Name: Duchessa di Parma (Duchess of Parma Cake)
Yield: Makes 12 servings
Cuisine: Italy
Ingredients: ⅓ cup water; One 9- or 10-inch chocolate Torta Margherita, baked and cooled; 3 tablespoons white rum; 1 cup heavy whipping cream; 12 ounces semisweet chocolate; 1½ tablespoons all-purpose flour; 1 tablespoon white rum (optional); 3 large egg yolks; 2 tablespoons white rum; ¾ cup sweet Marsala; ⅓ cup sugar; ¼ cup sugar

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

Named for Maria-Luigia Bonaparte, the still-beloved duchess of Parma, this cake is a fantasy of chocolate and zabaione, with an unequaled richness and delicacy. This version is based on one from Ugo Falavigna’s beautiful Pasticceria Torino, in Parma, where Falavigna prepares all the classic desserts and pastries of Parma’s rich gastronomic history.