Source: The Splendid Table By Lynne Rossetto Kasper
Makes 8 servings.
Preparation time: 1:30 hours
Tips:Serve at room temperature slicing small wedges.
Ingredients
Preparation
2 ounces blanched almonds (1/2 cup), toasted
2 tablespoons confectioner's sugar
3 tablespoons cocoa powder
1 1/2 tablespoons unsalted butter
3 to 4 tablespoons unbleached flour
4 ounces unsalted butter (1 stick), room temperature
4 ounces sugar (1/2 cup + 2 tablespoons)
3 1/2 tablespoons smooth peanut butter
4 large eggs, separated
5 1/2 ounces bittersweet chocolate, melted and cooled
1/2 ounce unsweetened chocolate, melted and cooled
1 1/2 tablespoons instant coffee + 1 Tbs. hot water, dissolved
1 1/2 teaspoons dark rum
1 teaspoon vanilla extract
1 tablespoon cocoa powder (to decorate)
1/2 tablespoon confectioner's sugar (to decorate)
1. Combine the almonds, 2 Tbs. confectioner's sugar, and 3 Tbs. cocoa in a food processor fitted with the steel blade. Process until the almonds are a fine powder.
2. Butter the bottom an sides of an 8-inch spring form pan with the 1 Tbs. of butter. Cut a circle of parchment paper to cover the bottom of the pan. Butter the paper with 1/2 Tbs. butter and line the pan with it, butter side up. Use the 3 to 4 Tbs. flour to coat the entire interior of the spring form shaking out any excess.
3. Preheat the oven to 375 F degrees, and set a rack in the center or the oven.
4. Whip the egg whites to stiff peaks. Unless you have a second mixer bowl,transfer to a bowl and set aside.
5. Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter and sugar at medium speed 8 to 10 minutes, or until almost white and very fluffy. Scrape down the sides of the bowl several times during beating. Beating the butter and sugar to absolute airiness ensures the Torta's fine grain and letting lightness. Still at medium speed, beat in the peanut butter. Then beat in the egg yolks, two at a time, until smooth. Reduce the speed to medium-low, and beat in the melted chocolates, the dissolved coffee, and the rum and vanilla.
6. Then use a big spatula to fold in the almond powder by hand, keeping the batter light.
7. Lighten the chocolate batter by folding a quarter of the whites into it. Then fold in the rest, keeping the mixture light but without leaving any streaks of white.
8. Turn the batter into the baking pan, gently smoothing top.
9. Bake 30 minutes. Then reduce the oven heat to 325 F degrees and bake another 15 to 20 minutes or until a tester inserted in the center of the cake comes out with only a few small flecks. The cake will have puffed about two thirds of the way up the sides of the pan. Cool the cake 10 minutes in the pan set on a rack. The cake will settle slightly but will remain level.
10. Spread a kitchen towel on a large plate, and turn the cake out onto it. Peel off the parchment paper and cool the cake completely. Then place a round cake plate on top of the cake and hold the two plates together as you flip them over so the torta is right side up on the cake plate.
NOTES : Torta Barozzi is moist and fudgy. Just before serving, sift the Tbs. of cocoa over the cake. Then top it with a sifting of the confectioner's sugar. You may place a stencil to make a design with the sugar. Whipped cream goes well with it.
Makes a 8-inch round cake that serve 8.
Torta Barozzi
Rich fudgy chocolate cake
