A simple but delicious cake recipe:
Separate 5 eggs, put the 5 yolks with 100 gr sugar in a large enough bowl and beat until creamy. Meanwhile, melt 80 gr butter in a small pot. Mix 100 gr flour and 2 tbsp cornstarch.
Stir into the egg foam alternately with the ground almond kernels by the spoonful. Remove the melted butter from the stove and let it cool down, then add it to the dough. Preheat the oven to 200 °C. Grease a 28 cm dia. cake springform pan with 1 tbsp. softened butter. Whip 5 egg whites to stiff peaks, fold into the batter thoroughly and evenly. Pour into the prepared springform pan and smooth out. Bake in the heated oven for 25 minutes. Now cover the surface of the cake with aluminum foil, finish baking in another 10 min. Remove from the stove, remove from the mold and cool (about 45 min). Melt 200 gr of chocolate coating and cover the cake evenly.
Use a fork to make fine grooves as a pattern. Cook chocolate to dry, divide cake into unit – pieces and bring to table. Pane rozzo – actually the term for a simple, coarse country bread. Originally shaped like a loaf of bread, chocolate cake Parozzo owes its name, but in terms of taste it has nothing in common with it. Perhaps this is precisely the charm of Italian kitchen language: it lovingly cultivates contact with figurative, direct experience.
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