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Flourless Brownie Cake is an Easy Holiday Treat


With holiday traditions built on family time together, it’s comforting to know you can always rely on the goodness of eggs to round out holiday appetizers, main dishes, salads and sauces, plus all manner of baking and decadent desserts.

Eggs are a fresh, high-quality source of protein — versatile, accessible and easy to prepare — offering great value at a time when the house seems to be full of people round the clock.

Happily, there are myriad ways to include eggs in your holiday menu planning. Indulge brunch guests with a quiche or French toast, or with Eggs Benedict topped with hollandaise. Eggs can be added to a fresh salad at lunch, whipped into a lighter-than-air savoury soufflé or coaxed into a carbonara. A staple in holiday baking, eggs can also be smoothed into a creamy custard or zabaione. Eggnog? Absolutely — a classic seasonal staple so easy to make from scratch.

The key health benefits of eggs are even more reason to have them on hand. Nutrient-rich, they are a great source of vitamins, minerals and Omega-3, helping to improve good cholesterol levels. And when you enjoy Ontario eggs, you’re not only buying freshness, but also supporting local, fostering the heritage of the more than 500 family egg farms across the province, celebrating a legacy often handed down from generation to generation.

So look for the Canada Grade A or Egg Quality AssuranceTM symbol to make sure you’re getting the freshest eggs Ontario can produce — part of a balanced diet, part of your holiday traditions. Click here for more holiday recipe inspiration.



A rich chocolate cake to satisfy all your dark chocolate cravings! Dress it up with candied fruit for special occasions. SERVES 8


175 ml (2⁄3 cup) sugar
4 eggs, separated
225 g (8 oz) semi sweet baker’s chocolate, chopped
125 ml (1⁄2 cup) butter
125 ml (1⁄2 cup) cocoa powder
60 ml (1⁄4 cup) orange juice
1 tbsp orange zest
1⁄2 tsp vanilla extract
1⁄4 tsp salt

Preheat oven to 160 °C (325°F). Line bottom of a 20 cm (8 inch spring form pan with parchment paper. Combine sugar and egg yolks in a bowl and whisk until pale and thick–about 3 minutes. Melt chocolate and butter together over a double boiler. Pour one-third of the melted chocolate mixture into the egg yolk mixture and whisk until incorporated. Then whisk in remaining chocolate mixture, cocoa powder, orange juice and zest, vanilla and salt. In a separate bowl whisk egg whites until stiff peaks form–about 3 minutes. Fold egg whites into chocolate batter until combined. Transfer batter to the lined pan and transfer to middle rack of oven until a toothpick inserted at center comes out clean–about 45 minutes. Transfer to a wire rack to cool for 3 minutes. Then, remove spring form ring and let cool completely (cake will fall). Transfer to serving plate. Dust with cocoa and garnish with orange and cranberries.