LCBO Food & Drink Autumn 2015

TWISTS  OLIVE OIL DESSERTS

Pop these decadent minis into the oven just as you sit down to the main course; that way they’ll be warm and tender at dessert time. If baked in pretty ramekins or mini soufflé moulds, they travel well and don’t need to be flipped over. Serve with a scoop of vanilla ice cream or dollop of whipped cream. This recipe can be made with 100 percent almond flour for a gluten-free treat, though the texture will be more like a baked pudding than cake and won’t tolerate being unmoulded. ⅓ cup (80 mL) olive oil, divided, for the ramekins ½ cup (125 mL) maple syrup or treacle, divided 1 cup (250 mL) more or less, pecan halves or pieces ½ cup plus 1 tbsp (125 mL plus 15 mL) unsweetened cocoa ½ cup (125 mL) boiling water 2 tsp (10 mL) almond extract ¾ cup (175 mL) almond flour (ground almonds) ¾ cup (175 mL) all-purpose flour ½ tsp (2 mL) baking soda Pecan Dark Chocolate Olive Oil Mini Upside‑Down Cakes

1 Preheat oven to 325°F (160°C). Butter or coat with nonstick spray the sides of individ- ual ½-cup (125-mL) ramekins or mini soufflé dishes. 2 To each ramekin, add about 1 tsp (5 mL) olive oil and about 2 tsp (10 mL) maple syrup. Add the pecans—arrange neatly or randomly— to cover the bottoms. Set aside in a large roast- ing pan. 3 Put the kettle on to boil, and while you wait, set a sieve over a medium bowl. Measure the cocoa powder into the sieve, shake and press it through with the back of a spoon, crushing any lumps. 4 When the kettle boils, whisk the water into the cocoa to make a smooth, almost runny paste. Whisk in the almond extract and set aside. 5 In a medium bowl, mix the flours, baking soda and salt. Set aside. 6 In the bowl of a stand mixer (or in large bowl with hand mixer), add the sugar, olive oil and eggs and beat on medium-high until the mixture becomes pale yellow and well-aerated, about 3 minutes.

to get all the precious cocoa out of the bowl and into the oil mixture! 8 Add the dry mixture and continue to beat on medium-high to high for about a minute. Scrape down the sides of the bowl, and stir in any unblended ingredients, and the chopped cherries. Spoon into the prepared ramekins. 9 Pour some kettle water into the roasting pan—fill to about halfway up the ramekins. 10  Bake for 40 to 45 minutes, or until a cake tester comes out mostly clean. The top of the cake may still be slightly wet looking in the centre. 11  To serve, either tip out onto dessert plates, upside-down cake style, or serve in the rame- kins—surprise-at-the-bottom style—and don’t forget a scoop of vanilla ice cream! Makes 12 to 14 mini cakes

WHAT TO SERVE Wellington Imperial Russian Stout LCBO 296269, 473 mL, $3.25

½ tsp (2 mL) sea salt 1 cup (250 mL) sugar ⅔ cup (150 mL) olive oil 3 free-range eggs ½ cup (125 mL) coarsely chopped maraschino cherries

Grand Marnier LCBO 1784, $44.95

7 Reduce the speed to medium, and add the cocoa paste as you beat. Use a rubber spatula

48  FOOD & DRI NK AUTUMN 2015