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Ingredients for 4 people
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- 6 eggs
- ¾ cup granulated sugar
- 3 ½ ounces almonds with skin
- ¾ ounce bitter almonds
- ¾ cup Italian type 00 flour
- 8 tablespoons starch
- 6 tablespoons melted butter
- 9 ounces dark chocolate
Le Ricette
Parrozzo (Chocolate Cake)
di Academia Barilla
PREPARATION TIME
85 min
85 min
DIFFICULTY
Easy
Easy
TYPE
Sweets and Fruit
Sweets and Fruit
ITALIAN REGION
Abruzzo
Abruzzo
Tags
Ingredients for 4 people
6 eggs
¾ cup granulated sugar
3 ½ ounces almonds with skin
¾ ounce bitter almonds
¾ cup Italian type 00 flour
8 tablespoons starch
6 tablespoons melted butter
9 ounces dark chocolate
Preparation 35 minutes preparation + 50 minutes cooking
Beat egg yolks with half of the sugar.
In a food processor, grind almonds to a fine meal. Mix with flour and starch. Gently fold into egg mixture.
Melt butter in a saucepan over very low heat, then gently combine into mixture.
Whip egg whites into soft peaks with the rest of the sugar and fold into the mixture.
Spoon mixture into a greased, floured round cake pan. Bake at 375°F for 50 minutes.
Remove from oven and allow to cool. Glaze with tempered chocolate and serve.
Wine pairing
Aromas and a slight tendency toward bitterness provided by the almonds and cocoa along with the sweetness of the sugar and butter make this dessert unique. A deep ruby-red, complex passito wine with hints of cherries and dried figs. Hot, with good body and velvety, with slight notes of wilted rose. Colline Pescaresi Passito Rosso I.G.T.
Chef's Tip
Be very careful while mixing all the ingredients otherwise the dessert will fall. It can be covered only when the dessert is completely cold.
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