Get ready to indulge in the rich, decadent flavors of Torta Barozzi—an Italian cake with a history as intriguing as its taste. Perfect for chocolate lovers, Torta Barozzi offers an exquisite balance of sweetness and bitterness, creating a unique experience in every bite. A match made in heaven, this flourless dessert is totally gluten-free and accompanied with a silky smooth Orange Caramel Sauce. Rewatch Chef Federico Schiraldi as he demonstrated making this gluten-free cake at Fico!
Located at East Coast Park, Fico is helmed by Chef-partner Mirko Febbrile (previously the head chef of One Michelin Star Braci) in partnership with The Lo & Behold Group. With a wide sea view, white washed walls, rustic lights and ceramic plates, diners will feel transported to the Mediterranean Puglia while dining at Fico, which focuses on seasonal seafood and vegetables, freshly made pasta and an extensive wine and cocktail options from the Puglia region.
Ingredients
Torta Barozzi
- 85 g whole blanched almonds
- 100 g butter
- 200 g dark chocolate, Guanaja
- 70 g egg yolks
- 190 g egg whites
- 40 g caster sugar
Orange Caramel Sauce
- 30 g butter
- 200 g brown sugar
- 113 g cream
- 113 g orange juice
- 3 g sea salt flakes
- 3 tbsp icing sugar, to garnish
- 50-60 g raspberries, to garnish
Preparation
Torta Barozzi
- Preheat oven to 190°C. Line baking tray with baking paper. Place a cake ring (ø 20 cm) on top.
- Place almonds in mixing bowl, mill 10 sec/speed 8. Transfer into a bowl and set aside.
- Place butter and chocolate in mixing bowl, melt 4 min/50°C/speed 2.
- Add egg yolks, mix 5 sec/speed 4.
- Add reserved ground almonds, mix for 30 sec/speed 4. Transfer to a bowl and set aside.
- Insert butterfly whisk, add egg whites in mixing bowl, whip without measuring cup 3 min/37°C/speed 3.5 until stiff peaks formed.
- Set to 4 min/37°C/speed 3, gradually add sugar through mixing bowl lid until stiff and glossy.
- By using spatula, fold in meringue in thirds to reserved chocolate mixture. Pour mixture into prepared cake ring.
- Bake for 14 minutes (190°C). Allow cake to fully cool.
Orange Caramel Sauce
- Place butter, brown sugar, cream, orange juice and sea salt flakes in mixing bowl, cook without measuring cup 10 min/Varoma/speed 2 (see tips).
- Before serving, remove from cake ring and dust with icing sugar and top with raspberries. Serve with orange caramel sauce.
Tips:
- Further cook 2-3 minutes if prefer thicker consistency.
- Sauce will thicken further upon cooling.