This Italian Torta Barozzi is worthy of a celebration, and that’s exactly what I am doing today. You see today marks the one year Anniversary of My Global Cuisine! A sincere thank you to all my followers for their kindness and support.
Today is also the birthday of my late son Kyle. If Kyle were with us, he would be 17 years old. Kyle loved chocolate cake so in his honor I choose a chocolate dessert for this post. Today is also Earth Day. So I am pleased to say that this torte is made with all of mother natures goodness. Anyway, back to this amazing Italian Torta Barozzi. I am not a big fan of overly sweet desserts. I love this Italian Torta Barozzi because it has the perfect balance of sugar and cocoa. Its delicious and indulgent, but it’s also flour-less as the almond replaces the flour making it gluten free. A plus for those of you are gluten intolerant or just looking to cut back on simple carbs.
Now, let’s talk about the history of this Italian Torta Barozzi, and secret recipe. The Caffe-Pasticceria Gollini, located in the historic centre of Vignolia since 1887 is famous for the production of two cakes, Torta Barozzi and Torta Muratori. They are named as such in honor of the architect, Jacopo Barozzi, known as II Vignola, and the historian, Ludovico Antonio Muratori. The two cakes are made by hand in the old way, using absolutely genuine materials without coloring or preservatives, and their recipes have been handed down by the Gollini from generation to generation.
The story goes that Eugenio Gollini loved to try out new recipes to create desserts with a complex architecture. He would prepare an example and let customers try it, and then improve it, day after day, by making subtle changes in the quantities and working methods until he’d decided that it was not possible to do any better.
In this way, the Torte Barozzi began to perfume the porticoes, lanes and stones of Vignola’s historic centre and the population became used to the delicious aroma of chocolate wafting out of the Pasticceria. Even today, the genuine recipe remains scrupulously hidden within the walls of the family workshop. The recipe on this post is not the original one, but pretty close. I have been to La Pasticceria Gollini in Modena and have I tried their Torta Barozzi and I can guarantee you, this one is just as good!
- ½ cup slivered almonds, toasted
- 2 TBSP confectioners sugar
- 3 TBSP cocoa
- 8 TBSP butter - room temperature - cut into small pieces
- ½ cup + 2 TBSP of sugar
- 4½ TBSP of peanut butter
- 4 eggs - separated
- 7 OZ bittersweet good quality chocolate melted
- 2½ TBSP of instant coffee powder dissolved in 1TBSP of hot boiling water
- 1½ TSP of dark rum
- 2 TSP of pure vanilla extract
- Preheat oven to 375 degrees. Place an 8 inch springform over a piece of parchment paper. Draw a circle around it and cut it. You will use that in order to cover the bottom of your pan. Butter and flour the springform and place the parchment paper on the bottom. Set aside.
- - Lightly toast the slivered almonds and cool them before grinding. Combine almonds, sugar and cocoa in food processor. Process to fine powder.
- - On a kitchen Aid mixer, or if using a hand mixer cream butter and confectioners sugar to almost white and fluffy.
- - Add peanut butter and yolks. Beat to smooth.
- - Reduce speed and beat in melted chocolate, coffee, rum and vanilla. Transfer to another bowl.
- - Fold in almond powder mixture by hand.
- - Whip egg whites and fold in ¼ at the time. Make sure the egg whites completely incorporates into the batter. Don't rush.
- - Transfer the batter to the baking pan and bake for 15 minutes at 375 degrees and then reduce the heat to 325 and bake another 15-20 minutes.
- - Cool completely on a rack.
- - Serve on it's on or with whipped cream and fresh rasberries on the side.
- - Enjoy!