Almond chocolate torte

Nothing tops off a scrumptious holiday dinner better than this rich chocolate and almond torte.¬†¬†This decadent almond chocolate torte is slightly crispy on the outside and scrumptiously creamy inside. We bet everyone will be coming back for seconds! The generous size of this cake will allow everyone to get a second piece.¬† With this torte, you will¬†steal the show (and Santa’s heart).

“Seeing is believing but sometimes the most real things in the world are the things we can’t see.”

Tools

Preparation

1

Separate the eggs and whip the egg whites:  Turn on the oven to 350F. Separate (4,8) eggs 1 by one, placing each egg white in a small bowl. After separating each egg, transfer the egg white to a medium bowl and the egg yolk to another medium bowl. Add (1,2) whole egg to the egg yolks.

Whip the egg whites to stiff peaks with an electric blender.   

2

Combine the sugar and egg yolks: Add the sugar to the bowl with the egg yolk. Combine.

3

Melt the butter and chocolate: Add the chocolate and butter or margarine (3/4 cup + 2 tbsp,1 3/4 cup) to a medium pot. Melt on low heat while stirring regularly until the chocolate is melted. Turn off the heat as soon as the butter and chocolate is melted. 

4

Add the egg yolk and sugar: Add the almond powder to the chocolate mixture and combine. Add the egg yolk and sugar mixture to the chocolate mixture and combine. 

5

Fold in the egg whites: Add the chocolate mixture to the whipped egg whites. Fold in the egg whites using a spatula until just combined. Do not over mix.  

6

Line¬† baking tin with parchment paper: Line the bottom of a 10″ non-stick spring pan with parchment paper. Use 2 spring-form baking tin if you are cooking for 10. Cut of the excess parchment paper.¬† Pour the batter in the baking tin. If making 2 cakes pour evenly in the 2 baking tins. Bake at 350F for 40 minutes.¬†

7

Decorate and serve: Let cool down to room temperature. Remove from the baking tin. Place the cake on a serving dish. Using a sieve, evenly coat the top of the cake with cocoa powder. Sprinkle the almond slices over the cake. Serve. 

Bon Appétit!

Ingredients

Elementor

5 portions

10 portions

sugar

1 cup (200 gr)

2 cup (400 gr)

chocolate

2 cup (200 gr)

4 cup (400 gr)

cacao

2 tbsp

1/4 cup

sliced almonds

2 tbsp

1/4 cup

almond powder

2 cup (200 gr)

4 cup (400 gr)

butter or margarine

3/4 cup + 2 tbsp (200 gr)

1 3/4 cup (400 gr)

egg

5

10

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 2, 3,4 & 7.

  • Combine the sugar and egg yolks
  • Melt the butter and sugar
  • Add the egg yolk and sugar
  • Decorate and serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Recommended wine pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

FONSECA BIN 27 RESERVE PORT
Bin 27 shares the heritage and style of the great Fonseca Vintage Ports, as well as much of their depth and character. However it is bottled when ready to drink and can be served by the glass directly from the bottle. Blended for consistency of character and quintessentially Fonseca in style, this reserve blend provides reliable and affordable value. Deep youthful ruby colour. Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. The juicy black fruit flavours linger into the rich luscious finish.

Region: Portugal
Type: Port
Alcohol: 20%

 

Nutritional Information

Turkey gravy

This rich traditional gravy features layers of flavours. You won’t believe how easy it is to make. Within minutes, you will have the perfect topping for mashed potatoes and turkey.¬†

When we recall Christmas past, we usually find that the simplest things‚ÄĒnot the great occasions‚ÄĒgive off the greatest glow of happiness.

Tools

Preparation

1

Prepare the slurry*: In a small bowl, add the cornstach and water (1/2 cup, 1 cup), combine.  Add the cornstarch & water, rosemary, thyme, water (1 cup, 2 cup) to a pan. Stirring constantly, bring to a simmer. Let simmer about 2-3 minutes. Add more water, 2 tbsp at a time, if you would like thinner gravy. 

*Slurry is the combination of water and cornstarch

2

Add the dripping: Scrape the turkey drippings from the baking sheet you cooked the turkey on.

3

Whisk in the turkey dripping: Whisk the turkey dripping in the gravy. They will change the colour from light to a beautiful golden.

4

Bring to a boil: Bring the gravy to a boil. Pour in a gravy serving dish and serve.  

bon appétit!

Ingredients

Included

5 portions

10 portions

cornstarch

1 1/2 tbsp

3 tbsp

fresh thyme

1 gr

2 gr

turkey broth concentrate & poultry seasoning

1 tbsp

2 tbsp

turkey drippings

all - about 1 tsp

all - about 2 tsp

water*

1 1/2 cup

3 cups

salt*

1/2 tsp

1 tsp

pepper*

1/4 tsp

1/2 tsp

Cooking with Kids

Cooking for kids?
Gravy is one of kids’ favourites. No adjustments to the recipe are recommended.¬†

Making this recipe with kids?
Ask the child to help by completing step 1 & 3 

  • Prepare the slurry (slurry is water and cornstarch)
  • Whisk in the turkey dripping

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Turkey roll & stuffing

La pi√®ce de r√©sistance…¬†Saskatchewan raised turkey roll filled Italian sausage, wild rice and apple stuffing. Turkey rolls are amazing because they cook much faster than traditional turkeys and it stays juicy. The stuffing marries multiple traditional Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional turkey and stuffing is sure to satisfy even the pickiest!¬†¬†

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Prepare and cook the rice: Turn on the oven to 375F. In the sink, place the rice in a strainer and rinse it well.  In a pot, add the wild rice and brown rice blend, water (1 1/2 cup, 3 cup), salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

1

Prepare the stuffing ingredients: While the rice is cooking, peel the apple. Cut the onions, apples and celery in 1/2 cm dices. Separate the fresh thyme leaves. Finely mince the fresh sage and dried cranberries. 

2

Cook the vegetables and Italian sausage:  Add the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent.

Remove the Italian sausage meat from the casing. Add the Italian sausage meat to the onion mixture. Cook about 10 minutes until the Italian sausage is fully cooked. Add the fresh thyme, sage, cranberry mustard and dried cranberries to the Italian sausage. Turn off the heat.

3

Finish the stuffing: Add the cooked wild rice and brown rice blend to the cooked vegetables and Italian sausage. 

In a small bowl, whisk the egg (1, 2). When the stuffing is at room temperature add the egg and combine.¬† It’s important the stuffing is almost room temperature when the egg is added, otherwise it would cook in the stuffing.

4

Prepare the Turkey roll:  While the stuffing is cooling, cut 4 14 inches long pieces of poultry string. Place a few inches apart on a cutting board. Place the turkey roll skin side down over the poultry strings. Pound the turkey with a mallet to an even thickness of about 1 inch. 

5

Stuff and cook the turkey roll: Scoop the stuffing into the center of the turkey. Holding the turkey, roll them up away from you, making sure the roll ends up seam-side down. Tie the 4 poultry strings across and tie one string lengthwise. Transfer to a lined baking sheet. Lightly oil (1 tbs, 2 tbs) and salt (1/2 tbs, 1 tbs) the outside of the turkey roll. 

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

6

Bake & serve:¬† Bake until the internal temperature registers 155F on an instant-read thermometer¬†(about 45 minutes, about 1 hour 20 minutes)¬† Let rest for 10 to 15 minutes.Keep an eye on the turkey roll while baking, to prevent the skin from burning you can place foil over the roll – don’t tighten the foil. Slice.¬†Serve.

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

1

2

celery

100 gr

200 gr

onion

1 small

1 medium

Italian sausage

2

4

wild rice & brown rice blend

3/4 cup

1 1/2 cup

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

cranberry mustard

1/2 tbsp

1 tbso

Turkey roll

2 1/2 pounds

5 pounds

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

egg

1

2

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 1/2 cup

3 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs¬†as kids may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 3:

  • Prepare the stuffing ingredients
  • Cook the vegetables and Italian sausage
  • Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT 
complex earth tones and tangy berry flavors for those who prefer un-oaked wines. 
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA 
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol:
11.5%

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information