Amazingly Easy Chocolate Cake

This is a dark moist and delicious chocolate cake and its so easy to make. Its perfect for any occasion and can be adapted to your taste by adding orange zest or any other flavourings that your heart desires.
Try it!

Chocolate Cake with ganache icing

Ingredients:

• 250g dark chocolate roughly chopped
• 250g butter
• 1 teaspoon instant coffee
• 4 eggs beaten
• 1/2 cup Castor sugar
• 1 cup self raising flour
• 1/2 cup ground almonds/hazelnuts

Ingredients

Method:

1. Preheat the oven to 160 degrees Centigrade.
2. Grease a 20cm spring form cake tin and line the base with baking paper.
3. Melt the chocolate, butter and coffee powder in a heatproof bowl over a saucepan of hot water, stirring occasionally until smooth. Allow to cool (the butter, chocolate and coffee can be melted in the microwave for 1-2mins, stir until smooth) 
4. With an electric beater, beat the eggs and sugar for 4-5 minutes, or until pale and fluffy.
5. Beat in the cooled chocolate mixture until smooth. 
6. Gently fold in the flour and the ground almonds.
7. Pour the mixture into the prepared tin and bake for 50-55minutes, or until a skewer inserted into the centre comes out clean.
8. Leave to cool in the tin for 10 minutes before turning out. 
9. Allow to cool completely on a wire wrack before icing and decorating.
10. I iced my cake with chocolate ganache. With 250g of dark chocolate melted and 100ml of cream. poured over the cake and left to drip over the sides. Then I grated 45g of white chocolate onto the top. Use whatever icing you prefer or you can simply dust with icing sugar.

Tantelizing Tiramisu!

I love love love dessert. Last week I went out for dinner to a little traditional Italian bistro and my Dad ordered Tiramisu and I tasted it and I've been thinking about it ever since... So when I went to the shop this afternoon, I walked past a packet of finger biscuits, and there we go I just had to make Tiramisu as a little treat for this evening. This recipe is easy and amazingly delicious, give it a try...

Tiramisu

Ingredients: (Serves 6)

• 250ml espresso (or instant coffee made with 250ml of water and 7 teaspoons of coffee)
• 125ml Tia Maria Liqueur 
• 200g Italian Finger Biscuits
• 1 egg
• 35g Castor sugar
• 250g Mascapone
• 2 tablespoons cocoa powder

Method

1. Mix the coffee and half of the Tia Maria in a shallow bowl.
2. Dip the biscuits into the liquid, let them soak on each side enough to become damp but not too soggy. Line the bottom of a shallow dish with one layer of the soaked biscuits.
3. Separate the eggs, whisk the yolk and the sugar until thick and pale yellow then fold in the remaining Tia Maria and the Mascarpone to make a mousse mixture.
4. Whisk the egg white until think and frothy. 
5. Fold the egg white into the Mascarpone mixture then spread half over the layer of biscuits.
6. Repeat with another layer of soaked Biscuits then top with the remaining Mascarpone mixture.
7. Cover the dish with cling wrap and leave in the fridge (over night is ideal but i only left mine for 6 hours and was still divine).
8. When ready to serve, sieve some cocoa on top on the tiramisu




Mmmmm!

 

Creamy and delicious Sago Pudding

Sago pudding is a delicious end to any meal, not too sweet but perfectly creamy. It is made by boiling sago pearls (available from any grocery store near the grains, like rice, etc) in milk or water. It's creamy and smooth texture can be made runny or thick depending on how you like it. You can serve it with maple syrup, stewed fruit or cream.

Sago Pudding

Ingredients: (Serves 4 - 6)

• 200ml sago pearls
• 375ml milk
• 1/2 cup of brown sugar
• 1-teaspoon cinnamon
• 2 eggs
• 250ml cream

Ingredients

Method:

1. Soak the sago pearls in milk for 3 ½ hours.
2. Preheat the oven to 180 degrees centigrade.
3. Add the sugar, cinnamon and cream to the sago in a saucepan and heat slowly until the sugar had dissolved.
4. Add the beaten eggs then mix well.
5. Pour into a grease dish and bake for 25 minutes. Or until set to your desired consistency.
6. Serve with fresh strawberries, syrup, or cream.

Amazing!

Apple Crumble for a tea-time treat

It was soo freezing cold in Cape Town today that after lunch I felt like something sweet and warm to eat in front of the roaring fire, so’ the first thing that popped into my mind was a delicious warm apple crumble! Id never made one before so I though it was the prefect thing to try out since I love making new things. This recipe is dead easy and super quick. I recommend it to any apple crumble lover. 

Warm Apple Crumble

Ingredients:

• 2 cups flour
• 1 cup sugar
• ½ cup jungle oats
• 250g butter
• 1 pinch of salt
• 2 tins of sliced pie apples (with 5 tsps sugar, cinnamon and cloves)

 

Ingredients!!!

 Method:

1. Preheat the oven to 180 degrees
2. Cream the butter and sugar  then add the jungle oats and flour and mix.
3. Divide the mixture and press into the bottom of a pie dish.
4. Pour in the apples (with the sugar, cinnamon and cloves)
5. Then grate the remaining dough over the pie to for the crumble crust.
6. Bake in the oven for about +/-35mins

Serve with fresh custard, cream or ice cream which ever you prefer!!!

I was too impatient and took my crumble out of the oven too soon so it was a bit moist but apart from that it was utterly delish, the taste spoke for itself! Give it a try for yourself

warm, crunchy and delish

Mouth watering mini chocolate eclairs filled with Creme Patisserie

Yesterday Sarah and I catered for a 21st Birthday party. One of the things that we had to make were  70 chocolate eclairs filled with creme patisserie, otherwise known as Pastry cream. They were absalutely divine and were a hit at the party.

Here's the recipe for you to try! Let us know how they came out :)

Mini Chocolate Eclairs filled with Creme Patisserie:

Ingredients: (Makes +/- 60 mini eclairs)

Eclairs:

• 125g Butter
• 250ml water
• 125g/ 1 cup Plain flour (sifted)
• 4 eggs (lightly beaten)

Filling:

• 1 litre milk
• 8 tablespoons caster sugar
• 4 egg yolks
• 2 eggs
• 8 tablespoons cornflour
• 10 tablespoons caster sugar
• 50g butter
• 1tsp vanilla powder/extract.

Topping:

• 30ml Cream
• 150g dark chocolate

Eclairs Ingredients

Creme Patisserie Ingredients

Method:

Eclairs:

1. Preheat the oven to 210 degrees centigrade
2. Grease 2 baking trays.
3. Combine the butter and water in a saucepan. Stir over a medium heat until the butter melts.
4. Increase the heat. bring to the boil, then remove from the heat.
5. Add the flour to the saucepan all at once and quickly beat into the water mixture with a wooden spoon.
6. Continue beating until the mixture leaves the sides of the pan and forms a ball.
7. Transfer to a large bowl and cool slightly.
8. Beat the mixture with an electric beater to remove any excess heat.
9. Add the eggs (1 by 1) and beat thoroughly after each addition.
10. After all the eggs have been added the mixture should be glossy and thick.
11. Spoon the mixture into a piping bag fitted with a plain 1.5cm nozzle.
12. Sprinkle the baking trays lightly with water.
13. Pipe the size of eclairs you want onto your tray, leaving room for expansion.
14. Bake for 10-15 minutes.
15. Reduce the heat to 180 degrees centigrade.
16. Bake for a further 15minutes until golden and firm
17. cool on a wire rack.

Filling: Creme Patisserie:

1. In a saucepan stir together the milk and 8 tablespoons of sugar and the vanilla.
2. Bring to the boil over a medium heat.
3. In a medium bowl beat together the eggs and egg yolks.
4. Add the cornflour and sugar to the egg mixture and continue to beat until smooth.
5. When the milk comes to the boil, drizzle it into the egg mixture very gradually and continue to beat so as to not cook the eggs.
6. Return the mixture to the saucepan.
7. Slowly bring to the boil.
8. Stir the mixture continuously so that the eggs dont curdle at the bottom.
9. Once the mixture has thickened and come to the boil, remove from the heat.
10. Stir in the butter, mixing until well combined.
11. Pour into a heat proof container and place a piece of cling film directly onto the surface of the creme patisserie and refridgerate until needed.

Topping: Chocolate ganache:

1. Melt together the chocolate and the cream in the microwave for 30 seconds at a time. BE CAREFUL NOT TO LET THE MIXTURE SIEZE by allowing the mixture to overheat!
2. Mix together to get a thick, smooth, chocolate sauce consistency.
3. If the mixture separates and becomes grainy it has siezed.

Creating the final product:

1. Make a hole in the eclairs. ( I normally make mine underneath the eclair.)
2. Pipe the creme patisserie into the hole in the eclairs 
3. Dip the top of the eclair into the chocolate ganache... and VOILA!

Creme Patisserie



Mini Chocolate Eclairs!

Recipes adapted from: Sweet and Savoury bites - Jane Price
                                     Pastry Cream - Christini Beanie

Delish Chocolate Brownies

Today was a "chocolate brownie day." They are super quick to make, so moist and decadently chocolatey! I absolutely love this recipe, it's 1 that my sister brought home from her home economics class when she was still at school and ever since then it is the "go to" brownie recipe in our household.

Here is the recipe for everyone:

Cara's Magical Chocolate Brownies

Ingredients:

• 250g butter
• 2 cups (500ml) caster sugar
• 1/2 cup (125ml) cocoa
• 3 large eggs
• 1.5 cups (375ml) flour
• 2tsp (10ml) vanilla essence
• 2 cups (500ml) nuts (optional) (I never put them in mine)

Ingredients

Method:

1. Preheat oven to 160 degrees centigrade
2. Melt butter, add sugar and mix well.
3. Add eggs one by one.
4. Add the rest of the ingredients (sieve flour and cocoa)
5. Mix well
6. Pour into a greased oven pan (20cm x 20cm)
7. Bake for +/- 30mins
8. Cut when cool and sprinkle with icing sugar.

Decadent, moist and delicious brownies

Orange flavoured Creme Caramel

This is one of my absaloute favourite desserts it is so light, sweet and smooth on the palette and instantly melts in your mouth. I personally could eat if for breakfast, lunch and supper, so if you too are a fan, but have never made it yourself, give it a try! here is the recipe:

This recipe gives the dessert a subtle orange flavour, the orange zest can be substituted for 3ml vanilla extract and the cointreu can be removed all together for a vanilla flavoured creme caramel.

Orange flavoured Creme Caramel (serves 6)

Ingredients:

for the creme:

• 3 eggs
• 3 egg yolks
• 60ml sugar
• 750ml milk
• zest of half an orange
• 15ml Cointreau (orange liquer)

for the caramel:

• 250ml sugar
• 250ml water



Ingredients



Method

To make the caramel:

1. Pour the sugar and the water into a heavy based pan, heat on low and stir making sure that all the sugar dissolves (DO NOT boil until all the sugar is dissolved)
2. Once the sugar has dissolved put the heat on high and allow to boil DON'T stir. (if sugar begins to darken on the sides of the pan brush with water)
3. Once the mixture turns into a light caramel colour, remove from the heat and pour into your dariole moulds or cake tin ( depending on the size you're making)

To make the Creme:

1. Preheat the oven to 160 degrees centigrade
2. Scald the milk and orange zest together in a saucepan.
3. Beat the eggs, egg yolk, sugar and cointreau together until combined.
4. Slowly add the scalded milk mixture to the egg mixture.
5. Strain the mixture through a sieve.
6. Make sure there are no bubbles or foam in the milk mixture, if there are, scoop them off with a metal spoon.
7. Pour the egg and milk mixture into the dariole moulds/cake tin and cover with foil.
8. Put the moulds/tin into a large oven-proof dish half filled with water, reaching halfway up the sides of the moulds.
9. Cook in the oven for 45mins (dariole moulds|) or 1 hour (cake tin)
10. When ready the creme caramel should be firm to the touch and to test, insert a knife and if it comes out clean it is ready, if not, leave it in the oven for a bit longer.
11. Allow to cool in the fridge before serving.
12. To unmould, slide a smooth bladed knife around the edge of the creme caramel

Success!

Sunday lunch.

The weather in Cape Town is still miserable making it the perfect day for a hearty Sunday lunch in my home. The main meal consisting of Roast lamb, Roast chicken, roasted butternut, roasted potatoes, broccoli with a cheesy white sauce and delicious homemade gravy got our tummy's full and made us all very sleepy, BUT...there was still dessert, and this was my "department."

For dessert I made decadent, gooey, rich chocolate pots (Once again using Nigella Lawson's recipe: "Chocohotpots"). The center of the dessert caves in...which in most cases bakers would be distraught, but in this case the name of the dessert fits perfectly as it really does look like a chocolate "pot".

I served these decadent delights with some homemade custard (using custard powder) and a chocolate cigar.

The chocolate pots were a hit! And if you yourself are a chocolate lover I suggest you give them a try. The recipe is quick and easy.

Chocolate Pots: (Serves 4)

Ingredients:

• 125g butter, and some extra for greasing
• 125g dark chocolate
• 2 eggs
• 150g caster sugar
• 3 tablespoons (45ml) flour
• 100g white chocolate chips

Ingredients

Method

Preheat the oven to 200 degrees centigrade

Grease 4 150ml ramekins with the extra butter,

In the microwave, in a bowl, melt the butter and dark chocolate, set aside to cool.

In another bowl, mix the eggs with the sugar and the flour, then add the cooled chocolate-butter mixture. Fold the white chocolate chips into the cooled chocolate batter.

Divide the mixture between the 4 ramekins.

Bake in the preheated oven for 20 minutes. The tops will sink and crack and underneath will be gooey chocolate.

Serve hot.

sprinkled with icing sugar, served with a chocolate cigar and custard.

This recipe was derived from Nigella Lawson's "Feast"

Pancakes on this cold, wintery day.

Today was a day for pancakes in Cape Town. The rain was pouring, the wind was howling and nothing seemed more right than inviting friends over for a batch of pancakes with sliced banana, toffee sauce and ofcourse cinnamon sugar, golden syrup and lemon juice.

It is such a quick mixture to just whip up and make and therefore we will share it with all of you.

Pancakes: (serves 8)

Ingredients:

• 1 egg
• 1 cup (250ml) Flour
• 1 cup (250ml) Milk 




Ingredients for the pancake batter. (Batter in the bowl) I made a double quantity (hence the 2 eggs)

 

Method:



Sift the flour into a bowl. Make a well in the center and add the egg and milk and mix brisky with a whisk, ensuring no lumps are visible.

Heat a non stick pan, lightly greased... and start frying.

Flip the pancakes when they begin to curl at the edges.

serve hot with lemon juice, cinnamon sugar and syrup



Success! Delicious, golden pancakes.

 To make the toffee sauce is easy too! here is the recipe:

Nigella Lawson's Sticky Toffee sauce:

Ingredients:

1. 175g dark brown sugar
2. 30ml/g golden syrup
3. 175g unsalted butter
4. 150ml double cream (don't stress, pouring cream is fine too.)

Method:

Put the sugar, syrup and butter in a saucepan and heat slowly, allowing the butter to melt and the sugar to dissolve. Bring to the boil for a few minutes.

Add the cream, cook for a further 2 minutes.

The sauce should be dark in colour, glossy and sticky.

In this Post we refer to a recipe from Nigella Lawson's "Feast" book.