SQUASH, FETA AND GRAPE TARTS
Ingredients
Serves 8
¾ cup (175 ml) red wine vinegar
6 tbsp (90 ml) granulated sugar
¼ tsp (1 ml) kosher salt, plus extra, to taste
½ tsp (2.5 ml) yellow mustard seeds
1 cup (250 ml) seedless red grapes, cut in half
2 cups (500 ml) small diced butternut squash
3 tbsp (45 ml) olive oil, divided, plus extra for brushing
salt and pepper, to taste
1 yellow onion, finely chopped
8 oz (250 g) fresh spinach
1 tbsp (15 ml) chopped dill
4 oz (125 g) crumbled feta cheese
6 sheets phyllo pastry
2 tbsp (30 ml) toasted pine nuts, for garnish
Instructions
- In a small saucepan over medium-high heat, bring red wine vinegar, sugar, salt and mustard seeds to a simmer. Stir until sugar has dissolved. Remove from heat and let cool 10 minutes. Place grapes in a small airtight container. Pour vinegar mixture over grapes, seal jar and refrigerate at least an hour or overnight.
- Preheat oven to 350 F (180 C). Lightly grease 16 mini-muffin cups with oil.
- Toss diced butternut squash with 1 tbsp (15 ml) oil and salt and pepper, to taste. Place in a single layer on a baking tray and bake for 15 minutes, stirring once.
- In a large frying pan over medium heat, heat remaining 2 tbsp (30ml) oil. Add onion and sauté until translucent, about 6 minutes. Stir in spinach and cook until wilted and no water released from spinach left in pan. Stir in dill, season with salt and pepper. Remove from heat, fold in crumbled feta and baked squash. Set aside.
- On a clean work surface, unroll phyllo pastry and stack layers on top of each other. Using a sharp knife or pizza cutter, cut into 3 x 3-in (8 x 8 cm) squares. Working with 1 set of pastry squares at a time, separate into individual layers. Brush 1 piece with oil before placing another phyllo square on top at an angle. Repeat process until there are 6 squares on top of each other at a different angle to create a star shape. Gently press oiled pastry into muffin cup and repeat with remaining phyllo pastry squares. Divide squash filling among phyllo cups and fold extra pastry over filling, roughly crimping edges so filling is still exposed. Brush edges with extra oil.
- Bake until filling is warm and phyllo is golden brown, about 20 to 25 minutes. Transfer warm tarts to a cooling rack to cool slightly before garnishing with drained pickled grapes and pine nuts. Transfer to a serving platter and serve warm.
Drink Pairings
BEET AND BOURBON RED VELVET CAKE
Ingredients
Serves 12
3 medium beets, about 10 oz (300 g) total, trimmed and peeled
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) grapeseed or vegetable oil
3 large eggs
½ cup (125 ml) buttermilk
½ cup (125 ml) bourbon
1½ tsp (7.5 ml) vanilla extract, divided
2⅓ cups (575 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
3 tbsp (45 ml) Dutch processed cocoa powder
½ tsp (2.5 ml) salt
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) baking soda
8 oz (250 g) cream cheese, at room temperature
2 tbsp (30 ml) unsalted butter, at room temperature
1 cup (250 ml) icing sugar
2 tbsp (30 ml) milk
Sparkling Cranberries, for garnish, recipe follows
SPARKLING CRANBERRIES:
rosemary and thyme sprigs, for garnish
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
Instructions
- Preheat oven to 350 F (180 C). Oil and flour a 10-cup (2.4-L) bundt pan and set aside.
- Pierce beets all over with fork before wrapping each in parchment paper and microwaving on high until tender, about 8 to 10 minutes. Place beets in a blender with lemon juice and oil and purée until smooth. Add eggs, buttermilk, bourbon and ½ tsp (2.5 ml) vanilla extract and blend again until well incorporated.
- In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda. Add beet mixture and whisk together until combined. Pour into prepared bundt pan and bake until a wooden skewer inserted in centre comes out clean, about 50 minutes. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely at room temperature.
- In bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer on medium speed, beat cream cheese and butter together until very smooth. Add icing sugar, milk and remaining 1 tsp (5 ml) vanilla extract. Combine on low until smooth and creamy. Spoon icing into a piping bag or large, heavy duty, resealable plastic bag and snip off 1 corner. Pipe icing onto cake and garnish with Sparkling Cranberries and decorate with herbs.
- TO MAKE SPARKLING CRANBERRIES: In a small saucepan over mediumhigh heat, stir together sugar and water until simmering and sugar has dissolved. Let rapidly simmer for 1 minute. Remove saucepan from heat and allow mixture to cool until warm to touch. Stir in cranberries and thoroughly coat in sugar syrup. Let cranberries sit in syrup for 30 minutes. Using a slotted spoon, transfer cranberries to a wire rack and allow to dry at room temperature until tacky, about 2 hours and up to overnight.
- Place extra sugar in a bowl, add cranberries, tossing to completely coat in sugar, using extra sugar if needed. Place sugared cranberries on parchmentlined baking sheet and let dry at room temperature for 30 minutes. Best used within a couple of hours of being made. Makes 1½ cups (375 ml)
Drink Pairings
ROASTED ACORN SQUASH SALAD
Ingredients
Serves 8 to 10
2 medium acorn squash, cut into ½-in (1.25 cm) rings, seeds discarded
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) ground cumin
salt and pepper, to taste
1 cup (250 ml) pecans
¼ cup (60 ml) raw pumpkin seeds
3 tbsp (45 ml) honey, divided
1 tbsp (15 ml) coconut sugar
1 pinch cayenne pepper
½ tsp (2.5 ml) ground cinnamon
½ cup (125 ml) extra-virgin olive oil
3 tbsp (45 ml) white balsamic vinegar
1 tbsp (15 ml) unseasoned rice vinegar
3 cups (750 ml) packed baby arugula
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) mint leaves, torn
2 tbsp (30 ml) flat leaf parsley, torn
Instructions
- Place 2 rimmed baking trays in oven before preheating to 375 F (190 C).
- In a large bowl, toss together acorn squash, grapeseed oil, cumin, salt and pepper.
- Place squash in a single layer on warmed baking trays and bake, turning once about half way through cooking time, until tender and golden brown, about 15 to 20 minutes.
- On another rimmed baking tray place pecans in a single layer and bake in oven for 4 minutes. Transfer to a bowl and toss with pumpkin seeds, 1 tbsp (15 ml) honey, coconut sugar, cayenne pepper and cinnamon. Return pecan mixture to baking tray and return to oven until golden brown and fragrant, about 5 to 8 minutes. Set aside.
- In a medium bowl, whisk together olive oil, vinegars and remaining honey. Season to taste with salt and pepper.
- To assemble salad, make a bed of arugula on a platter. Top with rounds of roasted squash, drizzle with dressing, to taste. Garnish with sweet and spicy pecan mixture, pomegranate seeds, mint and parsley. Serve with extra dressing on side.
Drink Pairings
BROCCOLINI WITH CRANBERRY GREMOLATA
Ingredients
Serves 8 to 10
¼ cup (60 ml) whole hazelnuts
¼ cup (60 ml) sweetened dried cranberries, roughly chopped
3 tbsp (45 ml) chopped flat leaf parsley
½ tsp (2.5 ml) orange zest
salt, to taste
1½ lbs (750 g) broccolini
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) orange juice
2 garlic cloves, minced
Instructions
- In a large frying pan over medium heat, toast hazelnuts stirring frequently, until lightly browned and fragrant, about 8 to 10 minutes. Transfer to a clean tea towel, wrap nuts and rub together until most of hazelnut skins come off. Pick out hazelnuts, discard skins and roughly chop. Place in a medium bowl and toss with cranberries, parsley, orange zest and salt. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add broccolini and cook until bright green, about 1 to 2 minutes. Immediately transfer to a large bowl of ice water to cool before draining.
- Place frying pan back over mediumhigh heat, add oil, orange juice, garlic and a pinch of salt. Bring to a boil and cook, stirring constantly, for 1 minute. Add broccolini and sauté until tender-crisp, about 5 to 8 minutes. Transfer to a serving platter and spoon cranberry mixture overtop. Serve while warm.
Drink Pairings
LOADED CAULIFLOWER MASH
Ingredients
Serves 8 to 10
2 lbs (1 kg) cauliflower, trimmed and cut into florets, about 4 cups (1 L)
1 garlic clove
3 tbsp (45 ml) water
⅓ cup (75 ml) mascarpone cheese
¼ cup (60 ml) buttermilk
salt and pepper, to taste
2 tbsp (30 ml) minced chives, divided
¾ cup (175 ml) shredded cheddar cheese, divided
6 strips bacon, cooked and chopped, divided
Instructions
- Preheat oven to 350 F (180 C).
- In a large microwave-safe baking dish with a lid, add cauliflower florets, garlic and water. Cover and microwave on high until cauliflower is tender, about 5 to 8 minutes. Drain any excess water from baking dish and let cauliflower sit uncovered for 4 minutes.
- Place cauliflower with garlc clove in a food processor and process until only small chunks remain. Add mascarpone cheese, buttermilk, salt and pepper. Continue to process until mixture resembles consistency of mashed potatoes. Transfer to 8-in (1.2 L) baking dish and stir in 1½ tbsp (22 ml) minced chives, ½ cup (125 ml) cheddar and ¾ of chopped bacon. Top cauliflower mixture with remaining ¼ cup (60 ml) cheddar and bacon. Bake until cheese has melted, about 5 minutes. Garnish with remaining chives and serve warm.
Drink Pairings
PRIME RIB ROAST SERVED WITH RED WINE CARROT GRAVY
Ingredients
Serves 8 to 10
8 lb (3.6 kg) bone-in prime rib roast
2 tbsp (30 ml) Dijon mustard
2 tsp (10 ml) kosher salt, plus extra
2 tsp (10 ml) pepper, plus extra
1 bottle (750 ml) red wine
2 medium carrots, peeled and chopped
1 cup (250 ml) water, plus extra if needed
1 tbsp (15 ml) unsalted butter
Instructions
- Place prime rib, in a large foillined roasting pan and set aside at room temperature for 1½ hours.
- With oven rack in middle position, preheat oven to 500 F (260 C).
- Brush roast all over with mustard before seasoning with salt and pepper. Place back in roasting pan, fat side up, and roast for 40 minutes. Turn oven off and do not open for 2 hours. Do not let any heat escape. After this, roast should register 135 F (57 C) on an instant read thermometer inserted in thickest part of meat. Remove to a cutting board and let rest while preparing gravy.
- In a medium saucepan over medium-high heat, bring wine to a boil. Reduce to ¾ cup (175 ml). Set aside.
- In a small saucepan over medium-low heat, bring carrots, water and pinch of salt to a simmer. Cover and cook until carrots are tender, about 8 minutes. Transfer carrots and any extra liquid to a blender and purée until smooth. Add extra water 1 tbsp (15 ml) at a time if purée is too thick to blend.
- Place reduced wine back over medium heat and bring just to a simmer. Remove from heat and whisk in carrot purée, 1 tbsp (15 ml) at a time, until sauce has thickened as desired. Whisk in butter and season to taste.
- Cut bones off roast and carve meat into ½-in (1.25 cm) thick slices. Cut in between bones and serve them on side. Serve with gravy and other desired sides.
Drink Pairings
FAMILY-STYLE CHICKEN PIE
Ingredients
Serves 8 to 10
5 eggs
7 tbsp (105 ml) vinegar, divided
5 tbsp (75 ml) water
6 cups + ⅔ cup (1.5 L + 150 ml) flour, divided
1½ tsp (7.5 ml) salt
¾ lb (340 g) cold butter
¾ lb (340 g) cold margarine
12 skinless, boneless chicken thighs
salt and pepper, to taste
3 tbsp (45 ml) oil, divided
4 cups (1 L) button mushrooms
1 cup (250 ml) onion, finely chopped
2 cups (500 ml) diced carrots, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) diced celery, cut into 1½-in (3.75 cm) pieces
2 cups (500 ml) peas
4 cups (1 L) chicken stock
2 sprigs each, thyme and oregano
4 sage leaves
2 stems parsley
2 bay leaves
⅔ cup (150 ml) room temperature butter
1 tsp (5 ml) each, celery salt, garlic powder and white pepper
½ tsp (2.5 ml) paprika
3 tbsp (45 ml) prepared mustard, divided
2 cups (500 ml) milk
16 oz (500 g) bacon, finely chopped, fried and patted dry
1 egg wash (1 egg whisked with 2 tbsp (30 ml) water)
Instructions
- To make pastry, in a small bowl, lightly whisk 5 eggs, 5 tbsp (75 ml) vinegar and 5 tbsp (75 ml) water. Cover and place in freezer to chill.
- Place 6 cups (1.5 L) flour and 1½ tsp (7.5 ml) salt on clean counter. Using a knife or pastry cutter, cut in chilled butter and margarine to flour until it resembles coarse oatmeal. Make a well in centre of flour, and slowly pour in chilled egg mixture. Incorporate surrounding flour mixture until combined. Roll into a ball and divide into 6 portions. Cover each with plastic wrap and place in refrigerator to cool for at least 30 minutes. When ready to use, let rest at room temperature for 5 minutes. Can be refrigerated for 3 days or frozen for up to 1 week. Makes 6 pastry dough discs.
- To make filling, season chicken thighs with salt and pepper. In a frying pan, add 2 tbsp (30 ml) oil and fry chicken for about 7 minutes on each side. Remove from heat and place chicken and any juices in a bowl to cool. When cooled, cut into 1½-in (3.75 cm) chunks and set aside in bowl with juices. In same pan, fry mushrooms. Remove from pan and add to chicken.
- In a saucepan, sauté onions in 1 tbsp (15 ml) oil until lightly golden. Add carrots, celery and peas and continue cooking for about 2 minutes. Add chicken stock.
- Prepare a bouquet garni (bundle herbs and tie together) with thyme, oregano, sage, parsley and bay leaves. Add to stock. Cover and let simmer for 15 minutes. Remove bouquet garni and discard.
- In a large saucepan over medium heat, melt ⅔ cup (150 ml) butter. Add ⅔ cup (150 ml) flour and cook in butter until a smooth roux is formed. Whisk in celery salt, garlic powder, white pepper, paprika and 1 tbsp (15 ml) prepared mustard. Whisking constantly, gradually add milk until smooth and thick.
- Add 2 cups (500 ml) of stock to roux and mix until smooth. Add remaining stock and vegetables. Add cooked mushrooms, bacon and chicken. Mix until evenly distributed then add 2 tbsp (30 ml) vinegar. Turn off heat, cover and set aside to cool. At this point, filling can be refrigerated for up to 2 days before using.
- Combine 3 discs of room temperature pastry together and roll out to ¼-in (0.5 cm) thickness. Place over a rectangular baking dish about 12 x 10 x 2 ½-in (30 x 25 x 6.25 cm) to cover bottom and sides with a 1-in (2.5 cm) overhang. Brush 2 tbsp (30 ml) prepared mustard over pastry. Using a fork, prick holes in pastry along bottom and sides of pan. Pour in chicken filling and spread evenly. Moisten edges of pie with a little bit of water.
- Combine 2 pastry discs together and roll to about ¼-in (0.5 cm) thickness to cover pie. Using a fork, prick holes on surface to let steam escape during baking. Alternatively, create lattice; cut pastry into strips and weave into lattice top. Pinch edges of pastry to seal. Trim extra pastry. Pie is ready to be baked or can be frozen up to 1 week. Defrost in refrigerator before baking.
- When ready to bake, adjust rack in oven to centre position and preheat to 400 F (200 C).
- Roll last pastry disc to ¼-in (0.5 cm) thickness and cut into shapes to decorate top. Assemble as desired. Brush surface of pie with egg wash. Bake 50 to 60 minutes in oven until golden brown. Remove from oven and let cool for at least 15 minutes before serving.
Drink Pairings
SEAFOOD LASAGNA
Ingredients
Serves 8 to 10
1 cup (250 ml) chopped onion
5 tbsp (75 ml) oil, divided
3 garlic cloves, crushed
salt and pepper, to taste
6 cups (1.5 L) shredded kale
4 tbsp (45 ml) white wine vinegar, divided
2 cups (500 ml) ricotta cheese
6 tbsp (90 ml) butter
6 tbsp (90 ml) flour
¼ tsp (1 ml) salt
¼ tsp (1 ml) white pepper
4 cups (1 L) warm milk
1 pinch ground nutmeg
1 cup (250 ml) shallots, finely chopped
2 garlic cloves, chopped
¼ cup (60 ml) dry white vermouth
1 x 14 oz (398 ml) can stewed tomatoes
1 x 14 oz (398 ml) can tomato sauce
¼ cup (60 ml) clam juice (optional)
1 tsp (5 ml) dried basil leaves
2 tsp (10 ml) parsley leaves
½ cup (125 ml) whipping cream
12 oz (340 g) each small scallops, clam meat, cubed prawns (defrost all if frozen)
2 cups (500 ml) crabmeat (defrost if frozen)
lasagna pasta sheets (approximately 12 depending on size of pan), cooked, drained
1 cup (250 ml) shredded Parmesan
2½ cups (625 ml) shredded mozzarella
1 tsp (5 ml) paprika
Instructions
- To make Ricotta Kale, in a large frying pan over high heat, sauté onions in 2 tbsp (30 ml) oil until lightly brown. Add crushed garlic. Continue cooking until fragrant. Season with salt and pepper. Add shredded kale in 3 batches. After first batch wilts, add second batch and then rest of kale. Cook only until wilted. Add 2 tbsp (30 ml) vinegar, stir and remove from heat and let cool. Fold in ricotta. Can be refrigerated up to 1 day.
- To make Béchamel Sauce, in a medium saucepan over medium heat, melt butter. Whisk in flour to form smooth roux. Add salt and white pepper. Whisking constantly, gradually add warm milk. Continue cooking until mixture thickens and reaches a gentle boil. Reduce heat and continue cooking for about 3 more minutes, stirring constantly. It should resemble consistency of thick custard. Add nutmeg and stir. Remove from heat and cool. Can be refrigerated for up to 1 day. Before using, warm lightly. If too thick you can whisk in 1 tbsp (15 ml) of warm water or milk to get it to desired consistency.
- To make Parma Rosa Sauce, in a medium saucepan over medium heat, sauté shallots in 3 tbsp (45 ml) oil until they start to change colour. Add garlic and cook until fragrant. Add vermouth and deglaze mixture, scraping bottom of pan to incorporate. Cook until all liquid evaporates and shallots look shiny. Add tomatoes, stir and continue cooking until most liquid evaporates. Add tomato sauce, clam juice (if using), basil and parsley. Stir, cover and simmer on low heat for about 15 minutes. Add cream and continue simmering for about 5 minutes. Add 2 tbsp (30 ml) white wine vinegar, stir, cover and turn heat off. If not using right away, cool and refrigerate for up to 3 days.
- In Parma Rosa Sauce, add scallops, clam meat and prawns and continue cooking for 5 minutes. Add crabmeat, stir and remove from heat.
- When ready to bake, preheat oven to 375 F (190 C).
- In a large casserole dish, approximately 13 x 9-in (3.5 L), evenly spread 1 cup (250 ml) of seafood Parma Rosa sauce. Cover with layer of cooked lasagna sheets. Evenly spread about half of seafood Parma Rosa sauce over pasta. Sprinkle ⅓ cup (75 ml) Parmesan over sauce.
- Evenly spread ¼ cup (60 ml) of Béchamel Sauce over top and completely cover with another layer of lasagna sheets. Spread Ricotta Kale mixture evenly over pasta and sprinkle ⅓ cup (75 ml) of Parmesan. Drizzle ¼ cup (60 ml) of Béchamel Sauce over and cover with another layer of lasagna sheets.
- Layer with remaining seafood Parma Rosa sauce and evenly sprinkle ⅓ cup (75 ml) Parmesan over. Drizzle with ¼ cup (60 ml) Béchamel Sauce and cover with last layer of lasagna sheets. Spread remaining Béchamel Sauce over pasta and evenly distribute shredded mozzarella, to cover, then sprinkle paprika over top. Can be frozen for up to 2 weeks. Defrost in refrigerator before baking.
- Bake uncovered for about 35 to 45 minutes until cheese has melted and is golden brown in colour. Remove from oven and allow lasagna to rest for at least 30 minutes before serving.
Drink Pairings
SALMON WELLINGTON SERVED WITH LEMON DILL BEURRE BLANC
Ingredients
Serves 6
½ cup (125 ml) shallots
2 tbsp (30 ml) oil
3 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
1 x 1 lb (500 g) bag spinach
2 tbsp (30 ml) flour, plus extra for dusting
½ cup (125 ml) chicken stock
½ cup (125 ml) whipping cream
1 pinch red pepper chili flakes
1 pinch ground nutmeg
2 tbsp (30 ml) vinegar
1½ lb (750 g) puff pastry, divided (about 3 pre-rolled sheets)
2 tbsp (30 ml) prepared mustard
1 large salmon fillet, approximately 2 lbs (1 kg), deboned and skin removed
salt and pepper, to taste
¾ tsp (4 ml) paprika
1 egg wash (1 egg beaten with 2 tbsp (30 ml) water)
Lemon Dill Beurre Blanc, to serve, recipe follows
LEMON DILL BEURRE BLANC:
¾ cup (175 ml) shallots, finely chopped
1½ cups (375 ml) dry white wine
½ cup (125 ml) white wine vinegar
2 cups (500 ml) butter, cut into 1½ x ½-in (3.75 x 1.25 cm) squares
2 tbsp (30 ml) whipping cream
¼ cup (60 ml) lemon juice
½ cup (125 ml) chopped dill
Instructions
- To make creamed spinach, in a large skillet, sauté shallots in oil until lightly golden in colour. Add garlic and continue cooking until fragrant. Deglaze with wine until all liquid evaporates. Add spinach. Once wilted, sprinkle with flour and add chicken stock. Cook for about 3 minutes stirring constantly. Add cream, chili flakes and nutmeg. Cook until thickened. Add vinegar, stir and remove from heat. Set aside until ready to use.
- When ready to bake, preheat oven to 425 F (220 C).
- On lightly floured clean surface, roll out 2 sheets puff pastry to about a 16 x 9-in (40 x 23 cm) rectangle, placed horizontally. Lightly brush prepared mustard over middle of pastry.
- Trim salmon to approximately 12 x 4½-in (30 x 11.25 cm) rectangle. Place salmon trimmings over thinner parts of fillet. Place prepared salmon in centre of pastry. Season with salt and pepper. Sprinkle paprika over. Spoon creamed spinach evenly over salmon.
- Brush all edges of pastry with some egg wash. Fold parallel edges over salmon and press to seal edges. Place Salmon Wellington on baking sheet lined with parchment paper, sealed side down. Evenly brush surface lightly with egg wash. Using a fork, prick holes on surface of pastry.
- To decorate, use remaining puff pastry to cut shapes or use lattice cutter to create lattice that can be draped over Wellington. Tuck excess pastry under and brush with egg wash. Can be frozen at this point, for up to 1 week. Defrost in refrigerator before baking.
- Bake for about 25 to 30 minutes or until pastry is golden brown in colour. Remove from oven and allow to rest for about 10 minutes before serving. Serve with Lemon Dill Beurre Blanc.
- TO MAKE LEMON DILL BEURRE BLANC: In medium saucepan over medium heat, add shallots, wine and white wine vinegar, boil until liquid is reduced to about ⅓ cup (75 ml). Shallots should look translucent and shiny. Remove from heat and whisk in 1 cube of butter and cream until butter has melted.
- Return to heat and stirring constantly, gradually add remaining butter, 1 cube at a time until fully incorporated. Remove from heat and add lemon juice and dill. Stir and serve immediately. Can be made up to 1 hour in advance if kept constantly warm (transfer to heatproof bowl and place in lightly simmering water). Makes about 3 cups (750 ml)
Drink Pairings
SWEDISH CHOCOLATE CAKE
Ingredients
Serves 6 to 8
1¾ cups (425 ml) white sugar
4 eggs
1 cup (250 ml) all-purpose flour
½ cup + 2 tbsp (155 ml) cocoa powder
1 tsp (5 ml) sea salt
¾ cup + ⅛ cup (200 ml) unsalted butter, melted and set aside to cool slightly
12 oz (350 g) raspberries
2 tbsp (30 ml) icing sugar
2 cups (500 ml) whipping cream, whipped with 1 tbsp (15 ml) sugar and 1 tsp (5 ml) vanilla
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-in (20 cm) round cake pan and line bottom with parchment paper.
- In a medium-sized bowl with an electric mixer, mix granulated sugar and eggs until pale and fluffy.
- In a separate bowl, sift flour, cocoa powder and sea salt together. Add flour mixture to egg mixture and fold until combined. Add butter and mix until combined.
- Pour batter into cake pan and bake for about 20 minutes. Cake should still be sticky in middle. Remove from oven and cool completely before serving. Cake can then be refrigerated for 3 days, or frozen for up to 1 month. If frozen, defrost cake at room temperature before serving.
- Place raspberries on cake and dust with icing sugar. Serve with whipping cream.