When you layer silky chocolate mousse with crunchy meringue, the meringue becomes soft and chewy, making this cake easy to slice with a hot, sharp knife.
Portion size12 servings
Credits :Canadian Living Magazine: February 2016
(about 1 oz), melted
chocolate-covered malted milk balls (such as Maltesers)
cream of tartar
1 1/4 cup
Malt Chocolate Mousse:
milk powder (such as Ovaltine)
(about 2 oz), chopped
(about 2 oz), chopped
1 1/2 cup
whipping cream (35%)
per serving: about
Total fat17 g
Saturated fat10 g
Total carbohydrate35 g
Chocolate Meringue: Line rimmed baking sheet with parchment paper. Using 8-inch (3 L) springform pan as guide, trace 2 circles, about 1 inch (2.5 cm) apart, onto parchment paper. Turn parchment paper over. Set aside.
In bowl, beat egg whites with cream of tartar until soft peaks form. In separate bowl, whisk sugar with cocoa powder; beat into egg white mixture in 2 additions until stiff glossy peaks form. Fold in vanilla. Spoon into outlines on parchment paper, smoothing tops and leaving 1/2-inch (1 cm) border around inside edge.
Bake on bottom rack in 225°F (110°C) oven until dry and crisp, 1 1/2 to 2 hours. Turn off oven; let cool in oven for 2 hours. (Make-ahead: Store in airtight container in cool dry place for up to 5 days.)
Malt Chocolate Mousse: While meringues are cooling, line bottom and side of 8-inch (3 L) springform pan with parchment paper. Set aside.
In small saucepan, add 3 tbsp water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over low heat until melted. (Do not boil.)
Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, whisk malt powder with boiling water until dissolved. Add unsweetened chocolate and dark chocolate; melt, stirring, until smooth. Stir in vanilla and salt. Stir in gelatin mixture. Let cool, stirring occasionally, until lukewarm, about 10 minutes.
Beat cream until stiff peaks form; whisk one-third into chocolate mixture. Fold in remaining cream.
Assembly: Place 1 of the meringues in bottom of prepared pan, trimming to fit if necessary; pour half of the mousse over top. Repeat with remaining meringue and mousse; cover with plastic wrap. Refrigerate until set, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove cake from pan; peel off parchment paper.
Garnish: Drizzle cake with chocolate; top with malted milk balls.
Add festive flair to this long-standing favourite cocktail with a bottle of sparkling wine. It's the perfect way to ring in the New Year, but is equally delicious any time of year.
Portion size6 servings
Credits :Canadian Living Magazine: January 2015
fresh mint leaves
per serving: about
Saturated fat0 g
Total carbohydrate11 g
Reserve 1 lime; cut each of the remaining limes into 6 wedges. In large glass measure, use muddler or handle of wooden spoon to muddle together lime wedges, Simple Syrup and mint sprigs. Stir in rum; cover and refrigerate for 15 minutes. Strain into pitcher; stir in wine.
Thinly slice reserved lime; garnish pitcher with lime slices and mint leaves. Serve immediately over ice.
This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.
Prep time5 minutes
Total time5 minutes
2% plain Greek yogurt
extra-virgin olive oil
hot pepper flakes
Spread yogurt on large rimmed serving platter. Top with pesto, sun-dried tomatoes, olives, basil and pine nuts. Drizzle with olive oil and sprinkle with hot pepper flakes (if using).
Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Prep time20 minutes
Total time1 hour & 45 minutes
Portion size8 servings
beef sirloin tip oven roast
(about 1 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate2 g
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.