Gluten-Free Devil’s Food Cake
A temptatious dessert designed to fulfill the chocolate cravings of everyone. Made with Ardent Mills® Gluten-Free All-Purpose Flour Blend, this recipe is dense and moist, full of rich chocolate flavour, and covered in a chocolate buttercream icing.
Prep time: 20 mins
Total time: 2 hrs
Yield: 3 tri-layer cakes
Preparation
1. Preheat oven to 350°F (175°C).
2. In a double boiler, combine butter, coffee, and chocolate. Heat until melted.
3. Remove from heat and add in brown sugar, vanilla and salt. Whisk to combine.
4. Mix in eggs and egg yolks. Next, sift in flour and baking soda. Whisk to combine.
5. Divide batter evenly between 8” prepared cake pans and bake for approx. 30 minutes (until a toothpick comes out with a few crumbs stuck to it).
7. Remove from oven, cool in pan for 10 minutes, then turn out onto a cooling rack until completely cooled.
8. Once completely cooled, ice using your favourite chocolate buttercream icing.
For sales inquiries and to request a sample, contact us at 888-295-9470 or visit ardentmills.ca/contact-us today.
LACTOSE-FREE MANGO BLUEBERRY ICE CREAM AND PECAN-OAT CRUMBLE
By Aaron McInnis
This summer Mango Blueberry ice cream is a real winner. You will fool the best of them with the secret ingredient – and one that can’t be substituted here – full-fat coconut milk. The fattiness of the milk is what creates that beautifully creamy, finished texture. Whether you’re someone who needs to consume non-dairy foods or not, try this incredibly indulgent, rich, yet refreshing treat.
DAIRY FREE BLUEBERRY ICE CREAM
Yield: Approximately 0.5 L
25 g egg yolk
75 g sugar
50 ml full-fat coconut milk
250 ml full-fat coconut milk
150 g blueberry puree
15 ml lemon juice
18 g sugar
INSTRUCTIONS
1. In a bowl whisk the egg yolk, the first quantity of sugar and coconut milk until smooth and evenly mixed.
2. Scald the remaining coconut milk and temperate into the egg mixture.
3. Return mixture to the heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Immediately remove from the heat and set pot in an ice bath to stop the cooking.
4. Chill the mixture thoroughly (1-2 hours).
5. Mix blueberry puree, lemon juice and second amount of sugar until evenly combined.
6. Add blueberry mixture to the chilled custard mixture, mix until well combined and chill overnight.
7. Churn in ice cream machine according to manufacturer’s directions.
MANGO CURD
90 g egg yolk
1 full egg
68 g sugar
125 g mango puree
15 g cornstarch ¼ tsp salt
28 g unsalted butter (non-dairy, if you wish to keep it dairy-free all around)
INSTRUCTIONS
1. Whisk all ingredients (except butter) together in a saucepan. Place over medium low heat, continuously stirring. Allow mixture to thicken and cook to (77 C) 170 F.
2. Place butter in a heat-proof bowl.
3. When curd is cooked, remove from heat and strain through a sieve directly onto butter. Let rest for a minute to melt the butter. Stir curd until butter is well incorporated.
4. Cover curd with plastic wrap, with plastic touching the surface of the curd to avoid skin forming on top. Cool completely in the refrigerator overnight.
PECAN-OAT CRUMBLE
80 g quick rolled oats
62 g all-purpose flour
160 g packed brown sugar
65 g toasted pecan pieces
1/4 tsp baking soda
1/8 tsp salt
1/8 tsp ground cinnamon
113 g unsalted butter, cold, cubed (non-dairy, if you wish to keep it dairy-free all around)
INSTRUCTIONS
1. Preheat oven to 177 C (350 F).
2. Place the oats, flour, brown sugar, pecans, baking soda, salt, and cinnamon in a bowl and mix well.
3. Cut the butter into the flour mixture until it is crumbly and has pea-sized butter chunks.
4. Loosely spread the mixture onto a parchment-lined baking sheet, bake for 18 to 22 minutes until golden brown,.
5. Remove from the oven and allow to cool completely before using.
ICE CREAM ASSEMBLY
1. In a bread pan (or other dish of similar size) place a thin layer of blueberry ice cream, spread a layer of mango puree and sprinkle a handful of crumble onto the curd.
2. Repeat the process until all off the ice cream is used/layered ending with just ice cream.
I love reserving some of the oat crumble to sprinkle on top when served. When you scoop the ice cream you get beautiful ribbons of mango puree swirled through the deliciously creamy blueberry ice cream.
Aaron McInnis is the chef and owner for the brand Man Versus Cake and Happy Belly Cakery. He is a Red Seal baker, specialty cake decorator and baking and pastry arts instructor at College of the North Atlantic.
PHOTO: AARON MCINNIS, MAN VERSUS CAKE
Cremin
Ready-to-whip Icing
• Easy to use
• Consistent quality
• No polysorbate
• Endless possibilities
Cremin Ready-to-whip Icing
A delicious, bright white, vegan icing so simple to prepare, saving time in all commercial applications.
Ready-to-whip right out of a 20 kg box and easy to customize by adding any colour or flavour.
100% plant-based, stable, versatile, and contains no artificial colours or flavours.
For more information contact your Local Distributor or Richardson Sales Representative at 1.800.635.3296 or ingredientsales@richardson.ca
PHOTO: GUILTY PLEASURES BAKESHOP
ORANGE CARAMEL ELEVATED CHOCOLATE BARS
YIELD
12 to 24 chocolate bars, depending on piping tip used
TOOLS
Scale
Non-stick saucepan /sauteuse
Silicone spatula
Heat-proof blender
Heat-proof container
Piping bag x 2
Piping tip (we used Wilton 1M)
INGREDIENTS
12-24 fillable chocolate shells, medium rectangle
600 g salted caramel or dulce de leche
ORANGE CURD
(makes approximately 2 L)
600 g unsalted butter, cold and cubed
620 g granulated sugar
500 L fresh orange juice
120 g lightly packed finely grated orange zest
500 g egg yolks
20 g salt
Up to 20 g orange emulsion
Up to 5 g xanthan
Organic, edible pansies or violets (optional garnish)
Lustre dust spray (optional garnish)
By Justine Martin
INSTRUCTIONS
1. Prepare orange curd.
A. Add 450 g butter and all eggs, sugar, juice, zest and salt into saucepan and cook over medium heat.
B. Continuously stir with silicone spatula, scraping bottom of pan consistently, until mixture begins to gently boil.
C. Dip spatula into mixture and draw finger across the back; finger should leave well defined path.
D. Carefully transfer mixture into heat-proof blender.
E. Add remaining butter and xanthan into mixture.
F. Blend until perfectly smooth, about two minutes, being sure to start the blender on the lowest setting and very gradually increase speed to highest setting. This prevents pressure buildup within the machine, which can result in dangerous explosion.
G. Taste mixture and add small increments of emulsion and citric acid, mixing until desired result is achieved.
H. Transfer mixture to heat proof container.
I. Let stand until cool enough to refrigerate.
J. Refrigerate covered overnight or until ready to use. Can be prepared up to two weeks in advance.
2. Warm caramel/dulce slightly, until pipe-able consistency.
3. Fill one piping bag with caramel/dulce and cut small hole in tip of bag.
4. Pipe 1/4-inch-thick layer of caramel/dulce into chocolate shells and refrigerate at least 30 minutes.
5. Cut hole and add desired piping tip into second piping bag.
6. Fill piping bag with orange curd.
7. Pipe desired pattern into chocolate shells.
Optional: Garnish with fresh, edible flowers and/or spritz with edible lustre dust.
Refrigerate until ready to serve, same day.
Justine Martin is the award-winning cake artist behind Guilty Pleasures Bakeshop in Sudbury, Ont., which specializes in crafting luxurious custom desserts and catering experiences.
•
Eggstend 220
EGG-FREE PANCAKES Featuring
INGRE DIENTS
Mak es 6- 10 pa nca kes
2 cu ps Flour
1/4 cup Sugar
3 tsp Bakin g Powder
1/2 tsp
4 t bsp Eggste nd 22 0* (replaces 2 eggs)
1/3 cup Water
1 & 3 /4 cup Milk
4 tsp Vegetable O il DIR ECTIO NS
1 . B len d all 5 dr y in gred ien ts togeth er. Add water, mi lk an d oil; mix wel l. Th e b atter ma y b e sl ightly lu mp y. 2 . Pre-h eat a gridd le or fr yin g pan. P our 1 /3 cu p b atter on to th e h ot li gh tly oi led fryin g p an /gridd le. 3 . Tu rn th e p an cake on ce wh en b atter su rface is bub b ly, c on tin u e to cook un til golden b rown . Rem ove fro m h eat and serve i m mediatel y.
Eggstend is a 100% dai ry-based powder, devel opped t o full y or pa rti ally re place eggs. While pro viding stable p ricing, it delive rs key functi onali ties of eggs in a wide ran ge of appl icati ons *Contact us to get
KENTA TAKAHASHI
MERINGUE
100 g egg white
10 g lemon juice
130 g granulated sugar
LEMON CURD
55 g granulated sugar
2 g cornstarch
55 g whole eggs
50 g lemon juice
3 g lemon zest
75 g unsalted butter, diced into cubes
CHANTILLY CREAM
10 g sugar
200 g whipping cream
GARNISH
450 g strawberries
10-15 meringue dots
PHOTO:
STRAWBERRY PAVLOVA
MERINGUE METHOD
1. Preheat oven to 93 C (200 F).
2. Line baking sheet with parchment paper. Set aside.
By Kenta Takahashi
3. In a stand mixer, mix egg white, lemon juice and 1/3 of sugar.
4. Whisk on medium speed until foamy/frothy.
5. Add in another 1/3 of sugar, whisk until soft peaks form.
6. Add remaining sugar, whisk on high speed until stiff peaks form.
7. Spread meringue into a disc about 8 to 10 inches wide and 1 to 1.5 inches tall.
8. With a spatula, make an indented curve in the centre for filling lemon curd later.
9. Pipe 10-15 small meringue dots for garnish.
10. Place in oven for 3 hours. Allow to cool completely.
LEMON CURD METHOD
1. Cut butter into small cubes. Keep refrigerated.
2. In a medium bowl, combine sugar, cornstarch and whole eggs, whisk until combined.
3. Boil lemon juice and zest.
4. Pour lemon juice mixture over sugar and egg mixture.
5. Place in a pot and bring to boil, whisking constantly.
6. Once boiled, remove from heat and add in cold, diced butter. Whisk until combined.
7. Wrap with plastic touching the surface of curd and place in fridge.
CHANTILLY CREAM METHOD
1. In a stand mixer bowl, mix sugar and cream.
2. Whisk on medium speed until stiff peaks form.
ASSEMBLY
1. Slice strawberries to desired size.
2. Place baked meringue at the bottom.
3. Fill the centre indented curved with lemon curd.
4. Pipe Chantilly cream on top, covering the curd.
5. Assemble sliced strawberries and garnish with meringue dots.
6. Serve Immediately.
Kenta Takahashi, executive pastry chef at Vancouver’s Boulevard Kitchen and Oyster Bar, is the 2020 recipient of the Best Pastry Chef award through Canada’s 100 Best list guide.
BISCOTTI
By Joe Calabro
This is the basic recipe for biscotti. You may customize by adding the nuts or dried fruit or chocolate that you prefer.
INGREDIENTS
115 g 1½ cups butter
150 g (¾ cup) sugar
2 eggs
325 g (2 cups) flour
1-½ tsps baking powder
Pinch salt
Pinch vanilla
100 g (2/3 cup) pistachios and dried cranberries
100 g (2/3 cup) espresso, ground, and white chocolate chips
INSTRUCTIONS
1. Cream the butter and sugar until light and fluffy.
2. Add eggs one at a time, mix well.
3. Add flour, baking powder, salt and vanilla to the mixture.
4. Mix just until blended.
5. Add nuts and cranberries.
6. Mix well until blended.
7. Divide the dough and shape into logs.
8. Bake for 15-20 minutes at 163-177 C (325-350 F).
9. Allow the biscotti logs to cool.
10. Slice the biscotti logs on the diagonal into ½-inch slices.
11. Place the slices back on the baking sheet and bake for an additional 8-10 minutes.
Joe Calabro is pastry chef and co-owner of Pasticceria Gelateria Italiana (PGI), a family-owned Italian bakery and gelato shop in Ottawa’s Little Italy that has been in business since 1979.
There’s no better reason to sing and celebrate than when your customers tell you that your signature cakes, cupcakes and sweet treats are the absolute best. This is what you get with Westco® Icings! With Westco Icings, you can be sure your customers will sing for joy when they taste your sweet creations. Everything from buttercreme icings, to dipping icings, to fudge icings to sweet glazes and toppings, in bases or readyto-use formats, Westco is the trusted brand for all things sweet. And with over 130 years of experience, we’re the leaders to help sweeten your sales - now that’s a sweet reason to sing!
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