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 for Jacopo Barozzi da Vignola, a 16th-century architect, the much-loved sweet continues today to be produced according to a closely guarded secret recipe.
Professional and home bakers alike have attempted to re-create the dessert, and we set out to devise a formula. It’s well known that torta Barozzi is made without wheat flour, and is therefore gluten-free. Instead, a combination of ground peanuts and almonds — along with whipped egg whites — delivers a structure that’s somehow rich and dense yet remarkably light.
When developing this recipe from our cookbook “ Milk Street Bakes,” we found that we could skip the peanuts, as almond flour alone worked well. To achieve a complex chocolatiness, we use both cocoa powder and bittersweet chocolate. For best results, look for chocolate with about 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 quite as deep in flavor as when made with Dutch-processed cocoa.
Instant espresso powder accentuates the deep, roasty, bitter notes and a dose of dark rum lifts the flavors with its fieriness.
Take care not to overbake the cake. Remove it from the oven when a toothpick inserted at 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 pan; don’t worry about re-inverting it. True torta Barozzi is left upside down for cutting and serving. Serve with lightly sweetened mascarpone, whipped cream, or with vanilla gelato.
Italian Flourless Chocolate Torta
141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan
6 ounces bittersweet chocolate, chopped
21 grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting
1 tablespoon instant espresso powder
4 large eggs, separated, room temperature
161 grams (¾ cup) white sugar, divided
100 grams (1 cup) almond flour
Heat the oven to 350°F with a rack in the middle position. Butter an 8-inch square pan, line the bottom with a parchment square and butter the parchment.
In a medium saucepan over medium,melt the butter. Remove from the heat and add the chocolate, cocoa and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.
In a large bowl, vigorously whisk the egg yolks and 107 grams (1/2 cup) of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.
In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 54 grams (¼ cup) sugar, then beat until the whites hold 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 on the remaining whites and gently fold in until well combined. Transfer to the prepared pan and gently shake or tilt the pan to level the batter.
Bake until the cake is slightly domed and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools.
Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; if needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.
EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap
