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parrozzo abruzzese on a cake stand, red plate with a fork, under a red rimmed towel, on a marble background, almonds in a green bowl, knife with a slice on it

Parrozzo Abruzzese

Born in Abruzzo as a homage to rustic cornbread, Parrozzo is a rich almond cake coated in silky dark chocolate: humble roots, irresistible flavor.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Abruzzo
Servings 8 portions

Ingredients
  

For the cake

  • 120 g semolina
  • 100 g blanched almonds ground into a powder
  • 100 g sugar
  • 4 large eggs
  • 80 g melted butter can be replaced with sunflower oil
  • 2 tablespoons Amaretto di Saronno
  • Grated lemon zest

For the glaze

  • 200 g dark chocolate
  • 20 g butter optional

Instructions
 

  • Start by separating the eggs.
  • Whip the whites to stiff peaks, then beat the yolks with the sugar and lemon zest until pale, thick, and beautifully creamy.
  • Add the melted butter, finely ground almonds, semolina, and Amaretto.
  • The batter will feel a little dense, which is totally normal for parrozzo.
  • Gently fold in the egg whites, working from bottom to top, until the mixture is smooth and fluffy.
  • Pour the batter into a dome-shaped zuccotto mold and bake at 160°C for about 1 hour. It takes a bit to set — just trust the process and use the toothpick test to check doneness.
  • Let it cool in the mold for 10 minutes, then remove and allow it to cool completely.
  • Once cold, melt the dark chocolate (with the butter if using) and pour it in one generous, glossy cascade over the cake placed on a wire rack.
  • Catch the excess chocolate and pour again to fully coat.
  • Let it set for 10–15 minutes, transfer to a serving plate, and your authentic Abruzzese Parrozzo is ready to slice, admire, and enjoy.
Keyword parrozzo