Parrozzo

An Abruzzese almond dome baked in a bowl and coated in dark chocolate.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter).

Ingredients

• 200 g almonds, blanched and ground
• 100 g fine semolina
• 60 g potato starch
• 6 eggs, separated
• 200 g caster sugar
• 100 g butter, melted
• bitter almond extract, a few drops
• 1/4 teaspoon salt
• 250 g dark chocolate, to coat

Method

1. Grind the almonds with a spoonful of the sugar to a fine meal.
2. Beat the yolks with most of the sugar until pale and thick, then fold in the almonds, semolina, starch, melted butter and almond extract.
3. Whisk the whites with the salt and remaining sugar to soft peaks and fold them through in three additions.
4. BAKE IT IN A ROUND-BOTTOMED BOWL, buttered and floured, not a cake tin. The dome is the whole shape of it, and a flat tin gives you an almond sponge instead.
5. Bake at 170C for 45 minutes. Test the centre with a skewer: the semolina makes it set later than a sponge would.
6. Turn it out and cool completely, dome upwards.
7. Temper the chocolate and pour it over in one go so it runs down and covers the whole dome. Pour it rather than spread it: a palette knife leaves ridges on a curve.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes