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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
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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