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Step 1
01 - Sift together the Flour and the Starch in a small bowl. Set aside for later use in direction number
Step 2
02 - Boil the Almonds and Apricot Kernels in a pan for about 5 minutes. 03 - Drain the Almonds and Apricot Kernels and remove all the shells ( you can also buy peeled Almonds ). 04 - Let the Kernels dry on a tray lined with paper towels. When they have dried up, place them into a mixer together with 2 tablespoons of Sugar and finely mix everything until a nice smooth Almond Flour is obtained. 05 - Melt the Butter in another saucepan. Set aside and let it cool. 06 - Using two different bowls separate the Yolks from the Whites. 07 - Beat the Egg Whites with an electric mixer until you have a very firm foam. 08 - Now, always using the electric mixer, mix the Yolks. While mixing the Yolks gradually add the remaining Sugar. Keep mixing the Yolks until you end up having a frothy and light foam. 09 - Combine ( in the following order, one at a time ) the Yolks with: the Almond Flour, Flour/Starch and melted lukewarm Butter and continue to work on to mixture until smooth. 10 - Add the Egg Whites to the Yolk mixture and mix by hand or with the electric mixer, set to its minimum speed, until smooth. 11 - Generously butter and flour a 18cm / 7in pyrex bowl. 12 - Pour the mixture into the Bowl and bake in preheated oven to 180C / 356F for 65 minutes. If you are using a convection oven, switch the fan off. 13 - Once the Parrozzo has finished cooking, remove it from the oven and let it cool completely. 14 - Chop the Chocolate and melt it over a double boiler. Pour the melted Chocolate over the top of the cooled Cake and spread evenly with a spatula. 15 - Transfer the Cake to a plate. Serve.