Abruzzo dessert with almonds and chocolate
- Vegetarian
- Energy Kcal 532
- Carbohydrates g 46.9
- of which sugars g 30.2
- Protein g 10
- Fats g 33.8
- of which saturated fat g 14.96
- Fiber g 3.1
- Cholesterol mg 156
- Sodium mg 54
- Difficulty: Average
- Prep time: 40 min
- Cook time: 1 h 5 min
- Serving: 6
- Cost: Low
PRESENTATION
When you think of a traditional Italian dessert that brings families together, the Abruzzo almond chocolate dessert is really something special, especially during the festive Christmas season. Seriously good stuff. This treat is known for its rich and nutty flavors—it is a favorite in the Abruzzo region. It's not just a dessert; it’s a slice of Italian history and culture, shared across generations.
The cake's dome shape, achieved using a special zuccotto mold, makes it super recognizable. Inside, you’ll find a rich blend of finely chopped almonds and deep, dark chocolate. Really, the almonds are peeled and ground by hand, giving the cake a tender texture that perfectly complements the chocolate's intense flavor. This combo is what sets the Parrozzo recipe apart from other holiday treats like Purceddhruzzi and Cartellate.
As you enjoy this Italian specialty, the thin layer of dark chocolate on the outside offers a satisfying crispy snap. Each bite is a sensory experience—evoking the warmth of festive gatherings and the joy of shared stories. The dessert is often compared to other Abruzzo sweets, but its unique flavor profile makes it really, really memorable. And look, tradition holds a special place in Abruzzo, and this cake is no exception.
It’s a dessert that captures the spirit of the region—simple yet packed with bold flavors. Whether paired with a warm drink or enjoyed on its own, it adds a special touch to any celebration. This almond chocolate cake is more than just food; it's a piece of Abruzzo's heritage, offering comfort and coziness with every slice.
So... When the holiday season rolls around, and the air is filled with laughter and the clinking of glasses, this dessert takes center stage. Each bite is like a warm hug, making special occasions even more memorable. Thing is, it's all about the tradition of Abruzzo with this classic dessert, and enjoy the connection it brings to the past and present, uniting families and friends over something really golden and heartfelt.
The Parrozzo recipe and the Bocconotto recipe might make appearances at gatherings, but it's this chocolate-almond combo that really stands out. And here's the thing: it’s a nod to the region’s culinary traditions, a sweet reminder of the simple joys that make every holiday season bright. Whether you're enjoying it in a bustling Italian home or trying it for the first time, it's a dessert that leaves a lasting impression, capturing the core of Abruzzo in every bite. So go ahead, savor a slice, and let it transport you to the beautiful landscapes and rich traditions of Italy's Abruzzo region.
INGREDIENTS
- for a zuccotto with a diameter of 6.5 inches
- Almonds ½ cup (60 g) - sweet
- Armelline almonds 1.5 oz (40 g)
- Sugar 0.3 cup (60 g)
- Eggs 7 oz (200 g) - (about 4 medium)
- Butter 5.67 tbsp (80 g)
- Type 00 flour ½ cup (60 g)
- Potato starch ½ cup (60 g)
- for the coating
- Dark chocolate 7 oz (200 g)
How to prepare Abruzzo dessert with almonds and chocolate
To prepare the Abruzzo dessert with almonds and chocolate, start by placing the regular and bitter almonds in a saucepan with plenty of water 1. Bring to a boil and let the almonds simmer for 4-5 minutes. Then, drain them using a slotted spoon 2 and place them in a small bowl. Shell them one by one 3, also discarding the skin that covers them (you can also purchase already shelled and peeled almonds as an alternative).
Let them dry on a tray lined with paper towels 4. Once they are well dried, place them in a mixer along with 2 tbsps of sugar 5 and grind them finely until you obtain almond flour 6. Begin to melt the butter in a saucepan, then once melted, let it cool slightly.
Then, in a bowl, separate the egg yolks from the whites. Whip the egg whites 7 with an electric mixer until they reach stiff peaks 8. Proceed with the yolks: beat them with the electric mixer while gradually adding the sugar 9.
Continue beating until you obtain a frothy, pale mixture 10 to which you will add the almond flour 11; continue mixing to incorporate it into the mixture. Sift the flour and cornstarch together in a separate bowl 12.
Add the flours to the mixture, continuing to beat with the electric mixer 13; also incorporate the melted, now cool butter 14. When the mixture is homogeneous, stop the mixer and gently fold in the whipped egg whites 15.
Be careful to incorporate them by moving the spatula from bottom to top very gently to prevent them from deflating 16. At this point, the batter is ready: butter 17 and flour a 6.5-inch diameter zuccotto mold into which you will pour the mixture 18.
After leveling it with a spatula, bake in a preheated static oven at 356°F for 65 minutes (we do not recommend using a fan oven) 19. If you notice that the surface is becoming too golden, cover the zuccotto with a sheet of aluminum foil. Before removing from the oven, perform the toothpick test to check for doneness. Once baked 20, remove from the oven, let it cool slightly, then unmold by flipping the zuccotto onto a rack 21 and let the dessert cool completely.
While the dessert reaches room temperature, focus on the coating: place the finely chopped chocolate into a bowl, set it over a pot of gently boiling water (preferably without the water touching the bottom of the bowl) and melt it in a double boiler, stirring continuously (22-23). Place a tray under the rack where you cooled the zuccotto: when the chocolate is completely melted, pour it over your dessert 24. If you want to maintain a shiny chocolate coating for longer, you can use the chocolate tempering technique.
With the help of a spatula, spread the chocolate over the entire surface of the dessert 25 and let the excess chocolate drip off 26. To achieve a smooth coating, give the rack a few light taps on the work surface to make the excess chocolate fall off. Once the chocolate has cooled and hardened, you can serve your Abruzzo dessert with almonds and chocolate 27!