Rachel Roddy shares rich hazelnut and chocolate cake recipe for autumn

Rachel Roddy's hazelnut and chocolate cake recipe blends simple preparation with rich flavors, calling for 250g of toasted hazelnuts. The cake, reminiscent of torta caprese, showcases the nut's buttery profile, especially when toasted. This seasonal treat is perfect for autumn gathering, attracting fans of both baking and traditional countryside delights.

Read full article on The Guardian Australia →

Summary by Glance · Original reporting by The Guardian Australia