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Parrozzo

Parrozzo

Parrozzo is a delightful Italian dessert that captures the heart with its rich almond flavor and decadent chocolate coating. This traditional cake from Abruzzo combines the warmth of simple ingredients with a touch of elegance, making every bite a celebration of Italian heritage. Loved for its unique dome shape and nutty sweetness, Parrozzo is a perfect treat for festive gatherings or indulging in something special. Its irresistible charm and timeless appeal make it a must-try for dessert lovers everywhere.
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Prep Time 15 minutes
Cook Time 40 minutes
20 hours
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 8 people
Calories 280 kcal

Equipment

  • 1 Dome-shaped cake mold Preferred for authentic Parrozzo shape
  • 1 Mixing Bowl For combining the batter ingredients
  • 1 Electric Mixer To beat egg whites and mix batter smoothly
  • 1 Spatula For folding ingredients gently
  • 1 Baking Tray To place the mold in the oven
  • 1 Oven Preheated to 180°C (350°F) for baking
  • 1 Double boiler For melting the chocolate coating
  • 1 Cooling rack To cool the cake before adding chocolate

Ingredients
  

  • 150 Grams Almonds (finely ground) Use almond flour or finely grind whole almonds for best results
  • 100 Grams Semolina flour Provides a slightly grainy texture and structure
  • 5 Large Eggs (separated) Separate yolks and whites for fluffy batter
  • 150 Grams Sugar Granulated sugar works best for sweetness
  • 1 Whole Lemon (zest only) Adds a fresh citrus aroma and flavor
  • 150 grams Dark chocolate Melted for the cake's rich chocolate coating

Instructions
 

  • Prepare the Ingredients:
    Separate the egg yolks and whites into two bowls.
  • Finely grind the almonds if you’re not using almond flour.
  • Mix the Batter:
    In a large mixing bowl, beat the egg yolks with sugar until pale and creamy.
  • Gradually add the ground almonds, semolina flour, and lemon zest to the egg yolk mixture. Mix until combined.
  • Whip the Egg Whites:
    Using an electric mixer, beat the egg whites until stiff peaks form.
  • Gently fold the egg whites into the almond mixture in batches, maintaining the batter's fluffiness.
  • Prepare the Mold:
    Grease a dome-shaped cake mold (or a round cake tin) with butter or line it with parchment paper.
  • Bake the Cake:
    Preheat the oven to 180°C (350°F).
  • Pour the batter into the prepared mold and smooth the surface.
  • Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cake:
    Remove the cake from the oven and let it cool in the mold for 10 minutes.
  • Transfer it to a cooling rack and allow it to cool completely.
  • Melt the Chocolate:
    Using a double boiler or microwave, melt the dark chocolate until smooth.
  • Coat the Cake:
    Pour the melted chocolate over the cooled cake, ensuring it covers the entire surface evenly.
  • Let the chocolate set at room temperature.
  • Serve and Enjoy:
    Slice the cake and serve it as a delicious dessert or festive treat!
Keyword Parrozzo