The best coffee cake recipe:
Torta Barozzi, a delicious cake from northern Italy

In my opinion this is the best coffee cake recipe because you can actually taste and smell the coffee, together with the richness of the almond and cacao... at least if you eat the original version!

Unfortunately the original recipe of the Barozzi cake is secret, and only known by the heirs of the Gollini bakery in Vignola, northern Italy.

But this is the best recipe circulating in Vignola I could find.

Vignola is my home town, and the place where this amazing cake was invented more than a century ago.


Torta Barozzi Recipe


Ingredients for 4 people:

250 gr. dark chocolate

150 gr. sugar

4 eggs

100 gr. of peeled roasted almonds

80 gr. butter

1 small glass of rum

1 Tablespoon of ground coffee (possibly Italian or good quality coffee)


Preparation:

Melt the chocolate with the butter in a ban-marie.

Beat the eggs with sugar and add the almonds very finely crushed.Then add the rum, coffee and, at last, the chocolate and butter previously melted.

Whisk the egg whites until firm, and slowly add them to the remaining ingredients by stirring gently. Continue until a homogeneous mixture is formed.

Place the mixture on a baking tray, previously greased with butter and flour, or coated with baking paper.

Cook at 180C/350F for approximately 30 minutes. Do not exceed 35minutes of cooking as the cake needs to remain moist.

Let the cake cool down for a night before serving. Now you can enjoy it, but small bits at a time!


But wait... Torta Barozzi at its best is with mascarpone cream!

The Barozzi cake is no less than delicious but as a dessert is usually served with a sweet cream such as the Italian mascarpone or zabaione, an Italian custard.

If you choose to use Mascarpone cream (my favourite), the recipe is the following:


Ingredients for 4 people:

200 gr. of mascarpone cheese

200 gr. sugar

3 egg yolks

2 egg whites

1 shot of rum or different spirit, such as cognac.





Preparation

Beat together the egg yolks with the sugar until a thick consistency is obtained.

Then add mascarpone and the rum while continuing to mix thoroughly.

Whisk the egg whites to form a firm foam, then add it a spoon at a time to the mixture, and keep mixing thoroughly.

Serve the cream in small cups or glasses.

Then, add 4 small slices of Torta Barozzi... don't go too large, it's a very rich cake!

As a final touch, you can add melted chocolate or chocolate powder as a decoration. Enjoy!




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