Barozzi Almond Tart
A delicacy born in Vignola, this cake is dedicated to the architect Jacopo Barozzi: simple and genuine, as befitting the great Italian tradition.
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Livello MASTERY
60 min
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Livello MASTERY
0 Persone
60 min
INGREDIENTI:
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- 3 oz butter
- 5 oz sugar
- 4 eggs
- ½ lb dark chocolate
- 3 ½ oz sweet almonds , skinned
- 3 tablespoons coffee , in powder
- 1 half cup Rum
PREPARAZIONE:
Melt the dark chocolate with the butter at bain-marie.
Whisk the egg yolks with sugar until you obtain a cream.
Finely mince the almonds and toast them, and add them to the cream; at this point add the coffee, the Rum and the butter and chocolate.
Whip the egg whites and add them at the previously obtained cream, making sure it doesn’t get too liquid.
Place a sheet of baking paper on the bottom of a mold of the correct dimension in order to have a 3 cm layer and pour the mixture into it.
Bake in the oven at 356° F for 30 minutes.