Torta Barozzi Recipe

Prepare oven and pan

Preheat the oven to 325°F (160°C). Lightly butter a 9-inch (23 cm) springform pan or 9-inch round cake pan with removable bottom. Dust the bottom and sides with cocoa powder, tapping out excess.

Melt chocolate and butter

Place the chopped dark chocolate and 6 tablespoons cubed butter in a heatproof bowl set over a saucepan of simmering water (double boiler) or use short bursts in a microwave, stirring frequently, until smooth. Remove from heat and let cool slightly.

Whisk eggs and sugar

In a large bowl, whisk together the 5 whole eggs and 1 cup granulated sugar vigorously until mixture is pale, slightly thickened, and sugar is mostly dissolved (about 2–3 minutes by hand or 1–2 minutes with electric mixer on medium).

Combine chocolate and egg mixture

Temper the eggs by pouring about one-quarter of the warm melted chocolate into the egg-sugar mixture while whisking constantly. Then fold the remaining chocolate into the egg mixture with a spatula until homogeneous. Add 1 tsp vanilla extract and 1 tsp instant espresso powder (if using), and stir to combine.

Incorporate dry ingredients

Sift or whisk together 1.5 cups almond flour, 1/2 cup sifted unsweetened cocoa powder, and 1/4 tsp fine sea salt. Gently fold the dry mixture into the chocolate-egg batter in 2 additions using a rubber spatula, scraping the bowl to ensure no streaks remain. Do not overmix — fold until just combined.

Bake

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for 28–35 minutes, or until the top is set and a thin crust forms; the center should still be slightly soft (a toothpick inserted should come out with a few moist crumbs, not wet batter).

Cool and remove

Remove the cake from the oven and let cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, release the springform (if used) and transfer cake to a wire rack to cool completely. The cake will settle and its texture will become fudgier as it cools.

While the cake bakes or cools, prepare the cherry sauce. Reserve 2–3 whole Luxardo cherries for garnish. Chop the remaining cherries roughly and place in a small saucepan with 3 tablespoons of Luxardo syrup, 1 teaspoon unsalted butter and 1/2 teaspoon fresh lemon juice.

Warm the mixture over low heat, stirring occasionally, until the butter melts and the sauce is glossy and slightly reduced, about 4–6 minutes. Taste and adjust: add a bit more syrups if you prefer it sweeter. Remove from heat and let cool to warm room temperature.

Plate the cake: transfer the cooled cake to a serving plate. If desired, dust the top lightly with 1 tablespoon confectioners' sugar using a fine sieve and scatter the reserved whole Luxardo cherries on top or serve them alongside each slice.

Spoon 1–2 tablespoons of the warm cherry sauce beside each slice when serving, and sprinkle a tiny pinch (about 1/8–1/4 tsp) of flaked sea salt over the sauce or cake for contrast, if desired.

Storage: store leftover cake tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Warm gently before serving to restore fudgy texture.