How to make
The recipe is for the Christmas Cake Parrozzo from the Abruzzo region in Italy. The chocolate cake appeared in 1920, after the confectioner Luigi Damico decided to make a sweet version of village-style bread pan rozzo, which was made from corn flour and remained edible for a long time.
In two bowls, separate the whites from the yolks. Add the sugar to the yolks and beat, until a thick foam is obtained. Add the ground almonds, corn flour, vanilla, grated lemon peel and a few drops of bitter almond essence.
The last is a must. Beat the egg whites with a pinch of salt, until a white mixture is obtained. Carefully add them to the first mixture and homogenize all the products well. Grease and flour a round cake tin with a diameter of 8″ (20 cm). I used a glass baking bowl.
Pour the mixture. Bake the Italian cake at 320°F (160°C), in a preheated oven for about 40 minutes. Check it with a wooden skewer to see if it is fully baked. Remove the finished Parozzo from the mold and cool it. Melt the chocolate and butter in a water bath. Pour the mixture over the cake and leave the chocolate to set before cutting it.
The wonderful almond aroma with lemon and vanilla flavors of this Italian Christmas Cake will delight you!
Enjoy!
