Parrozzo: A Traditional Italian Almond Cake
Category: Desserts
Servings: 6
Preparation Time: 1 hour 30 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 2 hours 35 minutes
Parrozzo is a delicious and traditional Italian cake made with a blend of almonds, sugar, and a rich chocolate glaze. This cake has its roots in Abruzzo, Italy, and is often served during festive occasions. The texture is both moist and dense, with a rich almond flavor that pairs wonderfully with the glossy dark chocolate topping. Whether you’re preparing it for a holiday dessert or a special treat for a gathering, Parrozzo will surely impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter almonds (mandorle armelline) | 40g |
| Sweet almonds (mandorle) | 60g |
| Sugar (zucchero) | 60g |
| Eggs (uova) | 200g |
| Butter (burro) | 80g |
| All-purpose flour (farina 00) | 60g |
| Potato starch (fecola di patate) | 60g |
| Dark chocolate (cioccolato fondente) | 200g |
Instructions
-
Blanching and Peeling Almonds
Start by placing both sweet and bitter almonds in a saucepan filled with water. Bring to a boil and let the almonds blanch for 4-5 minutes. After boiling, carefully drain the almonds and remove their skins using a slotted spoon. If you prefer, you can buy pre-peeled almonds to save time. Once the almonds are peeled, lay them out on a tray lined with paper towels to dry completely. -
Grinding the Almonds
Once the almonds are dry, transfer them to a food processor along with 30g of sugar. Pulse until you achieve a fine almond flour-like consistency. Set aside. -
Melting the Butter
In a small saucepan, melt the butter over low heat. Once it has completely melted, remove it from the heat and allow it to cool slightly. -
Preparing the Egg Mixture
Separate the egg yolks from the egg whites. Using an electric mixer, beat the egg whites until stiff peaks form. Set them aside. In a separate large bowl, whisk the egg yolks with the remaining 30g of sugar. Continue beating until the mixture becomes light and fluffy. -
Mixing the Dry Ingredients
Gradually add the flour and potato starch to the egg yolk mixture, mixing with the electric whisk until smooth and well-combined. The batter should be thick but airy. -
Incorporating the Almonds
Add the ground almond mixture into the batter and stir gently to combine. Then, carefully fold in the whipped egg whites. Use a spatula to incorporate the whites, moving from the bottom up to maintain their airy texture. This step is crucial to achieve the perfect, fluffy consistency for the cake. -
Baking the Parrozzo
Grease a round cake pan with butter and pour the prepared batter into the pan, leveling it with a spatula. Preheat the oven to 180°C (350°F) and bake the Parrozzo in the middle of the oven for about 65 minutes. It’s important to use static heat and not convection heat, as this can cause the cake to dry out. If you notice the top of the cake becoming too dark, cover it with a piece of aluminum foil to prevent burning. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the Parrozzo is ready. -
Cooling the Cake
Once the cake is fully baked, remove it from the oven and allow it to cool for a few minutes in the pan. Afterward, carefully flip it onto a cooling rack and let it cool completely. -
Preparing the Chocolate Glaze
While the cake is cooling, prepare the chocolate glaze. Chop the dark chocolate into small pieces and place them in a heatproof bowl. Set the bowl over a saucepan with simmering water (double boiler method). Be sure that the water doesn’t touch the bottom of the bowl. Stir the chocolate occasionally as it melts until it becomes smooth and glossy. -
Glazing the Parrozzo
Once the chocolate has melted, carefully pour it over the cooled Parrozzo, allowing the glaze to cover the entire surface of the cake. Use a spatula to smooth out the chocolate and make sure it adheres evenly to all sides. -
Final Touches
To achieve a sleek, glossy finish, gently tap the cooling rack on your countertop to remove any excess chocolate that may have pooled. Allow the cake to sit at room temperature for about 30 minutes to let the chocolate harden. -
Serving
Once the chocolate coating has set, your Parrozzo is ready to serve! Slice it into generous portions and enjoy the rich, nutty flavors with a hint of chocolate. It pairs beautifully with a cup of coffee or a glass of dessert wine.
Tips for a Perfect Parrozzo
- Almonds: The traditional recipe uses a blend of sweet and bitter almonds, which gives Parrozzo its unique flavor. If you can’t find bitter almonds, you can substitute them with more sweet almonds, though the taste may be slightly different.
- Chocolate Glaze: For a more decadent touch, you can use high-quality dark chocolate with at least 70% cocoa. This will give the glaze a rich and slightly bitter taste that contrasts beautifully with the sweetness of the cake.
- Serving Suggestions: Parrozzo can be served on its own, but it also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla gelato.
Parrozzo is a perfect cake for special occasions, holidays, or a cozy afternoon tea. Its combination of almond flavor and smooth chocolate glaze makes it a true Italian classic. With this detailed recipe, you can recreate this delicious dessert in your own kitchen, delighting family and friends with every bite!
