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.

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!

Justin Trudeau’s dad’s favorite dessert


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