Torta Barozzi

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    317
based on 28 ratings

A dark chocolate flourless cake made with ground almonds, flavoured with a hint of coffee and rum. This version of the Italian recipe contains some peanuts, which are roasted and then ground. You could use hazelnuts or almonds instead, then use a multi mill or food processor to process until finely ground. In Italy this cake is often served with mascarpone cream or a few drops of balsamic vinegar, or you could serve it with some sour cherries in syrup.

recipe updated Mar 12, 2025

Ingredients

  • Dark chocolate icon
    Dark chocolate
    220 g
  • Butter icon
    Butter
    100 g
  • Unsalted peanuts icon
    Unsalted peanuts
    70 g
  • Cocoa powder icon
    Cocoa powder
    as needed
  • Caster sugar icon
    Caster sugar
    160 g
  • Egg yolk icon
    Egg yolk
    4
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Ground almonds icon
    Ground almonds
    70 g
  • Espresso icon
    Espresso
    50 g
  • Rum icon
    Rum
    25 g
  • Egg white icon
    Egg white
    4

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Round pan - 23cm (9")
  • kCook icon Easywarm bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Serving plate

Step preview

  1. Pre-heat oven - 160°C
  2. Grease and line a clean round pan with parchment paper
  3. Add cocoa powder to the round pan
  4. Coat the inside of the pan, tip out the excess and set aside
  5. Attach Creaming beater
  6. Add dark chocolate and butter to the EasyWarm Bowl
  7. Mix with splashguard fitted until melted - 10 min, 7, Stir 1
  8. Remove the bowl from the machine and set aside
  9. Attach Whisk
  10. Add caster sugar, egg yolk and vanilla extract to the Kenwood Bowl
  11. Mix until combined - 2 min, Speed 5
  12. Transfer content of Kenwood Bowl to EasyWarm Bowl
  13. Add unsalted peanuts, ground almonds, espresso and rum to the EasyWarm Bowl
  14. Fold until well combined then set aside
  15. Clean Kenwood Bowl
  16. Attach Whisk
  17. Add egg white to the Kenwood Bowl
  18. Whisk until soft peaks form - approx 1 min 50 sec, Speed Max
  19. Transfer one third of egg whites to EasyWarm Bowl
  20. Fold carefully until combined
  21. Repeat adding one third of the egg white at a time and folding carefully
  22. Transfer chocolate mixture to round pan
  23. Spread until level
  24. Bake - 35 min, 160°C
  25. Remove from oven and let cool
  26. Turn out cake onto serving plate carefully
  27. Serve
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