Torta Barozzi

A delicious traditional Italian chocolate & nut torte.

Torta Barozzi


  • 230g dark chocolate, broken into pieces
  • 150g unsalted butter, cubed
  • 4 eggs
  • 160g caster sugar
  • 100g blanched almonds
  • 20ml rum
  • 10ml espresso


  1. Place the chocolate and butter into a glass, heatproof dish. Select the Smeg ‘melting’ function.  This will melt the chocolate and butter evenly, during a 4-minute cycle.
  2. Preheat the oven using the Smart Programme ‘Chocolate Cake’.  This uses 10 minutes of combined ‘steam’ and ‘top and bottom’ heat, then a further 14 minutes of just ‘top and bottom’ heat.
  3. Place the almonds in the Smeg hand blender chopping bowl and blitz to a coarse powder. Be careful not to over-blend, otherwise the nuts will turn into a sticky paste.
  4. Separate the eggs. Beat the yolks with the sugar in a large bowl. Stir in the ground nuts, coffee, and rum along with the melted chocolate and butter mixture.
  5. In the Smeg stand mixer, whisk the egg whites to stiff peaks. Carefully fold the whites into the chocolate mixture, a third at a time.
  6. Grease 4 x 6inch springform tins. Pour in the mixture and smooth the top with a knife.
  7. Bake the Torte using the Smart programme. The cake is done when an inserted skewer or small knife comes out clean.
  8. Remove the cake from the oven and allow to cool. Just before serving, dust with icing sugar and remove from the tin.