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
5 eggs
200 g dark chocolate
20 g olive oil
1/2 vanilla pod
a little bit of lemon peel
1 pinch/es of salt
100 g sugar
100 g almonds
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.
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