Chocolate is inextricably linked to love, and much of it comes packaged in heart-shaped boxes. For something different, consider making a torta Barozzi, a sumptuous and sophisticated flourless chocolate cake that’s often imitated but rarely duplicated.

Traditionally, torta Barozzi is made without wheat flour (and is therefore gluten-free). Instead, a combination of ground peanuts and almonds – along with whipped egg whites – delivers a structure that’s somehow rich and dense yet still light. For the torta recipe in the book Tuesday Nights Mediterranean, which features weeknight-friendly meals from the region, we skip the peanuts, as almond flour alone works fine. To achieve a complex chocolate richness, we use both cocoa powder and bittersweet chocolate (ideally, chocolate with about 70 per cent cocoa solids).

Instant espresso powder accentuates the deep, roasty, bitter notes, and a dose of fiery dark rum lifts the flavours. Aim for soft, not stiff, peaks when whipping the egg whites; it leaves them resilient and elastic enough to contain the bubbles, which expand in the heat of the oven to help your torta rise. Don’t substitute Dutch-processed cocoa with natural cocoa. While the recipe will still work, the cake will be lighter in colour, and not as deep in flavour. And take care not to overbake the cake. Remove it from the oven when a toothpick inserted at the centre comes out with a few sticky crumbs clinging to it. Serve with lightly sweetened mascarpone or whipped cream, or with vanilla gelato.

Italian flourless

chocolate torta

Start to finish: 1 hour

Servings: 8 to 10

• 10 tbs salted butter, cut into 10 pieces, plus more for the pan
• 6 ozs bittersweet chocolate, chopped
• ¼ cup Dutch-processed cocoa powder, plus more for dusting
• 1 tbs instant espresso powder
• 4 large eggs, separated, room temperature
• ¾ cup white sugar, divided
• 1 cup almond flour
• ½ tsp table salt
• 3 tbsp dark rum

Heat the oven to 350°F with a rack in the middle position. Butter an 8-inch-square pan, line the bottom with a parchment square and butter the parchment.

In a medium saucepan over medium, melt the butter.

Remove from the heat and add the chocolate, cocoa and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.

In a large bowl, vigorously whisk the egg yolks and ½ cup of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.

In a stand mixer with the whisk attachment or in a large bowl with a handmixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining ¼ cup sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a si