(vegan baking + other minor obsessions)
Back when I was pastry chef at inSpiral, I had on the menu a peanut butter pie which was essentially a huge vegan replica of a Reese’s peanut butter cup. The cake was very popular, so when Bella at inSpiral asked me to come up with a new vegan, sugar- and gluten-free version I knew I had to make it even better. Enter the Chocolate Hazelnut Torte. A chocolate crust made with hazelnuts and cacao nibs, filled with a creamy hazelnut mousse and topped with raw chocolate ganache. It is incredibly rich and delicious and a huge success with all tasters, and it is now live and part of the new inSpiral cake menu, so I can’t wait to hear feedback from new customers and old die-hard fans of the PBCup!