US EditionItalian chocolate cake skips the flour yet stays light
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Italian chocolate cake skips the flour yet stays light
By Christopher Kimball For The Associated Press Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to the sumptuous flourless chocolate cake known as torta Barozzi. Created in 1886 by pastry chef Eugenio Gollini and named for Jacopo Barozzi da Vignola, a 16th-century architect, the much-loved sweet continues today to be produced according to a closely guarded secret recipe. Professional and home bakers alike have attempted to re…
·San Diego, United States
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