LCBO Food & Drink Autumn 2023

RECIPE REMIX

5. When cake is ready, gently dollop meringue on top of cake, spreading to edges. Drizzle choc olate hazelnut spread overtop and gently swirl into meringue, creat ing swirls and peaks. Return cake to oven and bake until meringue is crispy and golden, 30 to 35 min utes. Remove from oven and cool 20 minutes. Using parchment strips, carefully lift cake out of the pan onto a cooling rack. Cool com pletely. Remove parchment and serve with homemade whipped cream on the side, if desired. Serves 8 to 10 WHAT TO SERVE Taylor Fladgate 10-Year-Old Tawny Port VINTAGES ESSENTIALS 121749, $37.95 This delicious dessert pairs nicely with aged tawny port. Fig, nuts, citrus and nutmeg notes in the wine enhance the dessert’s choc olate and hazelnut nuances.

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Chocolate Hazelnut Meringue Cake This unique cake finds a deep chocolate base beneath a crispy hazelnut meringue, which is baked right on top. The cake doesn’t overbake as the meringue insu lates it from the heat. Whipped Cream (recipe p. 170) can be served on the side, but the cake is also pretty fabulous on its own. CHOCOLATE CAKE 2 oz (55 g) 70% chocolate, broken into pieces 1/4 cup (60 mL) unsalted butter, at room temperature 1 cup (250 mL) all-purpose flour 1 cup (250 mL) granulated sugar 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) baking powder 1/2 tsp (2 mL) salt 3/4 cup (175 mL) 14% sour cream 1 large egg 1 tsp (5 mL) vanilla extract

MERINGUE 4 large egg whites 1/4 tsp (1 mL) cream of tartar

3. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add sour cream, egg and vanilla extract; stir to combine—it will be quite thick. Stir in cooled chocolate mixture until combined. Transfer batter to prepared pan. Bake cake until a cake tester comes out clean, 30 to 35 minutes. When cake has 10 minutes remaining, start making meringue. 4. Place egg whites and cream of tartar in bowl of a stand mixer fit ted with whisk. Whisk on medium speed until frothy. Increase speed to medium-high. Add sugar, 1 tbsp (15 mL) at a time, until fully incor porated. Whisk until meringue holds stiff peaks, 2 to 3 minutes. Stop machine and gently fold in chopped hazelnuts with a silicone spatula. Microwave chocolate hazelnut spread for 30 seconds to melt slightly.

1 cup (250 mL) granulated sugar 3/4 cup (175 mL) skinless, toasted hazelnuts 3 tbsp (45 mL) chocolate-hazelnut spread 1. For the cake, preheat oven to 350°F (177°C). Generously butter a 9-inch (23-cm) round baking pan. Line bottom of pan with two strips of criss-crossing parchment with overhanging edges—it will help lift out the cake. Line bottom of pan with a parchment round. Line sides with a strip of parch ment that stands 2 inches (5 cm) above sides of pan. 2. Place chocolate and butter together in a microwave-safe bowl. Microwave in 30-second increments, stirring often, until melted. Set aside to cool.

Our Hazelnut Dacquoise is a gorgeous dessert, layering delicate hazelnut meringue with two kinds of whipped ganache. It does, however, require time, patience and a soft touch. Our updated version pays homage to the original recipe, but it’s all baked in one pan, yielding a dark chocolate cake topped with a cloud of crunchy hazelnut meringue. It takes far less HAZELNUT DACQUOISE Autumn 2010

time to prepare and is much easier to slice.

62 FOOD & DRINK AUTUMN 2023