Just Dreamy

By: Michelle P. E. Hunt and Laura Panter

 

Cream and cream liqueurs are fun to shake up into delicious and decadent cocktails. This combination gets a sweet boost with the use of whipped cream; if you want to create a lighter cocktail, use milk or cream.

In a cocktail shaker filled with ice, add ½ oz vanilla vodka, ½ oz Bailey’s, ½ oz Kahlúa and 3 oz whipped cream. Shake and strain into a Martini glass rimmed with chocolate syrup.

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Black & Tan Cake

By: Jennifer MacKenzie

 

With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.

4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch


Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish

With a name inspired by a rich, layered pint of dark stout and pale ale or lager, this attractive cake combines the classic taste of chocolate and peanuts. One batter is divided to make 2 distinct, sponge-like layers and crowned with a glossy chocolate ganache. A heavy-duty stand mixer with a whisk attachment makes quick work of incorporating air into the egg mixture. If using a hand-held mixer, beating the eggs will take 15 minutes or more. The cake is best assembled a day ahead. Be sure to let it warm just slightly at room temperature to soften the ganache and let the flavours bloom.

4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
8 eggs
¾ cup (175 mL) salted roasted peanuts
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) cornstarch

Ganache
2/3 cup (150 mL) whipping cream
6 oz (175 g) bittersweet chocolate, chopped
Chopped salted roasted peanuts, for garnish

1. Preheat the oven to 350ºF (180ºC).

2. Line the bottom of two 9-inch (23-cm) cake pans with a circle of parchment paper. Set aside.

3. Melt chocolate and butter in a saucepan over low heat; set aside. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools.

4. Pulse peanuts in a food processor until finely chopped (but not a paste). Add flour; pulse to combine. Set aside.

5. Drain water from eggs and crack into a large, straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, tripled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with peanut mixture in 2 additions, folding just until combined.

6. Pour half of batter into a separate bowl. Working with 1 bowl of batter, sift in cornstarch and gently fold just until blended. Pour into 1 prepared pan. Gently fold melted chocolate mixture into second bowl of batter. Pour into remaining pan.

7. Bake for about 25 to 30 minutes or just until a tester inserted in the centre comes out clean. Let cool in pans on rack for 30 minutes. Run a knife around edge of cakes and invert onto rack. Peel off paper and let cool completely.

8. For ganache, heat cream in a saucepan over medium heat, just until bubbles form around the edge. Remove from heat and stir in chocolate until melted and smooth. Let cool until slightly thickened but still fluid.

9. To assemble, place chocolate cake layer on a serving plate. Pour about ½ cup (125 mL) of the ganache in the centre of cake and spread almost to the edges. Top with peanut cake layer. Slowly pour remaining ganache in the centre of the cake, gently tilting as necessary to spread
ganache to the edges and letting drips flow down sides of cake. Sprinkle with chopped peanuts. Refrigerate for about 15 minutes or until ganache is set or for up to 1 day. Cut into slices using a warm, serrated knife.

Serves 10 to 12

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Black Forest Gâteau

By: Julia Aitken

 

Moist chocolate cake teams with creamy cherry mousse and brandied cherries in this fresh take on tradition. The recipe for the chocolate-almond cake makes an 8-inch (20-cm) cake but you’ll only need half of it for this dish. Wrap the remainder in foil and freeze for up to 1 month to enjoy on another occasion. One large kaiser, crust trimmed off, the bun torn into pieces and processed in a food processor, will yield the 13⁄4 cups (425 mL) of bread crumbs needed for the cake.

 

Cherry Mousse

1 jar (796 mL) red sour pitted cherries in syrup
1 pkg (7 g) unsweetened powdered gelatin
1⁄4 cup (50 mL) granulated sugar
1⁄2 tsp (2 mL) almond extract
1 cup (250 mL) whipping cream

Chocolate-Almond Cake

6 oz (175 g) good-quality semi-sweet chocolate, coarsely chopped
1⁄3 cup (75 mL) unsalted butter, softened
1⁄4 cup (50 mL) granulated sugar
3 eggs, separated
1 3⁄4 cups (425 mL) soft fresh bread crumbs
3⁄4 cup (175 mL) ground almonds

Brandied Cherries

1 cup (250 mL) dried sour cherries
1⁄3 cup (75 mL) reserved cherry syrup
(see Cherry Mousse above) 1⁄4 cup (50 mL) brandy


Garnish

1⁄2 cup (125 mL) whipped cream
6 chocolate curls

Serve With

6 oz (175 mL) kirsch or almond liqueur

1. For cherry mousse, drain cherries, reserving 1⁄4 cup (50 mL) syrup for mousse and 1⁄3 cup (75 mL) for brandied cherries (Step 11). Pour the 1⁄4 cup (50 mL) reserved syrup into a small bowl; sprinkle gelatin on surface. Set aside for 5 minutes until puffy.

2. Pick over cherries to remove any pits. In a blender (not a food processor), blend cherries and sugar until smooth. Rub cherry purée through a fine sieve into a medium saucepan, discarding solids in sieve. Heat over medium-low heat until steaming. Stir in gelatin mixture, continuing to stir until gelatin is completely dissolved. Remove saucepan from the heat; let purée cool completely. Stir in almond extract.

3. In a large bowl, whip cream until it holds stiff peaks. Gradually fold in cherry purée until well combined. Spoon mousse into six 1-cup (250-mL) dessert glasses, dividing evenly. Cover and refrigerate until set, about 3 hours.

4. For chocolate-almond cake, preheat oven to 350°F (180°C).

5. Cut a circle of parchment or wax paper to fit the base of an 8-inch (2-L) springform pan. Lightly butter base and sides of pan; put paper circle in base. Set aside.

6. In a bowl set over a saucepan of hot (not boiling) water, melt chocolate, stirring occasionally until smooth. Remove from the heat; let cool slightly.

7. In a large bowl and using an electric mixer, beat together butter and sugar until light and fluffy. Beat in egg yolks 1 at a time, beating well after each addition. Beat in chocolate; stir in bread crumbs and almonds.

8. In a separate bowl and using clean beaters, beat egg whites on high speed until stiff peaks form. With a large spoon or rubber spatula, fold egg whites into chocolate mixture until well combined and no white streaks remain.

9. Spoon batter into prepared pan, smoothing surface level. Bake for 25 to 30 minutes, until centre of cake springs back when touched lightly. (Do not overbake; cake should still be moist in centre.)

10. Run a knife around inside edge of pan; let cake cool completely in pan on a wire rack. Release sides of pan; remove cake from pan. Peel off paper. Wrap cake tightly in plastic wrap; refrigerate until ready to serve.

11. For brandied cherries, stir together cherries and reserved syrup in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, for about 5 minutes or until cherries are softened. Remove from the heat; tip into a small non-reactive bowl. Stir in brandy; let cool completely.

12. To serve, cut cake in half; cut one half into 6 wedges (refrigerate or freeze remaining cake). Put 1 wedge of cake on each of 6 individual dessert platters or plates. Garnish each piece of cake with a rosette or dollop of whipped cream. Divide brandied cherries among 6 decorative spoons, such as Asian ceramic spoons (or serve in shot glasses with teaspoons). Garnish each cherry mousse with a chocolate curl; set 1 mousse and 1 portion of brandied cherries next to each slice of cake, along with a shot glass of kirsch or almond liqueur.

Serves 6

 

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