70% dark Chocolate, 7 Oz
Sugar, 3 Oz
Butter, at room temperature , 4, 3 Oz
Sweet almonds, 1,7 Oz
Bitter almonds, 10
Cornstarch, 1,7 Oz
All-purpose flour, 1,7 Oz
Eggs, separated, 5


Blanch almonds in boiling water and peel off the husk. Grind them with 2 tablespoons of sugar in a processor. Work butter using a fork, add the remaining sugar and the egg yolks, then whisk well. Fold in the ground almonds, the flour and the cornstarch. Beat the egg whites in a mixer until soft peaks form and then fold into the almond mixture.

Then pour mixture in a buttered bundt pan or dome-shaped cake mold and bake at 450 °F, for 45 minutes. Let the parrozzo cool.

Melt the chocolate in a double boiler and once the parrozzo has cooled, spread the chocolate sauce over the whole surface. Allow the chocolate to set before cutting.

Thanks to: Jovina Cooks Italian