MPCC’s Rock the block 2023 recap

By Manor Park Chronicle

Champion pie-baker Wincent Wozniak took home first prize at Rock the Block with this chocolate hazelnut raspberry pie. Photo supplied
Champion pie-baker Wincent Wozniak took home first prize at Rock the Block with this chocolate hazelnut raspberry pie. Photo supplied

This year’s annual MPPC’s Rock the Block was such a blast! Thank you to everyone who attended and helped make it a success once again. The annual pie baking contest was a huge success with a generous 12 pies that were donated by community members.

After careful deliberation, our judges Adam, Dilsha, Emily and Bailey crowned Wincent Wozniak the winner with his chocolate, hazelnut and raspberry pie. An evening of fun was on the menu with glitter tattoos, Kub Kars presented by 63rd Ottawa, Studio Arc School, Little Lantern and St. Columba Church. Our friends from Snack o’ Shack and Papa John were also there to feed attendees yummy treats. MPCC’s Rock the Block finished off a busy night by watching a Halloween classic Hocus Pocus.

MPCC’s Rock the Block Pie Baking Champion: Wincent Wozniak

Chocolate Hazelnut Raspberry pie


200g butter

200g flour

70g sugar

200g hazelnuts

  1. Mix flour, butter, and sugar until they resemble fine breadcrumbs
  2. Roast the hazelnuts on a pan (no oil needed)
  3. Remove the skins of the hazelnuts and chop them
  4. Add the hazelnuts to the mixture and form into a ball
  5. Put the crust in the fridge for an hour
  6. Roll out and put into a 36 cm tart pan
  7. Preheat 365°F
  8. Bake for 20-25 minutes till golden brown

Chocolate whipped cream:

2 cups heavy whipping cream

¼ cup cocoa powder

¼ to ⅓ cup powdered sugar

1 teaspoon vanilla extract – (optional)

2 teaspoons unflavoured gelatine

2 Tablespoons water

3 Tablespoons heavy whipping cream

  1. Add the water and gelatine in a microwave-safe bowl and microwave for 5 to 10 seconds until the gelatine is melted and dissolved. While still liquid, add the heavy whipping cream (the smaller amount) and mix until well combined.
  2. In a large bowl, add the heavy whipping cream, cocoa powder, powdered sugar, vanilla extract (if using), and gelatine mixture. Using a hand mixer, stand mixer, or whisk, beat on low speed and then increase to high speed until stiff peaks form.

Recipe for chocolate whipped cream

Raspberry sauce:

300g frozen raspberries

1 tbsp sugar

Boil the raspberries and sugar in a small pot for around 10 minutes

Fresh raspberries (optional)


  1. Cool the pie crust
  2. Add the chocolate cream
  3. Add the raspberry sauce on top
  4. Add fresh raspberries for decoration
Champion pie-baker Wincent Wozniak brandishes his winning apron for taking home first prize at Rock the Block with his chocolate hazelnut raspberry pie. Photo supplied