My Global Cuisine

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Recipes
    • Breakfast
    • Appetizers
    • Main Course
    • Side Dish
    • Soups + Salads
    • Dessert
    • Drinks
  • Cuisine
  • Travel
  • Contact

Italian Torta Barozzi

Filed Under: Cuisine, Dessert, Italian, Popular
April 22, 2017 by myglobalwordpress 5 Comments

Jump to Recipe

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.

Italian Torta Barozzi|My Global Cuisine

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!

Italian Torta Barozzi|My Global Cuisine

 

Italian Torta Barozzi|My Global Cuisine
Print Recipe
5 from 1 vote

Italian Torta Barozzi

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Servings: 10 -12
Author: My Global Cuisine

Ingredients

  • 1/2 cup slivered almonds toasted
  • 2 TBSP confectioners sugar
  • 3 TBSP cocoa
  • 8 TBSP butter - room temperature - cut into small pieces
  • 1/2 cup + 2 TBSP of sugar
  • 4 1/2 TBSP of peanut butter
  • 4 eggs - separated
  • 7 OZ bittersweet good quality chocolate melted
  • 2 1/2 TBSP of instant coffee powder dissolved in 1TBSP of hot boiling water
  • 1 1/2 TSP of dark rum
  • 2 TSP of pure vanilla extract

Instructions

  • 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 1/4 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!

Filed Under: Cuisine, Dessert, Italian, Popular Tagged With: Almond, coffee powder, dark chocolate, rum

Comments

  1. Janine says

    April 25, 2017 at 4:54 pm

    5 stars
    Brava!! This was delicious. Very rich and the flavor of cocoa and the coffee added a nice punch to every bite. Perfect with an afternoon espresso! Well done Carla!

    Reply
    • myglobalwordpress says

      April 26, 2017 at 7:31 pm

      Thanks Janine! I am so glad you tried this wonderful chocolate torte and loved it!

      Reply
  2. Tracy says

    May 18, 2019 at 5:45 pm

    Trying this today fora northern Italian themed dinner party.

    Reply
    • myglobalwordpress says

      June 13, 2019 at 12:57 am

      How great! I hope you like it! It is a crowd pleaser.😃

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hello + Welcome

Welcome to My Global Cuisine! I am so glad you found my page! Would you like to know more [about me...]

Subscribe

Featured Recipes

The Ultimate Chopped Salad|My Global Cuisine

The Ultimate Chopped Salad

Apricot Couscous|My Global Cuisine

Apricot Couscous with Preserved Lemons

Moroccan Chicken Tagine with Prune and Apricots|My Global Cuisine

Moroccan Chicken Tagine with Prunes and Apricots

Categories

Archives

Popular Recipes

Chicken Adobo|My Global Cuisine

Chicken Adobo

Italian Torta Barozzi|My Global Cuisine

Italian Torta Barozzi

Thai Red Curry Chicken with Basil|My Global Cuisine

Thai Red Curry Chicken with Basil

Banana Bread|My Global Cuisine

Banana Bread

Copyright © 2022 My Global Cuisine
Web Design by Viva la Violette