torta barozzi

This flavourful Italian cake has a rich almond and cocoa flavour characterized by an intense aftertaste of rum and coffee.
This flavourful Italian cake has a rich almond and cocoa flavour characterized by an intense aftertaste of rum and coffee. It was invented in 1907 by Eugenio Gollini who dedicated it to Jacopo Barozzi da Vignola, a famous 16th-century architect.
Traditionally, the cake is consumed for breakfast with coffee or tea on the side, while the rich flavours make torta Barozzi the perfect complement to various custards or vanilla ice cream
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    Gluten-Free Chocolate, Peanut and Coffee Ground Cake from Emilia Romagna.
  2. MypinchofItaly

    Recipe Torta Barozzi, Gluten-Free Chocolate, Peanuts and Coffee Grounds Cake from Emilia Romagna

    Italian cooking Serves 4, Preparation 25 mins, Cooking 30 mins 250 g of dark chocolate 70% 150 g of sugar 4 eggs 50 g peeled almonds to be ground or almond flour 50 g unsalted peanuts to be ground 120 g softened unsalted butter 30 g Coffee grounds or 1 small cup of ristretto coffee A small...
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    Torta Barozzi.jpeg

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    Torta Barozzi.jpeg

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    Torta Barozzi.jpeg

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    Torta Barozzi.jpeg

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    Torta Barozzi.jpeg

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