Barozzi Cake

Barozzi cake is a historical sweet of VIgnola. It was created with the name “black pie”, at the end of XIX century by Eugenio Gollini, who had opened a bakery in the heart of the town in 1887. His original recipe is jealously guarded by the Gollini Vignola pastry, where is prepared the brand name “Torta Barozzi”. It is therefore impossible to reproduce it in our kitchen without knowing the secret recipe. 


  • 200 gr sugar
  • 20 gr hazelnuts
  • 20 gr almonds
  • 10 gr walnuts
  • 120 gr butter
  • 35 gr cocoa
  • 100 gr dark choccolate
  • 20 gr flour
  • 3 spoon of coffee powder
  • 3 eggs
  • ½ teaspoon of yeast
  • salt

Beat the sof butter with the egg yolks then add the sugar, cocoa, almonds reduced in flour with the coffee grinder, flour, coffee, melted dark chocolate (or grated), salt and a pinch of baking powder. Whisk the egg whites until stiff and add them to the mixture being careful to stir slowly and from the bottom upwards. Pour the mixture into a round cake pan with a diameter of 26 cm at 180° for 40 minutes. Remove from the oven and leave to cool.


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