Flourless Italian Chocolate Torta Recipe

By CHRISTOPHER KIMBALL, Associated Press

Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to the sumptuous flourless chocolate cake known as torta Barozzi.

Created in 1886 by pastry chef Eugenio Gollini and named in honor of Jacopo Barozzi da Vignola, a 16th-century architect, this much-loved candy continues to be produced today according to a closely guarded secret recipe.

Professional and amateur bakers have attempted to recreate the dessert and we decided to design a formula. It is well known that Barozzi torta is prepared without wheat flour, and therefore gluten-free. Instead, a combination of ground peanuts and almonds—along with whipped egg whites—provides a structure that’s both rich and dense, yet remarkably light.

When developing this recipe from our “Milk Street Bakes” cookbook, we found that we could skip the peanuts because almond flour alone worked well. To obtain a complex chocolate, we use both cocoa powder and bittersweet chocolate. For best results, look for chocolate with around 70 percent cocoa solids. And don’t use natural cocoa. The recipe will still work, but the cake will be lighter in color and not as deep in flavor as when made with Dutch-processed cocoa.

Instant espresso powder accentuates the deep, roasted, bitter notes and a dose of dark rum enhances the flavors with its fiery character.

Be careful not to overcook the cake. Remove from the oven when a toothpick inserted in the center comes out with a few sticky crumbs clinging to it. After 30 to 45 minutes of cooling, the cake is inverted out of the mold; don’t worry about re-inverting it. The real Barozzi torta is left upside down to be cut and served. Serve with lightly sweetened mascarpone, whipped cream or vanilla ice cream.

Flourless Italian Chocolate Torta

Ingredients:

141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus a little more for the pan

6 ounces bittersweet chocolate, chopped

21 grams (¼ cup) Dutch-processed cocoa powder, plus extra for sprinkling

1 tablespoon instant espresso powder

4 large eggs, separated, room temperature

161 grams (¾ cup) white sugar, divided

100 grams (1 cup) almond flour

½ teaspoon table salt

3 tablespoons of dark rum

Instructions:

1. Heat oven to 350°F with rack in middle position. Butter an 8-inch square pan, line the bottom with a square of parchment paper and butter the parchment paper.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add chocolate, cocoa and espresso powder. Let sit for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; let cool until barely warm to the touch.
3. In a large bowl, whisk the egg yolks and 107 grams (½ cup) sugar vigorously until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until combined. Add the almond flour and salt, then whisk until completely incorporated. Stir in rum; Cancel.
4. In a stand mixer fitted with the whisk attachment or in a large bowl fitted with a hand mixer, beat the egg whites over medium-high heat until foamy, 1 to 2 minutes. With the mixer running, gradually add the remaining 54 grams (¼ cup) sugar, then beat until the whites form soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape out the rest of the whites and gently fold in until well combined. Transfer to the prepared pan and gently shake or tilt the pan to level the batter.
5. Bake until the cake is slightly domed and a toothpick inserted in the center comes out with a few crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for 30 to 45 minutes; the cake will deflate slightly as it cools.
6. Run a paring knife around the inside edge of the pan to loosen the cake, then invert it onto a plate. if necessary, peel off and discard the parchment paper. Cool completely. Sprinkle with cocoa before serving.

EDITOR’S NOTE: For more recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap

Originally published: December 27, 2024 at 11:39 a.m. PST