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 size 12 servings
- Credits : Canadian Living Magazine: February 2016
- 30 g dark chocolate (about 1 oz), melted
- 1/2 cup chocolate-covered malted milk balls (such as Maltesers)
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 1 1/4 cup granulated sugar
- 1/4 cup cocoa powder sifted
- 1 teaspoon vanilla
Malt Chocolate Mousse:
- 1 pkg unflavoured gelatin
- 3/4 cups chocolated malted milk powder (such as Ovaltine)
- 1/4 cup boiling water
- 60 g unsweetened chocolate (about 2 oz), chopped
- 60 g dark chocolate (about 2 oz), chopped
- 1/2 teaspoon vanilla
- pinch salt
- 1 1/2 cup whipping cream (35%)
MethodChocolate 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.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 77 mg
- Sugars 30 g
- Protein 4 g
- Calories 299.0
- Total fat 17 g
- Potassium 184 mg
- Cholesterol 39 mg
- Saturated fat 10 g
- Total carbohydrate 35 g
- Iron 19.0
- Fibre 0.0
- Folate 1.0
- Sodium 0.0
- Sugars 0.0
- Calcium 9.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 14.0
- Vitamin C 5.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0