“‘I come from a family of girls. We are four sisters who are very close to one another,’ she says. She wanted to make that sisterhood experience and memories of it meaningful and recreated a dense flourless chocolate cake that she and her sisters loved to order at a restaurant, now closed, near Mexico City that was run by an Italian chef. The cake was milky and nutty, sometimes made with ground almonds and sometimes with hazelnuts or pecans. ‘I must have tested 20 different versions of it,’ she says before settling on an almond-chocolate leche cake made with almond flour that got a seal of approval from her sisters.”
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