Cakes & Bread
Torta Barozzi (Italian Dense Chocolate Cake), Modena's Signature Coffee-Chocolate Cake
Prep
20 min
Cook
35 min
Servings
10
Level
Medium
Torta Barozzi is a legendary chocolate cake from Modena, Italy, known for its dense, moist, and slightly fudgy texture in the center. The combination of rich dark chocolate, espresso coffee, and a touch of almond or hazelnut gives this cake an intense yet elegant flavor. It's a great alternative to your usual chocolate cake, thanks to its unique texture that's somewhere between a brownie and a flourless chocolate cake.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams dark chocolate
- 150 grams unsalted butter
- 150 grams granulated sugar
- 3 eggs
- 60 ml strong espresso coffee (brewed, cooled)
- 50 grams low-protein all-purpose flour
- 30 grams cornstarch
- 80 grams ground almonds (or ground hazelnuts)
- 40 ml neutral vegetable oil
- 1/4 tsp fine salt
- 1 tbsp powdered sugar, for dusting
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👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C). Grease a round 8-inch (20 cm) baking pan with butter, then line the bottom with parchment paper.
- 2 Melt the dark chocolate and unsalted butter together using a double boiler method (over simmering water), stirring gently until glossy and fully combined. Remove from heat and set aside until slightly warm.
- 3 In a separate bowl, whisk the eggs and granulated sugar by hand (no mixer needed) until the sugar dissolves and the mixture is slightly fluffy and pale, about 2-3 minutes.
- 4 Pour the melted chocolate mixture into the egg mixture, folding gently with a spatula so the egg foam doesn't deflate.
- 5 Add the cooled espresso and vegetable oil, then stir until well combined.
- 6 Sift the all-purpose flour and cornstarch into the batter, then add the ground almonds and salt. Fold with a spatula until no flour lumps remain — be careful not to overmix.
- 7 Pour the batter into the prepared pan and smooth out the surface.
- 8 Bake for 30-35 minutes. This cake is traditionally NOT baked until fully set in the center — the middle should stay slightly moist and fudgy, so bake just until the edges are set and the top has fine cracks.
- 9 Remove from the oven and let the cake cool completely in the pan before removing it, as the texture will become denser once cooled.
- 10 Dust with powdered sugar before serving, and slice with a sharp knife dipped in warm water for clean cuts.
💡 Tips
• Don't overbake — the hallmark of Torta Barozzi is a slightly moist, dense center, not a fluffy texture like a regular cake.
• Use dark chocolate with at least 60% cocoa content for an intense chocolate flavor that isn't overly sweet.
• This cake actually tastes even better after being chilled overnight in the refrigerator, as the texture becomes denser and the chocolate flavor deepens.
• You can swap the ground almonds for ground hazelnuts for a slightly different, richer flavor variation.
📊 Nutrition Facts / serving
310
Calories (kcal)
5 g
Protein
22 g
Fat
26 g
Carbs
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