Chocolate and hazelnut truffle cake (torta gianduja)
I feel beholden to this simple flourless cake. The moment I posted the recipe on the blog, back in June 2011, I knew something in my short-lived blogger life had changed. Comments started trickling in, and that trickle soon became a torrent! It seems that this traditional cake from Piemonte speaks a language that everybody is fluent in: chocolate. But to call this a chocolate cake doesn’t really do it justice. There is so much more to it than that. What makes this indulgent cake so alluring…
Rich flourless hazelnut chocolate cake
I love this cake. Rich, decadent and completely addictive, it is one of the easiest cakes I have ever made and also one of the most impressive. The toasted hazelnuts give a wonderful ‘toasty’ undertone, but you can use ground, toasted pecans, almonds or pistachios (or a combination of nuts) instead – just take your pick!
Flourless hazelnut and chocolate fudge cookies
"This is my go-to recipe when I have very little time and leftover egg whites. The cookies have an intense cocoa flavour and a wonderful chewy texture, similar to that of a brownie. If you're a chocolate fiend, the batter will easily tolerate the addition of chopped chocolate or chocolate chips. As for the method, you could practically do it with your eyes closed!" Poh Ling Yeow, Poh & Co.
Hazelnut concorde cake
End your dinner party with a bang thanks to the food department's hazelnut concorde cake. The contrasting textures of the creamy, airy chocolate mousse and the crunchy chocolate meringue will be sure to impress your guests.
Orange blossom pomegranate Panna cotta
The recipe for these little orange blossom and pomegranate Panna cotta’s was taken from this beautiful book dolce which was...READ MORE
Olive oil cake with orange-scented custard and nuts
Hojiblanca extra virgin olive oil is ideal for this recipe. It tends to have a hint of nuttiness and is slightly robust, yet still very smooth. Its almost almond-like characteristics work seamlessly in the cake and combine naturally with the topping, while the silky custard binds all the flavours together.