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Gluten Free Parozzo Chocolate Cake

Name: Gluten Free Parozzo Chocolate Cake
Prep time: 50 min
Cook time: 25 min
Cuisine: Italian,Mediterranean
Ingredients: For the dough:; 100 g 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

1 hr 15 min

This traditional cake from the region of Abruzzo, Italy, is an absolute must-try!

Parozzo, also known as Pane Rozzo, is a traditional Christmas dessert created in 1920 by the owner of a little cake shop in Pescara, Abruzzo. Even since it was first made, this dessert has been a staple in every household during Christmas time and it’s no wonder why, it’s absolutely delicious! This recipe is super easy to make and is sure to wow all of your guests with its mouth-watering chocolaty and almond flavours.

Cook

Preparation

in 50 minutes

Cooking

in 25 minutes

Temperature

180-200 °C

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.

Ingredients

For the dough:

100

Mix Pâtisserie

100

butter at room temperature

eggs

200

dark chocolate

olive oil

1/2

vanilla pod