Torta Barozzi: the secret recipe of Modena cake revealed

In Modena there's a secret recipe of a chocolate cake inspired by an architect and with an old story to tell.
Ever heard about Torta Barozzi?

Introduction to Torta Barozzi

What is Torta Barozzi?

Torta Barozzi is a decadent chocolate cake with a distinctive flavor profile that blends the richness of chocolate with the aromatic notes of coffee, almonds, and peanuts.

One of its standout features is its flourless recipe, making it naturally gluten-free.

Originating in Modena Italy, Torta Barozzi is renowned for its moist, fudgy texture, crowned with a delicate, meringue-like top.

Perfect for slicing into thin, indulgent wedges, the cake's unique combination of ingredients delivers a luxurious balance of sweetness, nuttiness, and subtle bitterness.

The history of Torta Barozzi

Eugenio Gollini and the creation of the cake

The origins of Torta Barozzi can be traced back to 1886 when a talented pastry chef named Eugenio Gollini first created it in his family-run pastry shop, the Pasticceria Gollini in Vignola.

Gollini originally named the dessert "Torta Nera" (Black Cake), but later, in 1907, it was renamed to honor Jacopo Barozzi da Vignola. This name change added an air of sophistication and tied the dessert more deeply to the town's identity.

Eugenio Gollini’s creation was revolutionary for its time.

By using no flour in the recipe, he created a cake with a dense, almost brownie-like consistency—a rarity in the world of 19th-century baking.

The addition of coffee and peanuts alongside chocolate and almonds gave the cake a distinctive character that set it apart from other Italian cakes.

The legacy of the Gollini pastry shop in Vignola

Today, the Gollini pastry shop remains a cornerstone of Vignola’s culinary scene.

It continues to produce Torta Barozzi using the original, closely guarded recipe.

Over the decades, this humble dessert has gained fame beyond Vignola, becoming a beloved Modena dessert that’s synonymous with the region’s culinary excellence.

Even though the exact recipe remains a mystery, the Gollini family has ensured that the essence of Torta Barozzi remains unchanged.

This dedication has preserved the authenticity of the cake while fostering its reputation as one of Italy’s most unique and beloved desserts.

Key features of Torta Barozzi

Gluten-free by tradition

Unlike many modern desserts that are adapted to be gluten-free, Torta Barozzi was designed this way from the very beginning.

Its lack of flour isn’t an afterthought but a deliberate choice that defines its character. Instead of flour, the cake relies on finely ground almonds and peanuts, which provide structure while contributing to its nutty undertones.

This naturally gluten-free composition makes Torta Barozzi accessible to those with dietary restrictions, without compromising on flavor or texture. Its dense, moist crumb and rich chocolatey taste make it a standout among gluten-free chocolate cake recipes.

Secret recipe: a closely guarded mystery

The exact proportions and techniques used to make Torta Barozzi are a well-kept secret, known only to the Gollini family.

While the general ingredients—chocolate, coffee, almonds, peanuts, butter, sugar, and eggs—are widely known, the precise method remains elusive.

This mystery only adds to the cake’s allure, making it a sought-after treat for dessert enthusiasts.

Bakers have attempted to recreate the cake at home, but few come close to matching the authentic experience of enjoying a slice from the original Gollini pastry shop.

The recipe of Torta Barozzi

The original recipe of Torta Barozzi is one of the best-kept secrets of the Modena food scene, more than tigelle or borlenghi.

If you can’t visit Pasticceria Gollini in Vignola, or taste Torta Barozzi during our Modena food tour, you can still make it at home.
Here’s the recipe:

Ingredients
4 eggs
150 g of sugar
150 g of butter
230 g of dark chocolate
70 g of chopped peanuts
30 g of chopped almonds
40 g of coffee grounds

Process
- Melt the chopped chocolate with diced butter in a bain-marie
- Mix egg yolks with the sugar adding almonds, peanuts, and coffee grounds. Combine the liquid chocolate in the mixture at the end.
- Beat the egg whites until they are stiff and add them to the mixture
- Cover a square baking sheet with aluminum foil and pour the mixture in.
- Bake in a preheated oven at 180 °C for about 30 minutes.
- Once cooled, place the cake on a tray without removing the foil, it will prevent the cake from crumbling when slicing it.

It’s common to serve Torta Barozzi with mascarpone cream or some drops of Balsamic Vinegar.

Note that Torta Barozzi is a gluten-free dessert and resists out of the fridge for about 40 days.

Where to find Torta Barozzi today

Pasticceria Gollini
Via Giuseppe Garibaldi, 1/N, 41058 Vignola (MO)
Tel. +39 059 771079
www.tortabarozzi.it

Enjoy Barozzi cake where it was born in 1886. The descendants of Eugenio Gollini will serve you a coffee and a slice of cake under the portico.

Pasticceria San Biagio
Via Emilia, 77, 41121 Modena
Tel. +39 059 217284
www.pasticceriasanbiagio.it

Iolanda met Luciano Pavarotti, Enzo Ferrari, and Massimo Bottura in this cozy pastry shop in the center of Modena.

Caffetteria Drogheria Giusti
Via Farini 83, 41121 Modena
Tel. +39 059 219132
caffetteriagiusti.it

Next to the most famous osteria, there's this old cafè popular for aperitivo with a nice view of Accademia square.

Eataly Ambasciatori Bologna
Via Orefici 19, 40126 Bologna
Tel. +39 051 0952820

In the heart of Bologna's Quadrilatero market, you can buy food delicacies hard to find elsewhere, like the original Barozzi.

Barozzi & Friends

Torta Barozzi is more than just a dessert—it’s a piece of Italian history.

Whether you’re a fan of gluten-free chocolate cake recipes, a lover of Italian cakes, or simply someone with a sweet tooth, this cake offers something special.

Would you like to taste the real authentic Barozzi cake with other hidden specialties impossible to find on your own?

Here's the (almost secret) recipe: