The torta Barozzi, a rich flourless chocolate cake from Italy, is renowned for its unique structure created without wheat flour, relying instead on ground almonds and whipped egg whites.
In developing our version of the torta Barozzi, we discovered that almond flour alone suffices to create the cake's rich yet light texture, complemented by both cocoa powder and bittersweet chocolate.
Attention to detail is essential when baking torta Barozzi; overbaking leads to a dry cake, while the ideal texture is achieved when a toothpick comes out with a few sticky crumbs.
For serving, the traditional way is to leave the torta Barozzi upside down after baking, ideally accompanied by lightly sweetened mascarpone, whipped cream, or vanilla gelato.
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