Torta Barozzi Recipe
Flourless Chocolate and Almond Cake, Pistachio Ice Cream, Chocolate Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Method
Cake Preparation
- 1
Melt Chocolate and Butter
In a saucepan over low heat, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.
- 2
- 3
Combine Mixtures
Gradually add the melted chocolate mixture to the egg mixture, stirring constantly to combine.
- 4
Add Dry Ingredients
Sift in the ground almonds and cocoa powder, folding gently until just combined.
- 5
Bake the Cake
Pour the batter into a greased and lined 9-inch (23 cm) round cake pan. Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until set. Let cool in the pan for 10 minutes before transferring to a wire rack.
