Parrozzo: Abruzzo-Style Chocolate Almond Semolina Cake

Parrozzo, a typical dessert of Abruzzo, takes its name from a traditional domed bread — pane rozzo or “coarse bread” — made by local fishermen with cornmeal, olive oil and other ingredients. 

You can make this adorable domed cake with either semolina flour, the essential ingredient for making authentic Italian pasta, or fine cornmeal, which gives the cake a pleasingly grainy texture. The additional touch of almond flour adds a lushness that pairs wonderfully with the dark