Heart-shaped boxes of chocolate have become a traditional gift given by couples on Valentine's Day, February 14.
Depending on each person's creativity, chocolate is processed in different ways to create differences and express sweet and loving feelings.
One of the choices for couples this year is the Barozzi torta, a traditional Italian cake that is sophisticated, luxurious and elaborate.
There's no wheat flour in the Barozzi torta (and therefore no gluten). Instead, the combination of ground peanuts and almonds—along with whipped egg whites—gives it a rich, dense texture that's still light and fluffy.
To enhance the flavor, bakers add cocoa powder and dark chocolate along with a bit of rum.
If you use cocoa processed in the Netherlands, the cake will have a much richer color and flavor than natural cocoa powder.
One of the secrets to keeping your cake from drying out is to set the baking time just right, not too long.
In Italy, tortas are a traditional dessert. The recipe has been a closely guarded secret since 1886, and many people have tried to combine the ingredients in their own way.
The current Barozzi torta flavor was created in 1897, the work of Italian pastry chef Eugenio Gollini and named after Italian architect Giacomo Barozzi da Vignola./.
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