Make-Ahead Christmas Morning Breakfast

Flourless Dark Chocolate Cake with Orange-Scented Swiss Meringue

Ingredients for the Flourless Chocolate Cake

• 285 g dark chocolate (about 2 cups), finely chopped
• ¾ cup unsalted butter, cubed
• ¾ cup granulated sugar
• ¼ tsp kosher salt
• Zest of 1 orange
• ½ tsp vanilla extract
• 1 tsp instant espresso powder
• 5 large eggs, separated, at room temperature

Ingredients for the Swiss Meringue

• 5 large egg whites, at room temperature
• 1¼ cups granulated sugar
• Pinch of kosher salt
• Zest of 1 orange
• ½ tsp vanilla extract
• ½–1 tsp fresh lemon juice

Directions

1. Heat the oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and butter and let them melt slowly, stirring occasionally, until smooth and glossy. Remove from the heat and let cool slightly.
3. Whisk the sugar, salt, orange zest, vanilla, and espresso powder into the warm chocolate mixture. Add the egg yolks one at a time, whisking well after each addition until fully incorporated and silky.
4. In a clean bowl, whip the egg whites until soft peaks form. Gently fold one-third of the whipped whites into the chocolate mixture to loosen it, then carefully fold in the remaining whites just until no streaks remain, taking care not to deflate the batter.
5. Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until the cake has puffed, the edges are set, and the centre still has a slight wobble. The top may crack slightly, but don’t worry, that’s exactly what you want!
6. Transfer the cake to a rack and let it cool completely in the pan. Once cooled, refrigerate for at least 4 hours, or overnight. The cake will sink slightly as it chills, creating the perfect base for the meringue.
7. When ready to finish, make the Swiss meringue. Combine the egg whites, sugar, salt, and orange zest in a heatproof bowl. Set over gently simmering water and whisk constantly until the mixture reaches 160°F and the sugar has completely dissolved. It should feel smooth, not gritty, when rubbed between your fingers.
8. Transfer the mixture to a stand mixer fitted with the whisk attachment and whip on high speed for 5 to 7 minutes, until thick, glossy, and holding firm peaks. Add the vanilla and lemon juice and whip briefly to incorporate. The meringue should be smooth, billowy, and thick.
9. Release the cake from the pan and transfer to a serving platter. Spoon the meringue generously over the top, starting with a thick base layer and then building upward with big swoops and peaks. Using a kitchen torch, lightly toast the tips and ridges of the meringue until golden, leaving some white showing for contrast.
10. Serve immediately, or within a few hours. Slice, serve and enjoy!

Mushroom, Sausage & Fontina Bread Pudding

Ingredients for the Herb Oil

• ½ cup neutral oil
• ½ cup loosely packed fresh parsley leaves
• ¼ cup loosely packed fresh chives
• Pinch of kosher salt

Ingredients for the Bread Pudding

• 2 tbsp unsalted butter
• 454 g breakfast sausage, casings removed
• 1 medium yellow onion, finely chopped
• 340 g cremini mushrooms, sliced
• 2 garlic cloves, finely grated
• 1 tsp fresh thyme leaves
• Kosher salt and cracked black pepper, to taste
• 6 cups day-old brioche, cut into 1½-inch cubes
• 1½ cups grated Fontina cheese
• 6 large eggs
• 1½ cups whole milk
• ½ cup whipping cream
• 1 tbsp Dijon mustard

Ingredient to Finish

• Finely grated parmesan

Directions

1. Start by making the herb oil so it’s ready when you need it. Set up an ice bath. Bring a small pot of well salted water to a boil and add the parsley and chives. Blanch for about 10 seconds, just until bright green, then immediately transfer to the ice bath to stop the cooking. Once cooled, squeeze the herbs very well to remove as much water as possible, then pat them completely dry. This step is important for a clean, vibrant oil.
2. Place the blanched herbs in a blender with the oil and salt and blend on high until smooth and bright green. Strain through a fine-mesh sieve lined with cheesecloth or a coffee filter, pressing gently to extract as much oil as possible. Set aside at room temperature until ready to use.
3. Melt the butter in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through. Add the onion and cook until softened and lightly golden, about 5 minutes. Stir in the mushrooms and cook until they release their moisture and begin to brown, another 6 to 8 minutes. Add the garlic and thyme and cook for 30 seconds, just until fragrant. Season with kosher salt and cracked black pepper, then remove from the heat and let cool slightly.
4. Grease a 9×13-inch baking dish. Scatter the brioche cubes evenly in the dish, then spoon the sausage and mushroom mixture over the top, spreading it out evenly. Sprinkle the Fontina evenly over everything.
5. In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, and a generous pinch of kosher salt and cracked black pepper. Pour the custard slowly over the bread mixture, pressing gently so the brioche absorbs the liquid. Let stand at room temperature for at least 15 to 30 minutes before baking, or cover tightly and refrigerate overnight for a deeper soak.
6. When ready to bake, heat the oven to 350°F. Bake uncovered for 40 to 45 minutes, until puffed, deeply golden on top, and just set in the centre.
7. Remove from the oven and let rest for 10 minutes.
8. Just before serving, shower the hot bread pudding with a generous snowfall of finely grated Parmesan, letting it melt slightly on contact.
9. Finish with a light drizzle of herb oil over the top.
10. Slice and serve warm.

Make-Ahead Note: The bread pudding can be assembled up to a day ahead and refrigerated overnight, or assembled and baked the same day after a short soak. The herb oil can be made up to 3 days ahead and stored in the fridge. Bring to room temperature before baking.