Barozzi Almond Tart
- 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
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.
Together with the Muratori Cake, or “bricklayer’s cake,” the Barozzi Almond Tart is one of two desserts that have rendered the Pasticceria Gollini of Vignola famous, a pastry shop that has spread sweet joy with its artisanal products in the small Modenese town since 1887.
The Barozzi Almond Tart was created under the hands of Eugenio Gollini at the beginning of the 19th Century, when the owner of the Pasticceria decided to create a dessert with a flavor so unique that its name would always be tied to the family. This tart, made artisanally with genuine and high quality ingredients, was initially called Black Cake; then, in 1907, in honor of the fourth century after the birth of Jacopo Barozzi, Eugenio Gollini renamed it after the architect genius from Vignola, one of Rome’s greatest architects of the 16th Century.
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