 30 minutes; the cake can be removed from the pan when inverted.

14.  Finish the cake by gently sifting a fine coating of powdered sugar onto the cake using a strainer.

Torta Barozzi with chocolate and almonds and a coating of coating of powdered sugar

For another flourless cake, see our French Walnut Dessert cake.