Parozzo (Chocolate cake from Abruzzo)
The name Parozzo comes from "Pane rozzo", which means a simple, rough round loaf. Originally, this cake was actually shaped like a loaf of bread. When it comes to taste, there's nothing like it…
|For the dough:|
|100 g||Mix C - Mix Pâtisserie|
|100 g||butter at room temperature|
|200 g||dark chocolate|
|20 g||olive oil|
|a little bit of||lemon peel|
|1 pinch/es of||salt|
|1/2 tsp||baking powder|
- Preheat the oven to 190°C. Grease a round cake tin (Ø 26 cm) and dust with flour.
- Separate the eggs.
- Beat the butter with 50 g sugar, lemon peel and vanilla seeds until light and fluffy.
- Slowly stir in the egg yolk.
- Thoroughly combine the sieved flour, almonds and baking powder. Stir half of this flour mixture into the batter.
- Whip the egg whites, sugar and salt until they form soft peaks.
- Fold half of this into the batter and then stir in the remaining flour mixture.
- Fold in the remaining egg white. Pour everything into the cake tin.
- Bake in the oven for approx. 20–25 mins.
- Allow to cool before turning the cake out of the tin.
- Melt the dark chocolate, stir in the olive oil and pour over the cooled cake.
- Use a fork to draw grooves across the glaze.