This weekend’s Piedmontese dessert will be a chocolate-hazelnut bunet. You may remember from the emails between Chef Marco Forneris and Oliveto Pastry Chef Jenny Raven that Jenny wanted an authentic recipe for a bunet. Using burning coals is how she will achieve the crisp top, the same way Marco’s grandmother made her bunet.
Last night we ate at your restaurant and really loved the bittersweet chocolate cake! Any chance that you’d share the recipe?