Best Recipe You’ve Never Heard of: Flourless Chocolate Torta (Torta Barozzi)

Get the recipe for Italian Flourless Chocolate Torta here: https://bit.ly/3QcNnBf

One of the best recipes you’re never heard of is…torta Barozzi! It’s a flourless chocolate cake that still remains a closely-guarded secret recipe, over 100 years after its creation. Although that hasn’t stopped an abundance of copycat recipes by home bakers and professional chefs (and now, us).

In 1886, legend has it, baker Eugenio Gollini sought to achieve the perfect chocolate cake, which is still served at his namesake Pasticceria Gollini in the medieval town of Vignola, Italy. Gollini’s revelation was using ground peanuts, in place of wheat flour, which produced an extra moist, flavorful crumb.

We love the romance, but we also love it for practical purposes. It’s as chocolatey as a flourless chocolate cake, but with a lighter crumb from whipped egg whites, which delivers a structure that’s somehow rich and dense yet remarkably light. (And less prone to overbake.) We found that almond flour alone works just as well as peanuts for flavor and tenderness.

Chris Kimball cut a tremendous slice, and it was gone by lunch.
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0:00 How to make Italian flourless chocolate torta (torta barozzi)
0:34 How to make the batter for Italian flourless chocolate torta
2:23 How to whip egg whites
3:51 How to fold whipped egg whites into thick batter
5:10 How to serve torta barozzi

so one of the best recipes in the world I don’t think you’ve heard of is torto barazi originally known as torto Nero before [Music] 1930s in Italy of course I had it at a restaurant in Emilia Romana called da Muna now it was a square of what looked like chocolate cake and I I bit into it it was light it was chocolatey but not overpowering uh wasn’t fudgy it was absolutely delicious this is a recipe I think you should add your repertoire if you like chocolate desserts it is actually foolproof not a difficult recipe first step is melt butter quite a lot of it now we’re going to wait till we melt the butter okay this has chocolate and cocoa which is is makes a lot of sense this is off heat by the way and espresso powder so we’re going to let the uh chocolate soften as you would in most recipes and that hot butter is going to melt it and then after a few minutes we’re going to whisk it together I I find milk chocolate actually I never used to like it I kind of growing to like it cuz it’s very smooth and the chocolate flavor is not overpowering are you getting soft am I getting soft I don’t think I’m getting any crustier than I was but I think I’m maintaining a good balance between being highly annoying uh and being impatient we’re going to let that um cool down a little you don’t want to use a really hot mixture into egg yolks okay we’re going to uh do this by hand sugar and egg yolks normally you would do this in a stand mixer use an electric mixer that’s when you want a super light uh ribbony texture in this case uh we’re just going to do this for about 30 seconds just to mix it so to be efficient you want to keep the Whisk in what you’re whisking the whole time so it’s more of a back and forth motion than it is a circular motion uh it should just be creamy and fluffy and well that’s going to be more than 30 seconds all right a West 911 I like that he starts off every segment yelling at somebody in the kitchen I think that would be good the way I put it very nicely without screaming is note to S whisk in the now cooled chocolate mixture uh there’s no standard flour in this just almond flour a little bit of salt allpurpose flour has no taste no flavor I’m sorry so almond flour does have flavor a little rum this is great put your kids to sleep at night they’ll love it okay so we had four whole eggs use four egg yolks for here using the four egg whites here there are a lot of lessons with egg whites but let’s start at the beginning which is we’re going to beat the until they get frothy takes about a minute okay rule number one if you’re beating egg whites for dessert always take some of the sugar from the recipe and add it to the egg whites after they get frothy this will stabilize the whites you get a much creamier beaten egg white much less likely uh to deflate during folding sugar uh or acid lemon juice cream of tartar will help create a stable foam in instead of looking thin and frothy it’s going to look thick and creamy rule number three is don’t overbeat your whites they’re very few recipes you want really stiff whites you’re going to have to fold this into this this is a thick batter if you have stiff whites never going to happen you want what you may consider under beaten whites it’s going easier to fold in uh rule number four is once egg whites start to thicken they thicken fast fast 10 seconds can make a difference between perfectly beaten soft whites and over beaten stiff whites it just take your time if you got to check three or four times that’s fine now that um is just about done tip number five you you can finish beating just by holding the Whisk in your hand so we’re going to take a little bit of this as we normally would because this batter is so thick because of the chocolate you got to loosen up a little when I was starting to cook um they basically tell you to overbeat the whites everyone said stiff peaks and that was not right so it’s just one of those things that always bothered me so there are two things you can go through the center like this to mix and then you can go around the outside it’s a combination of those two things and you want to now be fairly gentle you may still see a few small streaks of egg whites in the batter that’s okay it’s really better to under miix it than over mix it okay okay we’re good here when we bake something like this we often ice spray you can butter the pan put a piece of parchment in at the bottom and then spray or butter that as well so 350 oven 30 to 35 minutes until the toothpick does not come out clean but it has a little bit of moist crumb on it the problem is when you cook chocolate you’re going to start to smell it right that means the flavor is coming out of the cake into the air so you really do not want to overbake Chocolate if anything you want to slightly underbake make it because you’re going to retain more of the flavor and the texture so we’ve taken it out inverted it took the parion paper off inverted again so it’s right side up let it cool you could dust with confectioner sugar when I had it in Italy it was cocoa powder I’m going to cut big pieces why not eat that whole thing as if this is going to be a chore piece you got to eat the whole thing I was going like this looks like a stomach bomb right it looks like a fudgy cake the texture is not browny like uh it’s it’s fairly light and soft and also the thing I like about it is I like the almond flour and the chocolate’s not overpowering flowless chocolate cakes often have a 15-second window uh for either side undercooked overcooked uh this is much more stable and much less uh responsive to exact timing this is a very easy recipe to do and it will always come out perfectly