Torta Barozzi - Decadent Italian Chocolate Cake

Ingredients

• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 150g (1 1/4 cups) almonds, finely ground 150g (1 1/4 cups) almonds, finely ground
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 4 eggs 4 eggs
• 1 shot of espresso, cooled 1 shot of espresso, cooled
• 1 teaspoon orange zest 1 teaspoon orange zest
• 1 tablespoon cocoa powder 1 tablespoon cocoa powder
• Pinch of salt Pinch of salt
• For the glaze: For the glaze:
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 11g)
• Carbohydrates: 32g (Sugars: 24g)
• Protein: 7g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   Melt the dark chocolate in a heatproof bowl set over simmering water. Stir until smooth and set aside to cool slightly.
3. 3.
   In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Pour in the cooled espresso and orange zest, and mix until combined.
6. 6.
   Gradually add the melted chocolate to the mixture, stirring until well incorporated.
7. 7.
   In a separate bowl, combine the ground almonds, cocoa powder, and salt. Gradually fold this dry mixture into the chocolate batter.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. 9.
   Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. 11.
    For the glaze, melt the dark chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth and glossy.
12. 12.
    Pour the glaze over the cooled cake, allowing it to drip down the sides.
13. 13.
    Let the glaze set before serving. Slice and enjoy!

Treat your ingredients with care...

• Almonds — Make sure to finely grind the almonds for a smooth texture in the cake batter.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Espresso — If you don't have espresso, you can substitute with strong brewed coffee.

Tips & Tricks

• To enhance the chocolate flavor, you can add a splash of coffee liqueur to the glaze.
• Serve the Torta Barozzi with a dusting of powdered sugar and a dollop of whipped cream for an extra touch of indulgence.
• For a nut-free version, you can substitute the ground almonds with an equal amount of finely ground oats.

Serving advice

Serve the Torta Barozzi at room temperature to fully appreciate its flavors and texture. Cut into elegant slices and present on individual dessert plates.

Presentation advice

Garnish each slice of Torta Barozzi with a sprinkle of cocoa powder and a few slivered almonds for an attractive presentation. Serve on a decorative dessert plate or cake stand.