This torte's delicate, crackly top belies a soft, chocolate core. Grappa gives a boozy flourish, and currants and pine nuts provide a pleasant textural contrast.
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Crunchy, delicate layers of malted hazelnut meringue form the "cake" layers of this decadent dessert. For gluten-free just omit the malt.
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.
This torte is a classically dense, rich dessert. Hazelnuts rounds out this cake with a wonderfully toasty flavor, while a healthy dose of vanilla provides a gently sweet aroma to balance out all that dark chocolate.
Ultra-decadent, ultra-sweet, ultra-delightful Huguenot Torte The Lee Bros. Charleston Kitchen tastes like a giant, sticky apple blondie. Easy to make, even easier to eat.
There's not a speck of flour in this one layer torte, so the result is richer, fudgier, and loads more sinful than any brownie.