Recipe adapted from Michel’angelo Capri. Chocolate Torta Caprese Makes 1 (12-inch) cake 3 cups plus 2 tablespoons (300 grams) blanched almond flour10.5 ounces (300 grams) dark chocolate, broken into pieces1⅓ cups (300 grams) unsalted butter, room temperature1½ cups (300 grams) granulated sugar8 large eggs (400 grams), separated Preheat oven to 160°C (320°F). Spread almond flour

Bake From Scratch Magazine

18.12.2024

6 Ways to Bake with Eggnog - Bake from Scratch

Eggnog isn’t just for sipping—it’s the secret ingredient that makes holiday bakes unforgettable.

Bake From Scratch Magazine

18.12.2024

Peanut Chocolate-Stuffed Cookies - Bake from Scratch

Thanks to Bonne Maman® Peanut Chocolate Spread, these cookies feature an irresistible combination of nutty richness and decadent cocoa. Each bite of these soft and chewy treats delivers a melty peanut chocolate filling, a creamy glaze, and crunchy peanuts that will surely satisfy any sweet craving. 1 (12.3-ounce) jar (350 grams) Bonne Maman® Peanut Chocolate

Bake From Scratch Magazine

18.12.2024

8 Bites for Your New Year’s Eve Spread - Bake from Scratch

These eight bakes are perfect for your New Year’s Eve spread, whether you’re hosting a chic soirée or enjoying a quiet night in.

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Bake From Scratch Magazine

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Chocolate Torta Caprese - Bake from Scratch

6 Ways to Bake with Eggnog - Bake from Scratch

Peanut Chocolate-Stuffed Cookies - Bake from Scratch

8 Bites for Your New Year’s Eve Spread - Bake from Scratch

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