Discover the secret of Italy's hidden gem: Torta Barozzi

Do you think you already know a lot about Italian sweets? Who hasn't tried tiramisu, panna cotta, or crunchy cantucci? However, they can still surprise you. An example? Torta Barozzi. It's not as well-known as the previously mentioned ones, but its recipe is very interesting.

Italian cuisine is considered one of the most popular in the world. Its desserts have a special place in it and are often considered some of the most delicious.

Torta Barozzi is renowned in Italy but remains less known worldwide. It originates from the Italian region of Emilia-Romagna, more precisely from the small, charming town of Vignola near Modena. The recipe was created in 1886. The confectioner decided to honour Jacopo Barozzi, also known as Vignola, a famous Renaissance architect born in the same town, by naming the dessert after him.

The confectioner himself also gained fame. The patisserie he founded, Pasticceria Gollini, located in the centre of Vignola, still operates today. Successive generations of the Gollini family run it, and queues for the famous cake still form. Where does the success lie? Although the original Torta Barozzi recipe is closely guarded, it's known what ingredients are needed. Based on this, many recipes have been created to recreate this taste at home.

Torta Barozzi is a rich chocolate cake with an almond flavour. Its recipe does not include wheat flour, making it naturally gluten-free. It also has two ingredients that might surprise you: coffee and rum or balsamic vinegar, which give it a deep aroma. When the cake was created, it was served without any additions. Nowadays, it is often served with fruits, whipped cream, or mascarpone, as many additions pair well with chocolate. Do you want to find out how this dessert tastes? Preparing it is not difficult.

Ingredients:

• 130 grams (4.6 oz) of dark chocolate,
• 170 grams (6 oz) of butter,
• 250 grams (8.75 oz) of sugar,
• 4 eggs, whites, and yolks separated (4),
• 35 grams (1.2 oz) of almond flour,
• 40 grams (1.4 oz) of cocoa powder,
• 3 teaspoons of finely ground coffee,
• Rum or balsamic vinegar to taste.

Preparation method:

1. Melt the chocolate with the butter, stirring the mixture constantly.
2. Let it cool, then add sugar, yolks, flour, cocoa, and coffee. Mix well.
3. In a separate bowl, beat the egg whites until stiff. Add them to the prepared mixture and mix gently. Finally, add the rum or vinegar.
4. Pour the batter into a mould lined with baking paper. Bake for 40 minutes in an oven preheated to 180°C (355°F).
5. The cake is best eaten the next day, as it has the best texture then.