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amandovolo

cake covered with chocolate and almonds

The pride of Porto San Giorgio, invented in the 1940s by a master baker from Turin, this rich cake is made egg yolks, butter, orange zest, crushed almonds, sugar, wheat and potato flour; it's left to cool overnight, then covered in dark chocolate and crushed toasted hazelnuts (or almonds).

Also spelled amanduvolo.

Text © Dana Facaros and Michael Pauls

Image by Corrierre Adriatica