Thursday, February 21, 2013

Barozzi cake - recipe (including photos)

  • 250 grams of chocolate
  • 70 grams of butter
  • 60 grams of almonds
  • 4 spoons of powdered sugar
  • 4 eggs
  • 2 spoons of pine kernels (pinoli)
  • 3 grams of instant coffee
  • a bit of rum essence
  • salt 

Melt the chocolate and the butter.
Let it cool.

Put the almonds in the oven at 170 degrees Celsius until brown.

Crush the toasted almonds and mix them with 2 spoons of sugar and the powdered instant coffee.

Beat the egg yolks with the remaining sugar and separately, the egg whites with some salt.

Add the crushed almonds over the egg yolks and mix.

Add the egg yolks/almonds composition over the chocolate.

Add the pine kernels and mix.

Add the egg whites over the entire composition and mix slowly.

Grease a ceramic/glass pan with some butter and add the composition.

Put it in the oven at 170 degrees Celsius for 20 minutes, then cover the pot with an aluminum foil and let it cook for another 10-15 minutes.


The original recipe can be found here


Anonymous said...

Looks sooo gooood...and I think 4 eggs should be used ? please update this recipe it looks too good to be true.

Carmencita y Juanito said...

Thanks for noticing!:)


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