10 Mar Justin Trudeau’s dad’s favorite dessert
When Ladies on Literature member, Ruth Breemer, hosts book club, nobody cares too much about the novel she’s selected; we’re far too excited about the food she serves. This woman is a whiz in the kitchen; a culinary queen.
Long ago we fifteen ladies decided to eliminate some of the stress that comes with hosting a monthly meeting. While we are a laid-back group of gals, who doesn’t feel the pressure of company coming? With food to prepare and wine to decant; bathrooms to clean and family to kick out; the book to read and the fun facts about the author to research, I know when it’s my turn to to host, I find myself wondering why I thought a book club was a good idea in the first place. Meanwhile my husband finds himself fleeing the scene of the possessed woman frazzled by mopping floors and flinging flowers into a vase.
Not so Ruth. She defies crazy hostess and calmly greets us at her door, ushering us to her hearth with homespun delights. Despite the fact we’ve gone to the potluck format (picture the possessed hostess above), Ruth actually enjoys putting together the entire menu, from appetizers to main to dessert. So while we read a gothic novel, (The Shadow of the Wind by Carlos Ruiz Zafon) it was the good eats I’m gonna talk about today.
Lesley Stowe created this dessert and you’ll know it by name: Death by Chocolate. Developed for John Bishop of Bishop’s Restaurant, Stowe says at one time the decadent dessert had the honour of being Prime Minister Pierre Trudeau’s favourite. Apparently the otherwise slim PM was known for ordering up two servings when at Bishop’s. No word on whether his son, our current PM, Justin, has a similar sweet tooth.
Not only is this dessert darkly delicious and perfectly presented on the plate, if you’re a crazy hostess like me, you’ll be elated to know it is prepared and refrigerated, at least eight hours ahead. Make it and tell me if Death by Chocolate doesn’t send you straight to Heaven.
Death by Chocolate with Raspberry Splash
What you Need:
- 15 0z (450 g) best quality chocolate (Valrhona or Callebaut work well)
- 1 cup heavy cream
- 4 tbsp (60 ml) butter
- 4 egg yolks
- 1/2 cup (125 ml) icing sugar
- 6 tbsp (90 ml) Cointreau or Grand Marnier
- Cocoa powder for dusting
- Raspberry Splash:
- 10 oz (330 g) frozen rasperries
- 3 tbsp (45 ml) berry sugar
- 1 tsp (5 ml) fresh lemon juice
What you Do:
Line a 9×5 inch (2 L) loaf pan with parchment paper.
Chop the chocolate into small pieces and place in the top of a double boiler; add the cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for one minute, continuing to stir.
Whisk in the egg yolks. Sift the icing sugar into the chocolate mixture, whisking constantly. Whisk in the Cointreau until smooth. Pour into the prepared pan. Refrigerate for eight hours or to set overnight.
For the raspberry splash, in a food processor, puree the raspberries, berry sugar, and lemon juice. Pass the sauce through a sieve to remove the seeds.
Unmould the cake, removing paper. Dust the top with cocoa powder. Drizzle a large spoonful of Raspberry Splash on each plate. Using a hot, wet knife, slice cake and place on plates. And if you’re like Ruth, throw a cloud of fresh whipped cream on the side.
Now eat! And enjoy!