Italian Flourless Chocolate Torta (Torta Barozzi)

35 mins
Serves 1
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Directions

  1. 1Melt butter in a saucepan.
  2. 2Melt butter in a saucepan.
  3. 3Melt butter in a saucepan.
  4. 4Add chopped chocolate, cocoa powder and espresso powder.
  5. 5Add chopped chocolate, cocoa powder and espresso powder.
  6. 6Add chopped chocolate, cocoa powder and espresso powder.
  7. 7Whisk until combined and let cool.
  8. 8Whisk until combined and let cool.
  9. 9Whisk until combined and let cool.
  10. 10Whisk egg yolks with sugar for about a minute.
  11. 11Whisk egg yolks with sugar for about a minute.
  12. 12Whisk egg yolks with sugar for about a minute.
  13. 13Whisk in the cooled chocolate mixture.
  14. 14Whisk in the cooled chocolate mixture.
  15. 15Whisk in the cooled chocolate mixture.
  16. 16Add almond flour and salt.
  17. 17Add almond flour and salt.
  18. 18Add almond flour and salt.
  19. 19Let sit.
  20. 20Let sit.
  21. 21Let sit.
  22. 22Beat egg whites with a quarter cup of sugar until soft peaks form.
  23. 23Beat egg whites with a quarter cup of sugar until soft peaks form.
  24. 24Beat egg whites with a quarter cup of sugar until soft peaks form.
  25. 25Fold the egg whites into the chocolate mixture.
  26. 26Fold the egg whites into the chocolate mixture.
  27. 27Fold the egg whites into the chocolate mixture.
  28. 28Pour batter into a greased and parchment paper lined 8x8 baking pan.
  29. 29Pour batter into a greased and parchment paper lined 8x8 baking pan.
  30. 30Pour batter into a greased and parchment paper lined 8x8 baking pan.
  31. 31Bake at 350°F (175°C) for 30-35 minutes.
  32. 32Bake at 350°F (175°C) for 30-35 minutes.
  33. 33Bake at 350°F (175°C) for 30-35 minutes.
  34. 34Invert the cake onto a cooling rack and let cool completely.
  35. 35Invert the cake onto a cooling rack and let cool completely.
  36. 36Invert the cake onto a cooling rack and let cool completely.

Ingredients

  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 8 ounces chopped chocolate
  • 8 ounces chopped chocolate
  • 8 ounces chopped chocolate
  • 1 cup cocoa powder
  • 1 cup cocoa powder
  • 1 cup cocoa powder
  • 1 tablespoon espresso powder
  • 1 tablespoon espresso powder
  • 1 tablespoon espresso powder
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 3 quarters cup sugar
  • 3 quarters cup sugar
  • 3 quarters cup sugar
  • 1 cup almond flour
  • 1 cup almond flour
  • 1 cup almond flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

saucepanwhisk8x8 baking panmixer
Italian Flourless Chocolate Torta (Torta Barozzi) | Clip Recipe