Hazelnut torte with raspberry jam, ganache, and toasted meringue from Everything I Want to Eat: Sqirl and the New California Cooking (page 221) by Jessica Koslow

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Notes about this recipe

  • DKennedy on January 30, 2018

    We made this as our dessert for our Supper Club's Cook the Book Menu. This is really four recipes, two cakes, a homemade jam, a ganache and a toasted meringue. Because there were three of us making this, it took very little effort to put together, but I don't think I'd make it again on my own. Susan made the cakes and they popped right out of the pan. I can't remember who put the ganache together but I do know it is not a fluffy ganache, it becomes a hard chocolate layer between the two cakes. I think I would have preferred a softer ganache. We substituted Sqirl packaged jam, and I made the meringue. This was my first cooked meringue. Susan brought her torch and I used one for the first time. The cake makes for an impressive presentation and I think everyone enjoyed it, but IMO it was not worth the effort. I think the cake to filling ratio was off, and a little dry. If making it again, I would probably opt for more filling and less cake.

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