December 2025
The holiday season is a highly anticipated time of year for many families. The scent (and taste!) of fresh baked goods, a blanket of crisp white snow on the ground, and a steaming cup of hot chocolate in front of a sparkling Christmas tree are some of the images that often remind us of the most magical season of the year.
Saskatchewan Polytechnic would like to add some warmth to the holidays with a favourite recipe from the Culinary Arts program.
Flourless chocolate torte
- 18 oz. dark chocolate
- 9 tbsp. butter
Melt above together.
Bring sugar and water to a boil, remove from heat. Combine all of above.
Whisk 7 eggs into mixture 1 at a time. Bake at 350°F for 30-40 minutes, in a sprayed lined pan with a water pan, on a lower rack. Chill.
Cranberry citrus compote
- 1 orange
- 2 cups fresh or frozen cranberries
- 1 cup maple syrup
- ¼ cup fresh orange juice
- ½ tsp vanilla extract
Zest orange with microplane grater (reserve zest). Peel and segment orange.
Combine zest, cranberries, syrup, juice and vanilla in sauce pan and cook over medium heat until sauce is thickened and cranberries have burst (5-10 minutes). Chill.
Fold in orange segments.
Serve a slice of chocolate torte with cranberry compote and sweetened whipped cream!
Each desert dish can be made and served on their own.
Happy holidays and enjoy!