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Tuesday, June 19, 2018



SPONSORED BY  Lavazza Holiday

This recipe is featured on: Holiday desserts that pair perfectly with coffee

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)
Chocolate Meringue:
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 chocolate 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%)

Chocolate Meringue: Line rimmed baking sheet with parchment paper. Using 8-inch (3 L) springform pan as a guide, trace 2 circles, about 1 inch (2.5 cm) apart, onto parchment paper. Turn parchment paper over. Set aside.

In a bowl, beat egg whites with cream of tartar until soft peaks form. In a 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 a 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 a heatproof bowl set over a 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 the 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.

per serving: about
Fibre2 gSodium77 mgSugars30 gProtein4 gCalories299.0Total fat17 gPotassium184 mgCholesterol39 mgSaturated fat10 gTotal carbohydrate35 g%RDI

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