Torta Barozzi (also known as Torta Nera) is a classic Italian flourless chocolate cake that originates from Vignola in Emilia-Romagna. The original formula from Pasticceria Gollini remains a closely guarded secret, so this is our faithful interpretation. This rich cake combines ground almonds and peanuts with plenty of dark chocolate, a touch of coffee and rum, yielding a dense, fudgy dessert with an intense chocolate flavour.
When people think of Italian flourless chocolate cakes they often recall Torta Caprese, but Torta Barozzi is equally celebrated throughout Italy. Created in 1886 by pastry chef Eugenio Gollini from Vignola, the cake’s exact recipe has been kept secret for generations. Still, there is a widely accepted set of ingredients and techniques used today, which this recipe follows closely.
The texture is dense, fudgy and slightly crumbly, similar to a brownie but with a uniquely Italian character thanks to the ground nuts and the aromatic presence of coffee and rum. Because it uses ground almonds and peanuts instead of flour, it’s naturally gluten-free and makes a superb dessert for anyone who appreciates an intensely chocolatey treat.
Ingredients
Below is a visual of the ingredients and some helpful notes and substitutions to guide you.
Ingredient notes and substitutions
- Unsalted peanuts – If you only have salted peanuts, rinse them quickly in cold water twice and dry thoroughly before using to remove excess salt.
- Blanched almonds – Pre-ground almonds are fine, but measure them by weight if using ground rather than whole almonds.
- Dark chocolate – We used 70% cocoa. Avoid going much lower in cocoa percentage unless you prefer a sweeter cake; higher cocoa percentages also work.
- Coffee grounds – Use real ground coffee for a moka pot or filter coffee, not instant coffee. A 100% Arabica espresso-style grind works well.
- Sugar – Caster (superfine) sugar dissolves quickly and gives a smoother texture, but granulated sugar is an acceptable substitute.
- Butter – Use unsalted butter.
- Rum – Dark rum adds depth. Hazelnut liqueur such as Frangelico is a delicious alternative, or omit the alcohol if preferred.
Step by step photos and instructions
- Melt the chocolate – place the butter and chopped chocolate in a small saucepan and warm gently over low heat until melted, stirring frequently. Do not let the mixture boil.
- Whisk eggs and sugar – separate the eggs. Put the yolks in a large bowl, remove 2 tablespoons of sugar and reserve them for the whites, then whisk the remaining sugar into the yolks with an electric whisk until thick and pale.
- Blitz the nuts – pulse the almonds and peanuts in a food processor until they form fine crumbs. Take care not to over-process, which can release oils and turn the mixture pasty.
- Mix the batter – fold the ground nuts, cooled melted chocolate, coffee grounds and rum into the egg yolk mixture along with a small pinch of salt until fully combined.
- Whip egg whites – using clean, dry beaters, whisk the egg whites until foamy. Add the reserved 2 tablespoons of sugar and continue whisking until glossy, stiff peaks form.
- Fold and bake – gently fold one third of the whipped egg whites into the chocolate mixture to loosen it, then fold in the remaining whites until just incorporated. Transfer the batter into a prepared 9-inch springform tin lined with parchment, smooth the surface and bake at 160°C (320°F) for about 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin before removing.
Recipe Tips
- Use clean beaters – any trace of yolk will prevent the whites from whipping properly, so wash and dry beaters after preparing the yolks.
- Don’t overwhip the whites – add the reserved sugar once the whites are frothy, then whisk to glossy, stiff peaks. If the whites become lumpy or start to collapse, they’ve been overwhipped.
- Alcohol options – Frangelico or another nutty liqueur is a tasty substitute for rum, or you can omit alcohol entirely.
- Check for doneness – a clean skewer is the best indicator that the cake is baked through.
- Storage – this cake improves with time and keeps well for 5–7 days refrigerated. Its dense, fudgy nature means the flavour deepens overnight.
More Italian desserts to try
Italian Desserts
Torta Caprese (Flourless Italian Chocolate Cake)
Italian Desserts
Ricotta al Caffè
Italian Desserts
Pistachio Tiramisu
Italian Desserts
Zuccotto (Sponge Cake with Ricotta Filling)
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Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and sometimes video to help you get great results.
Torta Barozzi (Flourless Italian Chocolate Cake)
By Emily
Equipment
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Parchment paper
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9 inch springform cake tin
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Electric whisk
Ingredients
- 250g g (8.8oz) dark chocolate, 70% cocoa, broken into pieces
- 140 g (5oz) unsalted butter
- 4 large eggs
- 50 g (1/2 cup) almonds
- 50 g (1/2 heaping cup) peanuts
- 15 g (2 tablespoons) ground coffee, (see notes)
- 160 g (3/4 cup plus 1 tablespoon) sugar
- 2 tablespoons dark rum
Instructions
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Preheat the oven to 160°C (320°F). Lightly grease a 9-inch springform tin and line the bottom with parchment paper.
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Melt the chocolate and butter together over low heat, stirring until smooth. Remove from heat and let cool slightly.
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Pulse the almonds and peanuts in a food processor to a fine crumb, taking care not to over-process.
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Separate the eggs. Place the yolks in a large bowl, set aside 2 tablespoons of sugar for the whites, then whisk the remaining sugar into the yolks until thick and pale.
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Fold the ground nuts, coffee, rum and cooled chocolate into the yolk mixture until evenly combined.
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With clean beaters, whisk the egg whites until frothy, add the reserved 2 tablespoons of sugar and whisk until stiff, glossy peaks form.
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Gently fold the egg whites into the chocolate mixture in three additions until fully incorporated.
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Pour the batter into the prepared tin and smooth the top evenly.
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Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean. Cool the cake completely in the tin, then remove and serve.
Notes
- Ground coffee – use ground coffee intended for a moka pot or coffee machine (not instant). A 100% Arabica espresso blend works well.
- Clean beaters – ensure beaters are clean and dry after whipping the yolks; even a small amount of yolk will prevent the whites from whipping properly.
- Don’t overwhip whites – add the reserved sugar once the whites are frothy and stop whisking when glossy, stiff peaks form.
- Alcohol – Frangelico or other nutty liqueurs are a tasty substitute for rum, or omit if you prefer no alcohol.
- Doneness – a clean skewer indicates the cake is baked through.
- Storage – the cake keeps well and often tastes better the next day; store in the refrigerator for up to 5–7 days.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables referred to are medium unless noted.
- Recipes are tested using a fan (convection) oven unless specified.
- Nutrition information is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.