Torta Barozzi


Preheat oven to 375 degrees

Grease bottom of a springform pan.  Then line the pan with a circle of parchment paper to fit the bottom and spray the parchment with baking spray.


¾ cup almond flour

2 Tablespoons powdered sugar

3 Tablespoons cocoa powder

8 Tablespoons (1 stick) unsalted butter, softened

2/3 cup white sugar

4 ½ Tablespoons almond butter

4 eggs, separated

8 ounces bittersweet chocolate

2 teaspoons dark rum

2 teaspoons vanilla

2 Tablespoons cream 


  1. Lightly toss together the almond flour, powdered sugar and cocoa powder in a mixing bowl and set aside.
  2. In a separate mixing bowl, beat the softened butter and 2/3 cup sugar for 5 minutes.
  3. Add the almond butter to the butter/sugar mixture and mix well.
  4. Add the egg yolks, one at a time as beating the butter, sugar and almond butter mixture.
  5. In a third bowl, melt the chocolate on a double boiler or in the microwave oven and then stir in the rum, vanilla and cream.
  6. Beat the melted chocolate mixture into the butter/sugar mixture until completely incorporated.
  7. Fold by hand the almond flour/powdered sugar/cocoa into the batter until entirely incorporated.
  8. Whip the egg whites in a separate mixing bowl and beat until stiff peaks form.
  9. Very gently fold the whipped egg whites into the batter until completely mixed and no white streaks remain.
  10. Pour into spring form pan.
  11. Bake for 15 minutes at 375 degrees.
  12. Then turn the oven down to 325 and bake for another 15-20 minutes.
  13. This is best served the next day after baking.  Drizzle with Mixed Fruit Coulis for a beautiful presentation!