Parozzo (Chocolate cake from Abruzzo)

Tags: Desserts Cakes | Cookies

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…


100 g
100 g
butter at room temperature
200 g
unsweetened chocolate
20 g
olive oil
vanilla pod
a little bit of
lemon peel
1 pinch/es of
100 g
100 g
1/2 tsp
baking powder


  • Separate the eggs. Cream together the butter, 50 g sugar, lemon zest and vanilla seeds. Slowly stir in the egg yolk.
  • Thoroughly mix together the flour, almonds and baking powder. Stir in half of this flour mixture.
  • Beat the egg white, sugar and salt until it forms stiff peaks.
  • Fold half of this into the mixture and then stir in the rest of the flour mixture. Fold in the rest of the egg mixture and then pour into a springform tin.
  • Bake in the oven at 180–200°C for approx, 20-25 minutes. Leave to cool for a while then remove from the tin.
  • Melt the dark chocolate, stir in the olive oil and then pour over the cooled cake. Use a fork to make a pattern in it.