Recipe Course: Dessert

Tortiall & Fruit Parfait

  • Halve apricots, discarding pits. In skillet, cook apricots and nectar with 1 tbsp of the sugar over medium heat for about 8 minutes or until apricots are cooked through. Stir in strawberries and blueberries. Remove from heat; cover and set aside.
  • Mix remaining sugar with cinnamon. Set aside. Slice each tortilla into 4 triangles. Heat cast iron skillet; add olive oil. Fry tortillas until golden brown; remove and sprinkle with cinnamon sugar.
  • Place 1 tortilla, cinnamon-side down, on plate. Spoon some of the fruit mixture over tortilla and cap with another tortilla, cinnamon-side up. Repeat with remaining tortillas and fruit mixture. Serve immediately.

Tip: Serve with scoops of frozen yogurt or ice cream if desired.

Recipe provided by Jim Coleman

Double-Chocolate Cake with Salted Chocolate Caramel Icing

PREPARATION:

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly coat a 9-inch round cake pan with olive oil and line the bottom with parchment. Lightly coat the parchment with olive oil.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and 1/4 tsp. salt. Stir in the half-and-half, 1/2 cup of the olive oil, and the vanilla. With an electric mixer, beat in the egg until well blended. Scrape the batter into the prepared cake pan and sprinkle the top with 1/4 cup of mini chips.
  • Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a cooling rack for 10 minutes, then turn the cake out onto the rack and let cool completely.
  • Meanwhile, in a medium saucepan, heat the dulce de leche over medium heat, stirring occasionally, until it has softened. Add the remaining 2 Tbs. olive oil and 1/3 cup chips and stir until the chocolate has melted and the mixture is smooth. Remove the pan from the heat.
  • Transfer the cake to a serving plate. Pour the icing over the cooled cake, sprinkle with the flaky salt, if desired, and serve.

TIP: Olive oil stands in for butter in this cake and ensures a tender, moist texture. Dulce de leche can be found near the condensed milk in most large supermarkets. Serves 8 to 10

Double Chocolate Biscotti

  • On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon, and salt; set aside.
  • Using electric mixer, beat 1/2 cup olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with a large spoon; cover with plastic wrap. Refrigerate for at least 4 hours.
  • Preheat oven to 325°F. Grease 2 large baking sheets with 1/2 tbsp olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into a log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake for about 30 minutes or until golden and set. Transfer to rack; let cool for 10 minutes.
  • Reduce oven temperature to 300°F. On cutting board and using a serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut side down, on the baking sheets. Bake for 15 to 18 minutes or until toasted. Transfer to racks; let cool.

 

Recipe Provided by Chef Sharon Sanders

Dark Chocolate Soufflé

  • Preheat oven to 375°F. Grease two 6-oz ramekins with olive oil and dust with sugar.
  • In double boiler, melt chocolate, 1/2 tbsp olive oil and cream; let cool. Meanwhile, using electric mixer, beat egg whites until soft peaks form.
  • Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake for 15 minutes.

 

Tips:

  • This recipe is easily doubled.
  • Garnish with fresh berries if desired.

Crescentine (Fried Dough Pillows)

  • Grease large bowl with 1/4 cup of oil; set aside. In mixing bowl, combine 3 cups flour, cornstarch and salt; make a well in center. Set aside. In large measuring cup, combine yeast, olive oil and milk; stir to dissolve the yeast. Pour into well in bowl; stir with fork to make a ball.
  • Turn out dough onto lightly floured work surface; knead dough for about 6 minutes, adding flour as needed until dough is smooth and elastic. Transfer to prepared bowl; coat with olive oil. Cover with plastic wrap; let rest for about 45 minutes or until doubled.
  • Punch down dough; let rest for 10 minutes. On lightly floured surface, roll out the dough into 1/4-inch-thick round. Using a pizza cutter, cut into 2-inch squares. Cover with plastic wrap.
  • Line large tray with several layers of paper towels. In large, heavy saucepan, heat oil to 375°F. (Test by adding 1 scrap of dough: if the oil bubbles up vigorously, it is hot enough.)
  • Add just enough dough pieces to fill the pan without crowding; fry for 5 minutes or until dough puffs and is golden on all sides, turning as needed. Transfer to prepared tray; sprinkle with salt. (If some puffs are too difficult to turn, hold them down gently with a slotted spoon or tongs.)

Tip to prepare in food processor: In food processor, combine flour, cornstarch and salt. With machine running, pour milk mixture through feed tube; process for about 45 seconds or until mixture forms a ball. Turn out dough onto floured surface and continue with the recipe.

Chocolate, Cherry and Walnut Biscotti

  • In a bowl combine flour, baking powder, cinnamon and salt. Set aside.
  • Using electric mixer, beat 1/2 cup olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. On low speed, gradually add flour mixture, beating just until combined. Stir in walnuts, cherries and chocolate morsels using a large spoon. Refrigerate for at least 4 hours.
  • Preheat oven to 325°F. Coat 2 large baking sheets with 1/2 tbsp olive oil each. On lightly floured surface, turn out dough. Using pastry scraper, divide into quarters; roll each piece of dough into log, 1 1/2-inches in diameter. Place logs, separated, on prepared baking sheets; bake for about 30 minutes or until golden and set. Transfer to rack; let cool for 10 minutes.
  • Reduce oven temperature to 300°F. On cutting board and using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut side down, on baking sheets. Bake for 15 to 18 minutes or until toasted. Transfer to racks; let cool.

 

Recipe Provided by Chef Sharon Sanders

Chocolate Torte

 

  • Preheat oven to 350°F.
  • Grease 10-inch round springform pan with olive oil.
  • In sauté pan, combine pecans, sugar and salt over low heat; stir constantly, until nuts are toasted and sugar begins to melt slightly. Remove from pan; let cool.
  • In small microwaveable bowl, microwave unsweetened chocolate for 2 minutes; stir well (if any lumps remain, microwave for about 20 seconds longer.) Stir and set aside.
  • On sheet of waxed paper, combine flour, baking powder and salt. Stir to mix well; set aside.
  • Using electric mixer, beat olive oil with sugar until combined. Beat in eggs, one at a time. Add melted chocolate and vanilla. With mixer on low, beat in flour mixture just until incorporated. Fold in chocolate chunks; spread evenly into prepared pan. Top with Pecan Crunch.
  • Bake for 35 to 45 minutes or until toothpick inserted into center comes out clean. Transfer to rack; let cool. Remove outer ring of pan.

 

Tips:

  • Sprinkle with icing sugar before serving if desired.
  • Instead of topping with Pecan Crunch, mix 1/2 cup toasted and cooled pine nuts, walnuts or hazelnuts into the batter if desired.
  • As the torte bakes, it will rise, then fall slightly. The surface may crack, giving it a rustic look.
  • Whipped cream, a scoop of vanilla ice cream or a scattering of fresh raspberries makes a great accompaniment to the torte.

 

Recipe provided by Chef Francesco Tonelli

Cappuccino Cake

  • Preheat oven to 325°F. Grease 10-inch (12 cup) Bundt or tube pan with olive oil; dust with flour.
  • In small bowl, combine chocolate chips and nuts; spoon evenly into bottom of prepared pan.
  • In large bowl, combine cake mix, coffee powder and cinnamon; add 1 ¼ cups water, eggs and olive oil. Using electric mixer, beat at low speed until dry ingredients are moistened; beat at medium speed for 2 minutes. Pour batter over topping in pan.
  • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool on rack for 15 minutes. Remove from pan; place cake on serving plate. Let cool completely and sprinkle with icing sugar.
  • In bowl, combine ricotta and granulated sugar; sprinkle with cinnamon. Serve alongside cake.

 

Recipe Provided by Chef Sharon Sanders

Applesauce Spice Cake

  • Preheat oven to 375°F. Grease 9-inch square pan with olive oil. In bowl, combine flour, baking soda, cinnamon, nutmeg and cloves.
  • Using electric mixer at medium speed, mix brown sugar with olive oil until blended. Add applesauce; mix well. Add flour mixture all at once; beat on low speed until well blended. Stir in raisins and walnuts. Spoon batter into prepared baking pan.
  • Bake for 20 to 25 minutes or until lightly browned. Let cool completely on rack; cut into squares.

Tip: If you like, dust the cake with icing sugar or frost with whipped cream.

Almond Brunch Cake

  • Preheat oven to 350°F. Grease 9-inch spring-form pan with oil. In bowl, combine flour, cornstarch, baking powder, and salt. Set aside.
  • In food processor fitted with metal blade, process almond paste until finely ground. Add sugar and almond extract; process until combined. With machine running, drizzle oil through feed tube; process until smooth. Add eggs; process until smooth.
  • Add flour mixture in three additions and milk in two additions, starting and ending with flour mixture, pulsing just to combine after each addition. Pour batter into prepared pan.
  • Bake for about 35 minutes or until the cake is lightly browned and tester inserted in centre comes out clean. Transfer to rack; let cool. Sprinkle with icing sugar; serve warm or at room temperature.

Tip:

• Serve the cake with lightly sugared seasonal cut fruit.
• Almond paste, a stiff mixture of ground almonds and sugar, is sold in the baking section of supermarkets. Do not replace it with almond filling, which is a much softer, sweeter mixture.

Recipe Provided by Chef Sharon Sanders