Fallen Chocolate Soufflé Cake
Perfectly rich and chocolatey, this cake makes a great dessert for dinner parties or date night.
Perfectly rich and chocolatey, this cake makes a great dessert for dinner parties or date night.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
This classic treat is surprisingly easy to make and far better that the store-bought version. Whether you enjoy them as is, or dipped in melted chocolate or a hot cup of cocoa, you'll find them irresistible.
Honey sweetens and enhances the flavour of this walnut-studded tart featuring a sweet crust as crisp and delicious as a cookie. (This is one of the mouthwatering desserts from our September issue "A Slice of Rosh Hashanah" story.)
Enjoy these spiced confections on their own or take the flavour a step further by topping your latte with them—instant treat!
The combination of peppermint and chocolate is a holiday winner. The dark chocolate dough is ideal for cutting into all sorts of holiday shapes, such as holly and trees.
Nothing says winter like a fir tree heavy with snow, except maybe these shortbread triangles, heavy with cranberries and pistachios. Blanching pistachios in boiling water makes it easy to slip off their brown skins to reveal the bright green nuts underneath. The slightly moist nuts will also stay green longer in the oven, instead of toasting and turning brown before the cookies are fully baked.
Miriam Folkins, the pastry chef at Langdon Hall Country House Hotel & Spa in Cambridge, Ont., layers everyone's favourite flavours into this impressive glossy tart.
