Torta Barozzi: The Mystery Chocolate Fudge Cake of Vignola
Sandy Yin
You said you’d bake us a caaaake, you said you’d bake us a caaaake, you said you’d bake us a caaaake, you said you’d bake us a caaaake.
ingredients
- 1/2 cup (2 ounces) blanched almonds, toasted
- 2 1/2 tablespoons confectioner’s sugar
- 1/4 cup cocoa (not Dutch process)
- 1 1/2 tablespoons unsalted butter
- 3 to 4 tablespoons all-purpose unbleached flour (organic stone-ground preferred)
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons (4 ounces) sugar
- 4 1/2 tablespoons smooth peanut butter or almond butter
- 4 large eggs, separated
- 6 ounces bittersweet chocolate, melted and cooled
- 1/2 ounce unsweetened chocolate, melted and cooled
- 2 tablespoons instant espresso coffee granules, dissolved in 1 tablespoon boiling water
- 2 teaspoons dark rum
- 2 teaspoons vanilla extract
See full recipe
notes
From The Splendid Table You want natural unsweetened cocoa powder for this recipe, not Dutch process which has been treated to neutralize cocoa's acidity.
Source: Sandy Yin
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