Apple Torte
Рубрика: Desserts
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Mini Molten Chocolate Cakes
What a cool way to say “I love you” to your family: Bake them these mini molten chocolate cakes and drizzle with raspberry coulis. The combination of these two flavours will be love at first taste!
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Scallops with Edamame Hummus and Grapefruit Salad
Pan-seared scallops—with golden crusts and buttery-soft centres—are a meal anyone can pull off at home. With so many types on the market, it pays to look for quality scallops—luckily, Canada is blessed with some of the best on the planet. Because they cook so quickly (pro tip: To ensure they sear, don’t crowd the pan), make the rest of the recipe beforehand. The fresh grapefruit salad complements the molluscs (and, bonus, gives you a sauce), and the edamame hummus anchors a recipe that hits the table in no time.
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Marshmallow and Maple Chocolate Bars
We took everything we love about a Whippet—the classic chocolate-covered marshmallow cookie—made it into a chocolate bar, and then supersized it for sharing. Giving this dessert the full maple treatment by using it in the filling as well as the chocolate-coated crust makes it the perfect treat to blow your kids’ minds—and taste buds.
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No-Bake Berry Refrigerator Cake
This cake is made with crispy cat’s tongue cookies, but when they come into contact with that creamy yogurt, they start to soften. And after setting for eight hours in the fridge, the cookies absorb all the moisture, so you’ll want to eat this cake with a spoon.
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Chocolate Hazelnut Tart
No other recipe maximizes hazelnuts like this. Not only did we slip them into our ganache, we also used them as a garnish—and even worked them into our crust! Raw hazelnuts have a subtle taste, but when roasted they positively explode with flavour. We exploited the nut’s richer side to the fullest in this crowd-pleasing dessert that reminds us of our favourite chocolate truffles.
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Maple and Ginger Fondue
Get ready to swan-dive into your favourite new fondue flavour combination: Maple and ginger. To make this pot of happiness pop, we extracted the juice from a knob of ginger and mixed it into our smooth and creamy maple syrup base. Just a little ginger essence helped cut the sweetness for a savoury-meets-maple thrill ride. As for what to dunk into this crush-worthy blend, cubes of pound cake were a natural, but we also filled up on the ripest fruit we could find.
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Lemon Marmalade
Most often made with oranges or a citrus medley, this marmalade is 100% lemon. We used every part of the fruit, from skin to pulp, to add not just flavour but texture, too: The fruit’s pith releases pectin while it cooks, which is what makes the preserve thicken naturally. Because the quality of lemon makes all the difference here, go with organic—just give them a good scrub before using.
