Find yourself some quality chocolate for this one. The recipe doesn’t demand a whole lot of ingredients (always welcome), so make sure the star of the show is dark and brooding.
I’ve used 72% Venezuelan, but there is probably ample choice even in your standard supermarket. Once sourced, you can begin making this chocolate torte with whipped cream infused with toasted sunflower seeds.
If you’d like to use this recipe in your own publicaton, please drop me a message on Instagram, @foodandtunes_
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