BON VIVANT
Back when we still could, not so long ago actually, we were invited to lunch at the home of old friends. Most of the women there have a similar heritage, had gone to school together and remain close friends.
Over coffee, a platter of layered, chocolatey squares arrived which, I was informed, are called Bon Vivant. I hadn’t heard the name before but all the women knew it well. In fact all their mothers had their own recipe for it. All a little different and, I’m sure, equally as delicious as the ones we managed to polish off at lunch.
Judy, the hostess, showed me her mother’s recipe (a picture of it is below). It reminded me of my grandmother’s recipes. Very well worn, not much detail, a few scribbles and adjustments. Not at all like the formatted versions we’re used to today.
The Bon Vivant is a layer of nut meringue (dacquoise), baked and cooled then covered with a buttery, chocolatey topping and baked again. It’s fabulously rich, so just a square or two will do.
I could have googled but, so much the better, a few of the friends passed on their mother’s recipes to me and after a bit of cross-referencing and experimenting I now pass ours on to you.
Don’t eat too many.
Rosie
BON VIVANT
Makes approximately 35 x 3cm squares
Base
5 egg whites
150 gm caster sugar
140 gm walnut, almond or hazelnut meal
1 heaped tablespoon corn flour, sifted
Preheat oven to 180°C. Line a 26cm x 18cm or equivalent tin with baking paper.
Whisk egg whites until firm peaks form. While still whisking, slowly add the sugar. Once it is all added, continue to whisk for a further minute. Fold in the nut meal and corn flour.
Transfer to the prepared tin, smooth the top, and bake for 25 minutes. Remove from the oven and allow to cool.
Topping
150 gm unsalted butter, at room temperature
150 gm icing sugar, sifted
4 egg yolks
120 gm dark couverture chocolate, melted and cooled
Cream butter and sugar. Add egg yolks one at a time, beating until well combined. Fold in the melted and cooled chocolate.
Spread over the cooled base and bake for 20 minutes.
Cool in the tin on a cooling rack. Refrigerate before removing from the tin and cutting into desired shapes.
Store in the fridge but allow the squares to come almost back to room temperature before serving.