• 120g butter, diced;
• 80g sugar cane;
• 4 eggs;
• 250g dark chocolate broken into pieces;
• 100g sweet almonds, skinned and unsalted;
• 1 espresso cup of coffee (powder also fine 3 teaspoons);
• 1 half cup of rum.
Melt the dark chocolate with the butter at bain-marie (or microwave 2 mins).
Whisk the egg yolks with sugar until obtaining a cream. Now add butter and chocolate.
Finely mince the almonds, toast them and add them into the cream. Finally, add the coffee and the Rum.
Whip the egg whites and add them at the previously obtained cream, slowly, making sure it doesn’t get too liquid.
Place a sheet of foil paper on the bottom of an oven dish of the correct dimension in order to have a 3 cm layer and pour the mixture into it.
Bake in a pre-heated oven at 180° F for 25 minutes.
I like to combine the BAROZZI almond tart with coffee-flavored mascarpone cheese and I am sure you will love it too! JUST TRY!
• Mascarpone cheese;
• icing sugar;
• 1 espresso coffee (short).
Very simple procedure: make the espresso coffee and add icing sugar in it. Wait till cold. Now add the coffee to the mascarpone cheese and whip manually till it’s all mixed together and fluffy.
Put the cream in the fridge before serving it on top of the Barozzi style cake.