Parozzo

Ingredients for 1 servings:

• 100 g almond(s), ground
• 200 g chocolate coating
• 5 eggs
• 80 g butter
• 1 tbsp butter for the mold
• 100 g sugar
• 100 g flour
• 2 tbsp cornstarch

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Italian chocolate cake from Abruzzo

Separate the eggs, put the egg yolks in a bowl with 100g of sugar and beat until frothy. Meanwhile, melt the butter in a small saucepan. Mix the flour and cornstarch. Stir into the egg foam, alternating with the ground almonds, a spoonful at a time. Remove the melted butter from the heat and let it cool, then mix it into the batter. Preheat the oven to 200°C (Gas Mark 3). Grease a 28cm springform pan with 1 tablespoon of softened butter. Beat the egg whites until stiff peaks form and fold thoroughly and evenly into the batter. Pour into the prepared springform pan and smooth the surface, then bake for 25 minutes. Cover the surface of the cake with aluminum foil and finish baking for another 10 minutes. Remove from the oven, remove from the pan and let cool (approx. 45 minutes). Melt the chocolate coating and coat the cake evenly. Use a fork to make fine grooves to create a pattern. Let the chocolate coating dry, cut the cake into portions and serve.