OLIVE OIL CITRUS CAKE WITH MASCARPONE ICING
Ingredients
Serves 10
4 eggs
¾ cup (175 ml) sugar
1 cup (250 ml) olive oil
2 tsp (10 ml) vanilla extract
2 lemons, zest and juice, divided
2½ cups (625 ml) flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
Mascarpone Icing, make ahead
MASCARPONE ICING:
4 cups (1 L) whipping cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) icing sugar
1 orange, zest only
¼ cup (60 ml) orange juice
1 cup (250 ml) mascarpone cheese
Instructions
- Preheat oven to 350 F (180 C). Spray two 9-in (2.5L) springform pans and line bottom with parchment paper.
- In bowl of an electric mixer, mix eggs and sugar until light in colour. Add olive oil, vanilla extract, zest and juice of 2 lemons. In a separate bowl, sift flour, baking soda, baking powder and salt and mix into wet ingredients. Divide cake batter evenly among springform pans and bake for 25 to 30 minutes. Set aside to cool.
- Take ¼ cup (60 ml) of Mascarpone Icing and ice top of 1 cake. Stack remaining cake on top and ice top and sides of cake with remaining icing. Decorate as desired.
- To make MASCARPONE ICING: In a large stainless steel mixing bowl, beat all ingredients, except cheese, with an electric hand mixer until stiff peaks form. Add mascarpone and mix until just combined. Chill in fridge for up to 30 minutes.
Drink Pairings
APPLE CRUMBLE
Ingredients
Serves 6 to 8
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) cold water
6 tbsp (90 ml) room temperature butter, divided
8 to 9 large apples, about 3 lbs (1.5 kg), peeled, cored and chopped into about 1½ x ½-in (3.75 x 1.25 cm) chunks
⅓ cup (75 ml) granulated sugar
1 pinch + ¼ tsp (1 ml) salt, divided
1 tsp + 1 tbsp (5 +15 ml) ground cinnamon, divided
3 tbsp (45 ml) lemon juice
¾ cup (175 ml) coarsely chopped walnuts (optional)
1½ cups (375 ml) rolled oats
1½ cups (375 ml) flour
½ cup (125 ml) sugar
½ cup (125 ml) brown sugar
¼ tsp (1 ml) salt
½ cup (125 ml) melted butter
2 tsp (10 ml) pure vanilla extract
½ cup (125 ml) cold butter, cut in ¾-in (2 cm) chunks
Instructions
- In a small bowl, add cornstarch to cold water, mix well and set aside.
- In a large saucepan over medium heat, melt 4 tbsp (60 ml) butter and add apples. Cook for 1 minute. Add sugar, pinch salt and 1 tsp (5 ml) cinnamon and coat apples. Pour cornstarch mixture evenly over apples then add lemon juice and 2 tbsp (30 ml) butter. Stir, cover and turn off heat. Set aside.
- Adjust oven rack to centre position and preheat to 350 F (180 C).
- To make topping, spread walnuts (if using) in single layer on baking sheet and bake for 4 minutes. Toss lightly and return to oven for another 3 to 4 minutes to toast evenly. Remove from oven and let cool. Keep oven on.
- In a large bowl, combine oats, flour, sugars, 1 tbsp (15 ml) cinnamon and ¼ tsp (1 ml) salt. Mix ½ cup (125 ml) melted butter and vanilla extract and fold into oat mixture. Add toasted walnuts and stir. Set aside.
- In a 9 x 9-in (23 x 23 cm) square baking dish, or several small individual bakers, evenly pour in apple filling. Sprinkle oat topping evenly over filling, about ¾-in (2 cm) thick. Evenly scatter ½ cup (125 ml) cold chunks of butter.
- Bake for about 45 minutes, or until topping turns golden brown and edges are bubbling. If baking in smaller single-serve dishes, reduce baking time to 30 minutes and monitor. Remove from oven and let rest for about 20 minutes before serving. Serve with ice cream.
Drink Pairings
BAKLAVA
Ingredients
Serves 8
1 cup (250 ml) shelled pistachios
1¼ cup (310 ml) blanched almonds
1¼ cup (310 ml) roughly chopped walnuts
1½ tsp (7.5 ml) ground cinnamon
1 pinch ground cloves
3 tbsp (45 ml) sugar
1 pinch salt
1 cup (250 ml) melted Clarified Butter, make ahead
1 lb (500 g) phyllo pastry
Sugar-Honey Syrup, make ahead
CLARIFIED BUTTER:
1½ cup (375 ml) butter
SUGAR-HONEY SYRUP:
¾ cup (175 ml) sugar
½ cup (125 ml) honey
⅔ cup (150 ml) water
1½ tbsp (22 ml) lemon juice
½ lemon, peel only (use potato peeler to make lemon strips)
1 cinnamon stick, approximately 3-in (8 cm) long
5 cloves
1 pinch salt
1½ tsp (7.5 ml) rose water
Instructions
- In a food processor, coarsely chop pistachios, almonds and walnuts separately before combining together. Reserve 3 tbsp (45 ml) for garnish. Add cinnamon, cloves, sugar and salt to nut mixture and combine. Set aside.
- Adjust oven rack to centre of oven and preheat to 300 F (150 C). Lightly grease 9-in (23 cm) round springform baking pan.
- Unroll phyllo pastry on clean surface. Using base of springform pan, cut 2 circles through stack of phyllo sheets at opposite corners. One stack of circles may not be perfectly round. Use them for centre layers in recipe. Lightly cover both stacks of phyllo sheets with plastic wrap and drape damp towel over to avoid pastry from drying.
- lace 1 sheet of phyllo in springform baking pan and brush thoroughly with melted Clarified Butter. Repeat with another 7 to 8 sheets making sure to brush each thoroughly. Spread about 1 cup (250 ml) of nut filling over phyllo sheets. Lay 1 phyllo sheet over filling and gently brush with butter, this sheet can be slippery. Follow with another 5 sheets, each brushed with butter.
- Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering another 6 phyllo sheets, each brushed with butter. Spread another 1 cup (250 ml) of nut filling over phyllo layers. Repeat layering remaining 9 to 10 phyllo sheets over, brushing each with butter, except for last one.
- Remove air pockets by compressing baklava using palms. Start from centre and work outwards towards edge. Brush top of baklava generously using about ¼ cup (60 ml) of Clarified Butter. Using a sharp paring knife, cut into diamond shapes (try to cut through all layers as much as possible).
- Bake for 1 hour. Rotate and continue baking for additional 30 minutes or until golden and crisp. Remove from oven and immediately pour Sugar-Honey Syrup over baklava, covering all cut grooves and sides. Brush surface of baklava with syrup and garnish with reserved nuts. Let cool and rest for 6 to 8 hours for flavours to meld, before serving.
- To make CLARIFIED BUTTER: In a medium saucepan, melt butter. Remove from heat and rest for 15 minutes. Skim top foamy part with a spoon and discard. Very carefully, pour the clear, golden butter into a bowl. Be careful not to include any milk solids that settle at bottom of pan. Makes about 1 cup (250 ml).
- To make SUGAR-HONEY SYRUP: In a medium saucepan over medium-high heat, bring all ingredients except rose water to a boil. Stir occasionally to prevent boiling syrup from spilling over. Turn off heat. Add rose water. Stir and set aside to cool. Syrup can be refrigerated for up to 3 days. Remove lemon peel and spices before refrigerating. Bring to room temperature before using. Makes about 1¾ cups (425 ml).
Drink Pairings
MAPLE PECAN PIE
Ingredients
Serves 8
1 Pie Shell Dough, make ahead
1 tbsp (15 ml) milk
6 tbsp (90 ml) unsalted butter
½ cup (125 ml) sugar
½ cup (125 ml) packed brown sugar
¼ tsp (1 ml) salt
1 tbsp (15 ml) flour
3 large eggs
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) pure maple syrup
2 cups (500 ml) lightly toasted, coarsely chopped pecans
Pastry Maple Leaves, for garnish, make ahead
PIE SHELL DOUGH:
3 eggs
2 tbsp (30 ml) vinegar
2 tbsp (30 ml) water
3 cups (750 ml) all-purpose flour, plus extra for dusting
1 pinch salt
3 tbsp (45 ml) sugar
⅔ cup (150 ml) butter, chilled, cubed in to 1-in (2.5 cm) chunks
⅔ cup (150 ml) vegetable shortening or margarine, chilled, cubed into 1-in (2.5) chunks
PASTRY MAPLE LEAVES:
1 Pie Shell Dough
flour, for dusting
1 egg
3 tbsp (45 ml) water
Instructions
- Place 1 portion of chilled Pie Shell Dough on clean, lightly flour-dusted surface. Roll into a round circle to cover base and sides of a 9-in (23 cm) fluted pie plate. Cut any excess dough to form a smooth, even edge in line with rim of pie dish. Using a fork, poke holes along base and sides of pie shell. Chill pie shell in freezer for at least 30 minutes, up to 1 week.
- Preheat oven to 375 F (190 C).
- Lightly brush edge and rim of pie shell with milk. Place a square piece of lightly greased tinfoil over pie shell to loosely cover base and sides (greased side touches pastry). Using a fork, poke holes into dough through tinfoil. Place pie weights or use dried beans to cover foil and bake for 15 minutes.
- In medium saucepan over medium heat, melt butter. Mix sugars, salt and flour together and add to melted butter. Stir until all ingredients are well incorporated. Remove from heat.
- In a separate bowl, lightly whisk eggs, vanilla extract and maple syrup. Slowly add to butter mixture, stirring constantly. Add pecans.
- As soon as pie shell comes out of oven, reduce temperature to 300 F (150 C). Remove foil and pie weights. Pour filling into hot pastry shell and return to oven. Continue to bake for about 1 hour; edges should seem set, while centre would still be slightly wobbly. Remove from oven and let rest for at least 4 hours, otherwise filling may not hold together when cut. If possible, let rest overnight. When ready to serve, reheat as desired and garnish with Pastry Maple Leaves.
- To make PIE SHELL DOUGH: In a bowl, lightly whisk eggs then add vinegar and water and mix to combine. Cover and place in freezer for few minutes while preparing other ingredients for pastry.
- In a medium bowl, whisk together flour, salt and sugar. Invert contents on a clean surface. Scatter cubes of butter and shortening evenly over flour mixture. Using a pastry cutter or knife, cut butter and shortening into flour until mixture resembles dry oatmeal. Create a well in middle of flour mixture and slowly pour in chilled egg mixture, a little at a time, to incorporate all flour. Using fingertips, combine to form a ball. If sticky, dust with a tiny amount of flour. Be careful not to add too much, or dough could turn dry.
- Divide dough into 2 equal portions (1 for Maple Pecan Pie, 1 reserved for Pastry Maple Leaves) and shape into disks, cover with plastic wrap and rest for about 30 minutes in refrigerator. Pastry can be prepared up to 3 days in advance and stored in refrigerator.Makes 2 portions pie shell dough
- To make PASTRY MAPLE LEAVES: Arrange oven rack to upper middle position and preheat to 350 F (180 C).
- Roll out dough, about ¼-in (0.5 cm) thick. Using cookie cutters shaped like maple leaves, cut out several pastry leaves and place on baking sheet lined with parchment paper. Using curved edge of a teaspoon, lightly press into each leaf to create veins of leaves. Chill in freezer for about 15 minutes.
- In a small bowl, lightly whisk egg and water to make egg wash. Remove pastry leaves from freezer and brush with egg wash. Bake for 10 to 12 minutes, until golden. Remove from oven and cool on wire rack until ready to use. Makes several maple leaves for garnish.
Drink Pairings
DAIRY-FREE CAULIFLOWER CAKE WITH CARAMEL APPLE TOPPING
Ingredients
Serves 12
¾ cups (175 ml) walnut pieces, plus extra for garnish
1 tsp (5 ml) ground cinnamon, divided
1½ cups (375 ml) graham cracker crumbs
1 cup (250 ml) coconut oil, melted, divided, plus extra
1 lb (500 g) cauliflower, coarsely grated, about 1½ cups (375 ml)
1 tsp (5 ml) salt
2 cups (500 ml) raw cashews, soaked in water overnight
1 cup (250 ml) coconut milk
¾ cup (175 ml) maple syrup
1 tbsp (15 ml) vanilla extract
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
6 large eggs
¼ cup (60 ml) tapioca flour
Poached Apples, make ahead
Apple Caramel Sauce, make ahead
POACHED APPLES:
2 cups (500 ml) apple juice
¼ cup (60 ml) granulated sugar
½ vanilla bean, seeds scraped out
3 each, Fuji and Granny Smith apples, peeled and thinly sliced
APPLE CARAMEL SAUCE:
1 cup (250 ml) apple juice
½ vanilla bean, split lengthwise
2 cups (500 ml) granulated sugar
1 tbsp (15 ml) clear corn syrup or clover honey
½ tsp (2.5 ml) salt
1 cup (250 ml) canned coconut cream
Instructions
- Preheat oven to 350 F (180 C). Line bottom of a 9-in (23 cm) springform pan with a round of parchment paper. Grease lightly with some coconut oil and set aside.
- In a food processor, pulse walnut pieces and ½ tsp (2.5 ml) cinnamon together until walnuts are finely ground. Add graham cracker crumbs and ¼ cup (60 ml) coconut oil. Pulse until well combined. Transfer to prepared springform pan and firmly press along the bottom and about a quarter way up sides of pan. Refrigerate while making filling.
- In a large frying pan over medium heat, add grated cauliflower. Stir in salt and cook, stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly. Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible.
- Drain and rinse cashews under cold water before placing in a food processor along with coconut milk and cauliflower. Process, scraping down sides of food processor as needed, until very smooth and creamy, about 5 minutes. Add remaining ¾ cup (175 ml) coconut oil, maple syrup, ½ tsp (2.5 ml) cinnamon, vanilla extract, lemon zest and juice before blending again for 1 minute. Add eggs, 1 at a time, processing for about 10 seconds between each addition. Add tapioca flour and process for a final 30 seconds. Pour mixture into reserved crust.
- Bring a kettle of water to a boil. Place springform pan in a 10-in (25 cm), high-sided cake pan (or wrap in several layers of tinfoil leaving top of springform pan open) before lowering it into a large roasting pan. Place roasting pan in oven before carefully filling roasting pan with boiling water until it reaches about half way up side of cake pan. Bake for 15 minutes before decreasing oven temperature to 250 F (130 C) and continue to bake for another 90 minutes. Turn oven off, prop oven door open with a wooden spoon and let cake sit undisturbed for 1 hour. Remove from oven and set on a wire rack to cool completely to room temperature, about 2 hours. Run a thin paring knife around edge of cake to loosen from springform pan and remove side of pan. Refrigerate, uncovered, until chilled through, at least 4 hours and up to 24 hours.
- When ready to serve, top cake with Poached Apples and drizzle liberally with Apple Caramel Sauce. Garnish with extra walnut pieces, if desired. Serve any additional sauce on side.
- To make POACHED APPLES: In a large skillet over high heat, bring apple juice, sugar and vanilla seeds to a boil and cook until reduced by half, about 10 to 15 minutes. Add apples and cook, stirring occasionally, until softened but not falling apart. Using a slotted spoon, transfer apples to a plate and let cool slightly. Poached Apples may be made ahead and refrigerated in their cooled cooking liquid for up to 3 days. Makes about 3 cups (750 ml).
- To make APPLE CARAMEL SAUCE: In a heavy-bottomed saucepan over medium-high heat, bring apple juice and vanilla bean to a boil. Boil until reduced to ⅔ cups (150 ml), about 30 minutes. Add sugar, corn syrup and salt, whisking until sugar has dissolved. Let cook, without stirring, until sauce comes to a boil. Allow to continue boiling until mixture thickens and darkens slightly. If using a candy thermometer, caramel should register 240 F (116 C). Remove from heat and stir in coconut cream. Return caramel to medium heat and cook until thick enough to coat back of a wooden spoon, about 5 minutes.
- Transfer caramel to a heatproof container and cool to room temperature before serving. Sauce will thicken as it cools. Sauce may be stored in an airtight container and kept refrigerated for up to 2 weeks. Makes about 2 cups (500 ml).
Drink Pairings
CHOCOLATE FRANGIPANE TART
Ingredients
Serves 8
8 tbsp (120 ml) unsalted butter, divided
8 oz (250 g) chocolate biscuit crumbs
1 tbsp + ⅓ cup (15 ml + 75 ml) granulated sugar, divided
4 oz (125 g) dark chocolate
½ cup (125 ml) whipping cream
2 large eggs
½ cup (125 ml) hazelnut flour
3 tbsp (45 ml) all-purpose flour
POACHED PEARS:
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half and seeds scraped out
2 Bosc pears
Instructions
- In a microwave-safe bowl, place 5 tbsp (75 ml) butter and microwave until melted, about 1 minute.
- In a medium bowl, stir together chocolate biscuit crumbs, 1 tbsp (15 ml) granulated sugar and melted butter until well combined. Press into a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Refrigerate until ready to use.
- Preheat oven to 325 F (170 C).
- In a small heatproof bowl, place dark chocolate and remaining butter. In a small saucepan, heat cream until just simmering. Pour hot cream over chocolate mixture and set aside for 2 minutes. With a spatula, stir mixture together until smooth. Stir in eggs and hazelnut flour. Fold in remaining ⅓ cup (75 ml) sugar and flour until thoroughly combined. Transfer enough of the chocolate filling mixture to come three quarters up sides of prepared tart crust.
- Cut Poached Pears halves crosswise into ¼-in (0.5 cm) slices, keeping pieces together as a whole. Arrange 4 Poached Pear halves on top of tart, fanning slices slightly. Top up crust with any remaining filling, spooning it around pears, if desired.
- Place tart on a large rimmed baking sheet and bake in oven until filling is set and slightly puffed, about 30 to 35 minutes. Allow to cool completely to room temperature on a wire rack.
- To serve, slice tart crosswise. Serve with unsweetened, lightly whipped cream, if desired. Tart may be refrigerated in an airtight container for up to 2 days.
- To make POACHED PEARS: In a small saucepan, stir together water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- While syrup is coming to a simmer, peel pears, cut in half and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. The amount of time needed for pears to poach will depend on ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and poke flesh with a small knife. Pear is done when knife meets little resistance. If not ready, return pears to syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to 1 week. Makes 2 poached pears
Drink Pairings
MONT BLANC
Ingredients
Serves 10
MONT BLANC:
Poached Apples (recipe follows)
Meringue (recipe follows)
1/2 cup whipping cream
Candied Chestnut (recipe follows)
Chestnut Cream (recipe follows)
Ice cream (vanilla or caramel)
POACHED APPLE:
3 apples
3 cups (750 ml) apple juice
1½ cups (350 ml) granulated sugar
½ cinnamon stick
2 lemons, juice only
MERINGUE:
3 egg whites
½ cup (125 ml) granulated sugar, divided into 3 portions
CANDIED CHESTNUTS:
1 lb (500 g) chestnuts, shelled (roughly 1.25 lb or 575 g with shell)
⅓ cup (750 ml) granulated sugar
1½ cups (350 ml) water
Chestnut Paste (recipe follows)
CHESTNUT CREAM:
1 lb (500 g) chestnut paste (recipe follows)
½ cup (125 ml) unsalted butter, at room temperature
⅓ cup (75 ml) honey
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) cognac
pinch cinnamon
CHESTNUT PASTE (Makes 1 lb (500 g) of chestnut paste):
⅓ lb (175 g) chestnuts, shelled
⅓ cup (75 ml) granulated sugar
1 cup (250 ml) water
2 tsp (10 ml) maple syrup
Instructions
- To make MONT BLANC: Cut poached apples into approximately ½-in (1.25 cm) slices.
- Using a piping bag, pipe the Chestnut Cream in even rows on one side of your desired serving plate to form an approximately 3-in (8 cm) solid square. Pipe a second layer of Chestnut Cream on top of the original layer (refer to picture).
- Fill a meringue half-sphere about 1/4 full with whipping cream. Place a few slices of poached apple on top of the whipping cream.
- Place a scoop of ice cream (vanilla or caramel) inside the meringue, and cover with a final layer of whipping cream.
- Close the meringue “ball” with a second meringue half-sphere. Take the entire meringue ball and place on top of Chestnut Cream square.
- Place a scoop of ice cream on the opposite side of the plate (refer to picture), and arrange Candied Chestnuts and remaining poached apples attractively on the plate.
- To make POACHED APPELE: Peel and core apples. Set aside.
- In a large saucepan over medium-high heat, combine apple juice, sugar and cinnamon stick and bring to a boil. Turn heat down to low and carefully place apples into poaching liquid. Poach apples for 30 minutes, then add lemon juice.
- Refrigerate apples along with poaching liquid overnight.
- To make MERINGUE: Preheat oven to 200 F (94 C).
- In a large bowl, whisk one third of the sugar into egg whites until soft peaks form. Add another third of the sugar to mixture and continue whisking. Add remainder of sugar and whisk until stiff peaks form and mixture is shiny.
- Transfer meringue mixture into a pastry bag with a rounded tip (alternatively, transfer mixture to Ziploc bag with a corner cut off for piping). Pipe meringue into a half-sphere silicone mold. Bake meringue for 45 minutes.
- To make CANDIED CHESTNUTS: In a large pot, bring water and sugar and to a boil. Add chestnuts and boil on low heat for 30 minutes. Refrigerate chestnuts with cooking liquid overnight.
- To make CHESTNUT CREAM: With a spatula, mix together chestnut paste and butter. Add honey, cream, cognac and cinnamon. Mix well to combine.
- To make CHESTNUT PASTE: In a saucepan, bring water to a boil. Add chestnuts and cook for 30 minutes, until they become soft. Add sugar and maple syrup and continue to boil for one more minute. Strain chestnuts and blend in food processor or blender until smooth.
Drink Pairings
ROASTED STRAWBERRY SORBET
Ingredients
Serves 4 to 6
2½ lbs (750 g) fresh strawberries, washed, hulled and halved, if large
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) balsamic vinegar
freshly cracked black pepper, to taste
basil sprouts or young basil leaves, for garnish
Instructions
- In a large bowl, combine strawberries and sugar and stir until well incorporated. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
- Meanwhile, preheat oven to 375 F (190 C).
- Pour strawberry mixture onto a rimmed baking sheet before drizzling with balsamic vinegar and seasoning with pepper. Roast until strawberries start to caramelize around edges, about 20 minutes. Transfer mixture to a blender and purée until smooth. Strain mixture through a sieve into a bowl, discarding strawberry seeds.
- Refrigerate strawberry mixture until cold, at least 2 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Sorbet can be made up to 3 days ahead and stored in an airtight container in freezer until ready to use.
- When ready to serve, divide Sorbet among serving bowls or glasses. Garnish with a few basil sprouts or young basil leaves and enjoy.
Drink Pairings
ORANGE OLIVE OIL CAKE WITH SALTED CHOCOLATE GLAZE
Ingredients
Serves 36 bite-sized cakes
CAKE:
1 tbsp (15 ml) orange zest
1 cup (250 ml) granulated sugar
½ cup (125 ml) orange juice
½ cup (125 ml) buttermilk
3 large eggs
⅔ cup (150 ml) extra-virgin olive oil
1¾ cups (425 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
CHOCOLATE FILLING:
2 cups (500 ml) semi-sweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
CHOCOLATE GLAZE:
1 cup (250 ml) semisweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
flaked sea salt, for garnish
Instructions
- Preheat oven to 350 F (180 C). Butter an 8-in (20 cm) square cake pan and line with parchment paper before setting aside.
- In a medium-sized bowl, using your fingers, rub together orange zest and sugar. Add orange juice, buttermilk, eggs and oil and whisk until well combined.
- In another medium-sized bowl, sift together flour, baking powder, baking soda and salt. Tip dry ingredients into buttermilk mixture and whisk until smooth. Pour batter into prepared baking pan and bake until a wooden skewer inserted in middle of cake comes out clean, about 35 to 45 minutes. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool to room temperature. Cake can be refrigerated for up to 2 days, well wrapped in plastic wrap or stored in an airtight container.
- While cake cools, make CHOCOLATE FILLING: Place chocolate in a heatproof bowl and set aside. Add whipping cream and butter to a small saucepan and warm over medium heat, stirring constantly, until starting to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Set aside, allowing filling to reach room temperature.
- Trim edges of cake and cut in half horizontally. Spread a generous layer of filling over bottom half of cake before topping with other cake half. Reserve any remaining filling for another use. Refrigerate for 1 hour, allowing cake and filling to harden. Using a knife that has been warmed in hot water and wiped dry with a paper towel, cut chilled cake into 36 small squares. Repeat, running knife under hot water and wiping with a paper towel between cuts, to ensure cleanly cut squares. Return to refrigerator while making Chocolate Glaze.
- To make CHOCOLATE GLAZE: Place chocolate in a heatproof bowl and set aside. In a small saucepan, warm whipping cream and butter over medium heat, stirring constantly, until it starts to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Allow to cool for 10 to 20 minutes at room temperature. Glaze should be thick, but still pourable.
- Place chilled squares of cake on a wire rack over top of a baking sheet lined with parchment paper. Pour a heaping tablespoon of warm chocolate glaze onto top of each cake and let run down sides. Garnish top of each with a pinch of flaked sea salt. Let Chocolate Glaze harden for 20 to 30 minutes at room temperature before transferring cakes to a platter and serving.
Drink Pairings
CHOCOLATE- CINNAMON FLANS
Ingredients
Serves 6
¾ cup (175 ml) berry sugar
1 cup (250 ml) whole milk
2 oz (60 g) dark chocolate, 70% cocoa
2 eggs
3 egg yolks
1 x 100 ml can sweetened condensed milk
¼ tsp (1 ml) cinnamon
1 pinch of salt
1 vanilla bean
physalis fruit and raspberries, for garnish
Instructions
- Preheat oven to 325 F (175 C). Line base of metal pan, 9 x 13-in (3.5 L), with paper towels. Pan should fit six ¾ cup (175 ml) ramekins.
- To make caramel sauce, add sugar to a small, heavy-bottomed saucepan with enough water to dissolve sugar, about ½ cup (125 ml). Cook, stirring over low heat, until sugar is dissolved. Increase heat to high. Cook, without stirring, occasionally brushing down sides of saucepan with heatproof pastry brush dipped in water, until mixture is golden amber in colour, about 7 minutes. Swirl pan around to even out caramelizing. Remove from heat as soon as it reaches a rich, golden stage, to avoid burning.
- Using an oven mitt to hold each individual ramekin, pour a little caramel sauce, about 2 tbsp (30 ml), into each and swirl to coat base and halfway up sides. Place each ramekin into lined baking dish and set aside to cool.
- In a medium-sized saucepan over low heat combine whole milk and chocolate. Cook, stirring for 4 to 5 minutes until chocolate melts and mixture is smooth.
- In a large bowl, preferably with a spout, whisk together eggs and yolks, condensed milk, cinnamon and salt. Scrape seeds from vanilla bean and whisk into mixture. Gradually whisk in chocolate mixture slowly so as not to curdle eggs, then whisk vigorously until blended.
- Pour mixture through a fine-meshed sieve into caramel-glazed ramekins and place them into the paper towel-lined metal pan. Place pan with ramekins in centre of oven and carefully pour enough boiling water into baking dish to reach halfway up sides of ramekins.
- Bake for 20 to 30 minutes or until flans are firm when gently nudged.
- Carefully remove baking dish from oven and let ramekins cool in pan in water bath for 10 minutes. Remove ramekins from water and cool on rack. Cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
- To serve, warm a sharp palette knife, run around edges of ramekins and invert each onto a serving dish. Scrape any remaining caramel onto each flan. Garnish with fruit.