Parrozzo with Almonds and Dark Chocolate

Name: Parrozzo with Almonds and Dark Chocolate
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italy
Ingredients: 200 g of almonds (whole blanched); 6 eggs; 150 g of granulated sugar; 5 g of orange (untreated); 2 ml of almond extract (bitter); 150 g of dark chocolate; 20 g of butter (unsalted)

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Traditional Italian cake made with ground almonds, flourless, coated in dark chocolate. Dense, melting texture, rich in flavor, keeps for several days and travels well.

Total time: 1 h 05
Prep: 20 min
Cook: 45 min
Rest: 30 min
Difficulty: Easy
Per person: €0.85

By the CookinBreak team

Ingredients 7

servings

Estimated cost €6.80

Equipment

Oven
Loaf panor deep round pan
Food processor
Whisk
Mixing bowl
Rubber spatula
Saucepan
Double boileror microwave
Cooling rack

Instructions

Tap a number to check off the step, and a time to start a timer.

Grind the almonds to a fine powder without heating them.

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Separate the whites from the yolks. Whisk the yolks with the sugar until pale.

Fold in the almond powder, orange zest, and almond extract.

Whip the egg whites to stiff peaks until they form a soft tip.

Gently fold them in with a spatula, without deflating the mixture.

Butter the pan and pour in the batter.

Bake at 325 °F for . The center should stay slightly moist.

Let cool for , unmold, then let cool completely.

Melt the dark chocolate and coat the cake evenly.

Let the chocolate set at room temperature.

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Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

420kcal

Protein11 g11%
Carbs29 g28%
Fat28 g61%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfect texture, don't overbake: the center should stay slightly moist when it comes out of the oven. The Parrozzo firms up as it cools. Use a thick pan for even baking 🔥

Freezing : Can you freeze this recipe?

Yes

Works very well after baking, up to 3 months. Wrap airtight in plastic wrap and a freezer bag.

Storage : How long does it keep?

Keeps 4 to 5 days in an airtight container at room temperature, or chilled for a firmer chocolate coating.

Making ahead : Can you make it the day before?

Same day

The full preparation is done just before baking for the best cake texture.

Reheating : How do you reheat it?

Not recommended; ideally eaten at room temperature to enjoy the textures and aromas.

Variations

Coat the cake with melted dark chocolate.
Let the chocolate set at room temperature.
Use bitter almond extract for more flavor.

Mistakes to avoid

Heating the almonds while grinding them: grind them to a fine powder without heating.
Deflating the egg whites: fold them in gently with a spatula.
Overbaking: the center should stay slightly moist.

Frequently asked questions

How do you make a parrozzo?

Grind the almonds to a fine powder, whisk the yolks and sugar, fold in the almond powder, orange zest, and almond extract, add the whipped egg whites, bake 45 minutes at 160°C, then coat with melted chocolate.

Does this cake contain flour?

No, it's a traditional Italian cake made with ground almonds, flourless. Its texture is dense and melting, rich in almond flavor.

How do you fold in the whipped egg whites?

Whip the egg whites to stiff peaks until they form a soft tip, then gently fold them in with a spatula, without deflating the mixture.

How do you coat it with chocolate?

Let the cake cool for 30 minutes, unmold it, let it cool completely, then melt the dark chocolate and coat evenly. Let it set at room temperature.