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.
'grappa' on Serious Eats
Lately infusing my own spirits has become something of an obsession, and I have a big enough collection of bottles filled with fruits, herbs, and spices sitting under my sink to prove it. So when I came across this somewhat strange recipe for Milk Liqueur from the Azores in David Leite's The New Portuguese Table there was no way that I wasn't going to try it.