At Hahn Estates we believe that wine with food is one of life's best complements. We are pleased to share with you a lovely array of recipes from the gourmet kitchen of Gaby Hahn as well as from our many events – which we hope you will enjoy sharing with your friends and family.

Kenyan Light-as-a-feather Birthday Surprise

From the Gourmet Kitchen of Gaby Hahn
Serve with Hahn Chardonnay or Hahn Merlot – enjoy!
½ ounce butter
1 ½ cup bread crumbs, unseasoned
8 ounces ground almonds
6 ½ ounces sugar
5 large egg whites, stiffly beaten
1 tsp almond extract
8 ounces dark chocolate, melted
1 overripe pineapple
1 ½ pints whipping cream

Lightly grease one 8-inch ring mould with the butter and dust with the bread crumbs to prevent sticking. Mix the ground almonds with the sugar. Beat the egg whites until stiff peaks form. Fold in the almond mixture, and then carefully fold in the almond extract. Spoon the mixture into the prepared mould. Bake in a moderate oven (400 degrees F) for 45 minutes, or until golden brown. Loosen sides and center with a knife and gently turn the cake out onto a cooling rack.

Meanwhile, cut the pineapple into rings and each ring in half. When cool, coat the cake with the melted chocolate and leave to set. Place on a platter and arrange the halved pineapple rings around the base of the dessert to create a lace effect. Cube the remaining pineapple and use it to fill the centre. Whip the cream until stiff and serve separately. Serves 4 to 6.