A gooey, delicious, quick and easy chocolate treat!
They’re bite-sized, delicious and super-simple to make… adults and kids alike will be licking their fingers! Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Recipe from August 2017 issue
“Anything is good if it’s made of chocolate.” ― Jo Brand Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
This is a variation on a French classic, but few people know that it was quite possibly the English who first made it, in honour of Queen Charlotte, wife of King George III, so it’s another case of a perfect international blend of culture and tradition that I love. You can use shop-bought lady fingers, but making them from scratch is much more rewarding, and since this recipe produces more than you actually need, you get to enjoy them any time of the day. They also go well with zabaione, and they are happy to be frozen. Recipes by Melissa…
I love ricotta cheese, especially in cakes. I also believe orange zest and chocolate are made for each other. Period. Recipes by Melissa Forti Photographs by Danny Bernardini Read more about The Italian Baker by Melissa Forti here.
A classic for the festive holidays, but also a great and fun treat for any time of the year. Take it with you on a picnic in the country, or eat it sliced at the end of a meal, with a glass of dessert wine. It is pure comfort food. Not for those on a diet, but I always say that it’s better to have a little healthy homemade treat than lots of store-bought candies! It is an Italian recipe that has become an international one. Feel free to personalize it by adding new ingredients every time! Did I mention…
This winter, instead of instant hot chocolate, treat your loved ones to this decadent and comforting home-made white hot chocolate with caramel and toasted marshmallows! Direction and styling by Claire Ferrandi Photograph by Dylan Swart
Warm chocolate rum soufflés with chocolate sauce are so delightfully light and chocolatey, and made even more wonderful by the addition of chocolate sauce and cream. They’re also reasonably well-behaved and though they may shrink a little, they won’t collapse. Recipe and styling by Deila Smith
No one can turn down a dense, moist, deliciously rich mud cake. Especially when it’s a chocolate mud cake with zesty berry compote. Recipe by Marwan Al Sayed Photographs by Graeme Wyllie
Swiss walnut and chocolate cake pairs perfect decadence together. There’s nothing like the combination of nuts and chocolate, and the proof is in this cake. Recipe by Eric Lanlard Photographs by Kate Whitaker
Wontons can be found in the frozen section of Asian supermarkets. TO DRINK: After the espresso, DallaCia Cabernet Merlot Grappa.
Print Recipe Gluten-free chocolate torte Serves: 1 torte Cooking Time: 1 hr 30 mins Ingredients CAKE 6 extra-large eggs, separated 150g castor sugar 250g 55% dark chocolate 120g salted butter 30g almonds, ground GANACHE coffee bean, to infuse 150ml fresh cream 150g Belgian dark chocolate, roughly chopped GARNISH 375g strawberries, sliced 20g Belgian white chocolate,
Print Recipe Beetroot and chocolate cake Serves: 1 Cooking Time: 1 hr 15 mins Ingredients CAKE 500g plain flour 75g cocoa powder 10ml (2 tsp) baking powder 3ml bicarbonate of soda 5ml (1 tsp) ground cinnamon pinch salt 200g soft brown sugar 4 large eggs 10ml (2 tsp) vanilla extract 375ml (1½ cups) buttermilk 250ml
Print Recipe Brown-butter buttons with caramelised white chocolate Serves: 12 Cooking Time: 2 hrs 30 mins Ingredients 250g butter, softened 60ml (¼ cup) sugar 50g cornflour + extra, if needed 2,5ml (½ tsp) baking powder 220g cake flour 2,5ml (½ tsp) almond extract CARAMELISED WHITE CHOCOLATE 100g good-quality white chocolate, chopped 15ml (1 tbsp) vegetable
Gorgeous and remarkably easy, this chocolate tart is the perfect ending to an elegant dinner party. Your guests won’t be disappointed! Recipe by Lila Bultel Photograph by Vanessa Lewis