Theo Randall's torta barozzi
Torta barozzi is a rich and fudgy flourless chocolate cake from Northern Italy. Perfect when you need an easy make-ahead dessert.
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Cooking tools:
- Cake pan
- Mixing bowl
- Saucepan
- Wooden spoon
- Food processor
- Hand mixer
- Metal spoon
- Oven
- Fine-mesh sieve
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Kitchen scale
- Chef's knife
- Cutting board
- Pastry brush
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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