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This flavorful Italian cake has a rich almond and cocoa flavor characterized by an intense aftertaste of rum and coffee. It was invented in 1907 by Eugenio Gollini who dedicated it to Jacopo Barozzi da Vignola, a famous 16th-century architect. The recipe for the cake is still kept a secret and is only known to the heirs of the Gollini bakery.

Traditionally, the cake is consumed for breakfast with coffee or tea on the side, while the rich flavors make torta Barozzi the perfect complement to various custards or vanilla ice cream. Yum