Recipes › Dessert › Torta Barozzi Chocolate Cake Recipe

Torta Barozzi Chocolate Cake Recipe

Recipe by Pedro M. A. Neves

Torta Barozzi is a luxurious Italian chocolate cake from Modena, known for its dense, fudgy interior and elegant simplicity. This traditional dessert combines dark chocolate, butter, and eggs into a sophisticated cake with a delicate crumb and rich chocolate flavor. Perfect for special occasions, it showcases the quality of its few, premium ingredients.

Ingredients

• 200g dark chocolate (70% cocoa)
• 150g unsalted butter
• 150g granulated sugar
• 4 large eggs (separated)
• 30g all-purpose flour
• 10g cocoa powder
• 2g salt
• 5ml vanilla extract
• 15ml strong espresso or coffee (cooled)

Instructions

1. Preheat oven to 180°C (350°F). Butter and flour an 8-inch (20cm) round cake tin, tapping out excess flour.

2. Chop the dark chocolate into small pieces and place in a heatproof bowl. Add the butter, cut into cubes, over it.

3. Set the bowl over a pot of simmering water (double boiler method), stirring occasionally until the chocolate and butter are completely melted and smooth.

4. Remove from heat and let cool slightly. Stir in 120g of the sugar, then add the egg yolks one at a time, mixing well after each addition. Add vanilla extract and cooled espresso.

5. Sift the flour and cocoa powder together in a small bowl, then gently fold into the chocolate mixture until just combined.

6. In a separate clean bowl, whisk the egg whites with salt until soft peaks form. Gradually add the remaining 30g sugar while whisking until stiff, glossy peaks form.

7. Gently fold one-third of the egg white mixture into the chocolate batter to lighten it, then fold in the remaining whites in two additions, being careful not to deflate.

8. Pour the batter into the prepared tin and smooth the top with a spatula.

9. Bake for 32–38 minutes. The cake should spring back lightly when touched, and a skewer inserted in the center should show moist crumbs but no raw batter.

10. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before serving.

Substitutions

• Replace 30g all-purpose flour with 30g almond flour for a slightly nuttier flavor and lighter crumb
• Use clarified butter or ghee instead of regular butter for a cleaner chocolate note
• Substitute the espresso with 15ml dark rum or Marsala wine for an Italian twist
• Use dairy-free chocolate and vegan butter (1:1 ratio) with aquafaba (3 tablespoons per egg white) for a vegan version

Tips

• Use good-quality dark chocolate with at least 70% cocoa content; this cake is only as good as its chocolate
• Do not overmix the batter after folding in the egg whites; gentle folding preserves the airiness
• The cake continues to cook slightly after removal from the oven; slightly underbaking yields a fudgier center, while baking to full doneness gives a denser crumb—choose according to preference

Torta Barozzi originates from Modena in Emilia-Romagna, where it was created in the 1950s and is now a protected traditional recipe. The cake represents Italian elegance and the region's tradition of refined pastry-making, where simplicity and ingredient quality are paramount.

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