not included preview.

In a large bowl, whisk the eggs, vanilla paste, granulated sugar, kosher salt, cornstarch, and buttermilk until well combined.

When the chocolate mixture has cooled to room temperature, add the ground hazelnuts and stir well to combine. Pour the chocolate-hazelnut mix into the bowl with the egg mixture and stir well to combine and create a smooth batter. Pour the batter into the cake pan.

Bake until set in the middle and a cake tester comes out clean, 25 to 30 minutes. Remove the cake from the oven and let it cool in the pan. It may deflate slightly as it cools.

Once cool, carefully remove the cake from the pan by placing an inverted plate on top and flipping it over. Place your desired serving plate on top of the now upsidedown cake and flip it once more, so that it’s facing right-side up.

Make the topping:

In a stand mixer with the whisk, whip the heavy cream on medium-high speed until stiff peaks form, 4 to 5 minutes. In a medium bowl, mix the crème fraîche, vanilla paste, powdered sugar, and salt with a rubber spatula until combined. Fold the whipped cream into the crème fraîche mixture with the spatula.

To serve, slice the cake into wedges and top with flaky sea salt, if using, and a dollop of whipped crème fraîche. For a more delicate texture, serve at room temperature. For a more dense, fudgy texture, serve chilled. Leftover cake keeps, tightly covered in the refrigerator, for up to 4 days.

Reprinted with permission from “Italian American: Red Sauce Classics and New Essentials: A Cookbook” by Angie Rito and Scott Tacinelli (Clarkson Potter, 2021).

Mexican Wedding Cookies

RECIPE BY Genevieve Gergis

GENEVIEVE GERGIS has made these cookies, her husband Ori Menashe's favorite, every holiday for as long as she can remember. Her version of the classic employs rye flour, pecans, and a generous dose of salt for extra nutty, buttery, not-too-sweet results. For denser cookies (like Menashe likes), cream the butter for a minute. For a lighter, airier version (like Gergis prefers), cream the butter for 4 to 5 minutes.

Makes about 40 cookies

• 1 cup unsalted butter, at room temperature

• 1/2 cup powdered sugar, plus more for dusting

• 2 teaspoons vanilla extract

• 1 3/4 cups pecan halves, very finely chopped

• 1 1/3 cups all-purpose flour

• 6 tablespoons rye flour

• 1 teaspoon kosher salt

In a bowl of a standing mixer fitted with a paddle attachment, beat the butter on medium speed until pale and glossy, about 5 minutes. Add powdered sugar and beat on low speed to high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl about halfway through. Add the vanilla and beat for 1 minute, then add the nuts and beat briefly on low speed just until incorporated.

In a small bowl, whisk together flours and salt. Add to the batter and mix on very low speed until just incorporated and the mixture forms a loose, shaggy dough. Do not overmix. Wrap in plastic wrap and refrigerate for 2 hours.

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Shape the dough into ping-pong-sized balls and place them about 2 inches apart on the prepared baking sheet. Transfer the whole sheet to the refrigerator for 5 minutes to rechill briefly, then bake until just barely golden on top, 20 to 25 minutes.

Once cookies are cooled, dust with powdered sugar and enjoy.

Reprinted with permission from “Bestia: Italian Recipes Created in the Heart of L.A.” by Ori Menashe, Genevieve Gergis, and Lesley Suter (Ten Speed Press, an imprint of Penguin Random House, 2018).