Give your dessert a clever name – and tell us about your recipe.
Chocolate Hazelnut Torte – Flourless chocolate torte with ground hazelnuts and Frangelico, filled with a layer of blackberry curd and covered in a chocolate and Frangelico ganache. Super decadent. I topped it with a drizzle of the blackberry curd and fresh blackberries to help cut some of the richness of the chocolate. The flavor is perfect, and I feel like Mary Berry would appreciate the booze.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
The curd layer got a little lost, visually, in the heaviness of the cake. Also, it wasn't the best of ideas to bake a cake on a 90-degree day. My house is still hot from the oven being on!
How did you add a Wisconsin twist to your flavors or decoration?
Berry season is coming to a close, so I used fresh berries where I could. I also used some chocolate I picked up at Gail Ambrosius in the ganache.
How did you do?
It’s perfect – and I’m not sharing!