Theo Randall’s torta barozzi (flourless chocolate, almond and rum cake)
- Published: 6 Sep 24
- Updated: 13 Sep 24
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.
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Serves 10 -
Hands-on time 20 min. Oven time 30 min
Nutrition
- Calories
- 425kcals
- Fat
- 32g (15g saturated)
- Protein
- 7.8g
- Carbohydrates
- 24g (22g sugars)
- Fibre
- 3.9g
- Salt
- 0.1g
delicious. tips
The torta will keep for up to 2 days in an airtight container.