From its flaky top studded with pine nuts, to the currants and grappa that flavor the chocolate interior, this torte hits all the right notes for Christmas.
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Crunchy, delicate layers of malted hazelnut meringue form the "cake" layers of this decadent but light textured 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 light.
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. Plus, it's pretty tough to screw up this cake—baking novices, give it a try.
Huguenot Torte from The Lee Bros. Charleston Kitchen tastes like a giant, sticky apple blondie. An ultra-decadent, ultra-sweet, ultra-simple dessert that bakes up with a soft center and crunchy crust. Easy to make, even easier to eat.
Alice Medrich, author of Sinfully Easy Delicious Desserts, realizes that the Lizner Torte isn't all about the lattice. She's simplified this Austrian classic by making a rich, almond-based dough that comes together in the food processor and never once necessitates the use of a rolling pin.
One of the advantages of running your own restaurant is that premium ingredients are just a phone call away. But when I placed orders for my bakery, Desserticus, I routinely lost all self control. Every week it was like Christmas in the kitchen when the delivery driver finished dropping off boxes of European butter, cheese, and gourmet chocolate. This habit usually put a big hurtin' on my wallet. (I guess some girls like shoes. I like butter).