Serious Eats: Recipes

Hazelnut Chocolate Torte With Espresso Ganache

[Photograph: Yvonne Ruperti]

This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.

Notes: When checking with a toothpick to see if the cake is done, look for no batter on the toothpick. This is a moist cake, so the toothpick may look wet, which is okay.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: . Follow Yvonne on Twitter.

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