Torta Barozzi
Ingredients
Cake
Butter
150
g
Egg yolks
38
g
Sugar I
120
g
Egg whites
72
g
Sugar II
40
g
Almond flour
50
g
Ground hazelnuts
50
g
Espresso
30
g
Rum
20
g
Preparation method
Cake
- Melt the Terravita Topaz 70 chocolate and butter in the microwave.
- Whip the egg yolks with Sugar I in a mixer.
- Add the rum and espresso to the whipped egg yolks and combine.
- Add the almond flour and ground hazelnuts to the melted chocolate and butter. Mix together.
- Add the egg yolk mixture to the chocolate mixture and combine.
- Whip the egg whites with Sugar II.
- Gently fold the whipped egg whites into the chocolate mixture.
- Pour the mixture into one 18 cm diameter tin.
- Bake at 165°C for 45–55 minutes.
- Cool at room temperature.
- Cut the cake free from the ring and dust with cocoa powder mixed with icing sugar.
Products used
Other recipes
Gallery
Food Cost - calculator
Torta Barozzi
Cake
Name
Quantity (portion)
Price (PLN Net)
Rate (VAT)
Quantity
Value Net
Value gross
Terravita Topaz 70 Extra-Dark Chocolate
0.25 kg
/ kg
0.25
kg
0
PLN
0
PLN
Butter
0.15 kg
/ kg
0.15
kg
0
PLN
0
PLN
Egg yolks
0.038 kg
/ kg
0.038
kg
0
PLN
0
PLN
Sugar I
0.12 kg
/ kg
0.12
kg
0
PLN
0
PLN
Egg whites
0.072 kg
/ kg
0.072
kg
0
PLN
0
PLN
Sugar II
0.04 kg
/ kg
0.04
kg
0
PLN
0
PLN
Almond flour
0.05 kg
/ kg
0.05
kg
0
PLN
0
PLN
Ground hazelnuts
0.05 kg
/ kg
0.05
kg
0
PLN
0
PLN
Espresso
0.03 kg
/ kg
0.03
kg
0
PLN
0
PLN
Rum
0.02 kg
/ kg
0.02
kg
0
PLN
0
PLN
Quantity of servings:
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