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Theo Randall’s torta barozzi (flourless chocolate, almond and rum cake)

By: Theo Randall

Published: 6 Sep 24
Updated: 13 Sep 24

Theo Randall’s torta barozzi (flourless chocolate, almond and rum cake)

Torta barozzi is a rich, fudgy flourless chocolate cake from Northern Italy. Have chef Theo Randall’s recipe up your sleeve when you need an easy make-ahead dessert.

“This is a cake that’s been made in a café in Vignola, near Modena, for over 100 years,” says Theo. “It’s named after the Italian Renaissance architect Giacomo Barozzi da Vignola and has rum, coffee, almonds and chocolate in it – so you can’t go wrong. It’s incredibly simple in its preparation and presentation but, in my opinion, it’s the best flourless chocolate cake to exist.”

After training in classical French cooking, Theo joined The River Cafe in 1989, where he built up his knowledge of Italian cuisine and guided the now-famous west London restaurant to its first Michelin star in 1997. In 2006 he launched Theo Randall at the Intercontinental. It’s still going strong today. His most recent cookbook is Verdura (Quadrille £28)

Enjoyed this dessert? Take a look at Theo’s torta sacripantina (cherry and raspberry genoise) recipe too. And discover more recipes from the length and breadth of Italy in our special hub.

Easy
September 2024

Test kitchen approved

Serves 10
Hands-on time 20 min. Oven time 30 min

Torta barozzi is a rich, fudgy flourless chocolate cake from Northern Italy. Have chef Theo Randall’s recipe up your sleeve when you need an easy make-ahead dessert.

Enjoyed this dessert? Take a look at Theo’s torta sacripantina (cherry and raspberry genoise) recipe too. And discover more recipes from the length and breadth of Italy in our special hub.

Gluten-free recipes

Nutrition: Per serving

Calories: 425kcals
Fat: 32g (15g saturated)
Protein: 7.8g
Carbohydrates: 24g (22g sugars)
Fibre: 3.9g
Salt: 0.1g

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Ingredients

150g unsalted butter, plus extra to grease
250g dark chocolate (at least 70% cocoa solids), broken into pieces
120g blanched almonds
4 medium eggs, separated
50ml espresso coffee
25ml dark rum
150g caster sugar
Icing sugar to dust
Mascarpone to serve (optional)

Specialist kit

25cm cake tin

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Method

Heat the oven to 160°C fan/gas 4 and grease the cake tin with butter. Put a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water), then add the chocolate and 150g butter. Leave to melt, stirring occasionally.
Meanwhile, pulse the almonds in a food processor until coarsely ground – you want them to be quite uniform and small but some texture is good. Stir them into the melted chocolate mix, then remove from the heat and mix in the egg yolks, espresso and rum.
Put the egg whites and caster sugar in a very clean mixing bowl and use an electric whisk to whisk to soft peaks (which flop over when you remove the whisk). Using a large metal spoon, gently fold the egg whites into the chocolate mixture, trying not to knock all the air out of the eggs. Transfer to the prepared tin, then bake for 30 minutes. Leave to cool completely before dusting with icing sugar. Serve with a dollop of mascarpone, if you like.