This dessert is a work of art and as such requires some simple art supplies and assembly. In this case, a half-dozen metal rings, roughly 3 in (7.6 cm) wide and 2.5 in (6.3 cm) high, are required to bring this to the table.
4 1/2 oz (125 g) semi-sweet chocolate
4 free-range eggs, whites and yolks separated
6 Tbsp (90 mL) sugar
1/4 cup (60 mL) 35% cream
1/2 Tbsp (7 mL) butter
Pre-heat oven to 350 F (180 C).
Melt chocolate with butter in a double boiler over low heat.
Whip egg yolks together with 1/4 cup (60 mL) of sugar until ribbons begin to form. In a separate bowl, whip cream until soft peaks appear. Whip egg white with the remaining sugar until the consistency of a meringue.
Mix melted chocolate and egg yolk mixture together. Add whipped cream to the mixture and fold in remaining whipped egg white. Parchment a pair of 9 x 12-in (23 x 30-cm) baking pans and spread mix evenly. Bake in oven for eight minutes.
1 can (300 mL) condensed milk
4.4 oz (125 g) mascarpone
1 gelatin leaf
1 cup (250 mL) 35% cream
Boil can of condensed milk for 3 hours, adding hot water as needed to keep the water at least 2/3 the way up the can. Place mascarpone cheese in a bowl and soften using a spatula. Whip cream until stiff peaks form. Place gelatin leaf in cold water to soften.
Mix the now-caramelized condensed milk into the bowl with the mascarpone cheese.
Place gelatin leaf in a pan with a tablespoon of water and melt over low heat, taking care not to overheat the gelatin.
Spoon a little of the mascarpone mixture into the melted gelatin and stir until totally incorporated. Stir the gelatin mix into the mascarpone/caramelized milk mixture. Fold in the whipped cream and set aside in fridge.
Blood Orange Sauce
1/4 cup (60 mL) sugar
Peel and segment 3 oranges, then puree in a processor. Strain liquid into a saucepan heated to medium-high and add sugar. Let simmer until thick.
Spiced Chocolate Sauce
1 cup (250 mL) 35% cream
9 oz (250 g) semi-sweet chocolate
1 cinnamon stick
Chop semi-sweet chocolate and melt in a double boiler. In a separate pan, bring cream to a boil, then mix the cream with melted chocolate. Add the cinnamon stick to the mixture. Set aside.
To the Plate
Cut chocolate sponge cake with the metal rings and set aside 12 rounds. Cut 6 pieces of parchment sized to fit around the inside of the six metal rings and place the lined metal rings on a parchment-lined sheet tray.
Place one chocolate sponge disc inside each metal ring and top with an inch of dulce mousse. Top with another chocolate disc and finish with a final topping of dulce mousse. Place in refrigerator to set for 3 hours.
To serve, place a filled metal ring in the centre of each dessert plate, then slide the ring mould out. Unwrap the cake and drizzle orange glaze around each. Add spiced chocolate sauce as and wherever desired.
source: "Everything Old is New Again", alive #295, May 2007
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.