Parrozzo

Parrozzo

By
From
The Italian Baker
Serves
6-8

Parrozzo is a dome-shaped dessert that dates back to the time when a famous Italian poet called Gabriele D’annunzio wrote about the cake created to celebrate the shape and colour of the bread made by farmers using cornflour. You can find it in the Italian region of Abruzzo, especially at Christmas, or better still you can make your own. It is divine poetry!

Ingredients

Quantity Ingredient
80g butter, melted, plus extra, softened, for greasing
good-quality cocoa powder, for dusting
100g blanched almonds
60g cornflour
60g plain flour
5 eggs, separated
1 teaspoon vanilla paste or extract
130g caster sugar
200g good-quality dark chocolate, cut into small pieces

Method

  1. Preheat the oven to 180°C. Butter the inside of a dome-shaped mould and dust with cocoa powder.
  2. Finely chop the almonds (or pulse in a food processor until coarsely chopped). Sift both flours and set aside.
  3. In the bowl of a stand mixer (or using a mixing bowl and an electric hand-held whisk) whisk the egg yolks, vanilla and sugar until pale and tripled in volume.
  4. Add the melted butter, the chopped almonds and sifted flours and fold in gently.
  5. Whisk the egg whites until stiff, using an electric mixer or whisk, and fold them into the mixture. Pour into the prepared mould and bake for 40 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the mould for 15 minutes before inverting on to a wire rack, dome side up, and leaving to cool completely.
  6. Melt the chocolate, leave to cool slightly, then pour it all over the cooled cake. Allow to set at room temperature.
Tags:
baking
cakes
biscuits
Italian
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