Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
An indulgent baked cheesecake that’s a delicious, sweet end to a Christmas meal. To make your life a little easier on the day, set some time aside to bake this cheesecake up to 3 days ahead, and store in the fridge, wrapped in cling film – without removing it from the cake tin. The texture of the cheesecake is silky smooth. This is thanks to baking it in a water bath – which sounds daunting, but really isn’t! You really must wrap the tin twice in heavy-duty foil, though. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Recipes, styling and photographs by Katelyn Williams
Pumpkin and dark chocolate are a surprisingly good combination – perfect with a steaming cup of espresso. It’s the perfect comfort food, so raid the pumpkin patch (and your pantry) and whip up a yummy pumpkin and dark chocolate pie that the whole family will love!
Sweet, fruity jam and rich ganache are the perfect pair in this apricot jam and chocolate ganache tart. It’s a marriage of divine flavour on a buttery, golden crust. Decadent but not overwhelming, this easy tart is worth making again and again!
These utterly scrummy white chocolate shards with sumac, orange and salted almonds are the ideal sweet-and-savoury treat to pop in the centre of the dinner table after a rich meal. The delicious flavours make them great for any time of the year, but these colours are especially perfect for Halloween! We also think that these chocolate shards make the perfect homemade Christmas gift for loved ones.
Pimp your standard chocolate-brownie mix this month and say hello to gooey bacon and marshmallow-studded chocolate brownies. These mouth-watering treats are as sinfully decadent as brownies get, and although they might be easy to make, they’re certainly not easy to resist!
These surprise-centre mini doughnuts with caramelised white chocolate ganache are as deviliciously decadent as doughnuts get. The colours make them perfect for Halloween, but they’re just as delicious on any day of the year.
Peanut, black bean and groundnut chocolate brownies are a delicious dessert inspired by the Xitsonga culture, in celebration of our rainbow nation’s diversity. The rich chocolate goodness is punctuated by the earthiness of the peanuts, creating a delectable square to share. For more Heritage Day recipes, click here.
Nothing says “I love you” quite like this American-style white chocolate and cranberry fudge. It’s the perfect combination of sweet treats and romance and will leave the one you love swooning for more. Win his or her over and pop a couple blocks of this mouth-watering fudge in a beautiful box, out a ribbon on it and gift is as a lovely Valentine’s Day spoil. They won’t be disappointed and you won’t be sorry!
These ‘friendly ghost’ meringues in a death-by-chocolate mousse graveyard with peanut butter tombstones remind us of our favourite friendly ghost – Casper, of course! “Casper the friendly ghost the friendliest ghost you know though grown ups might look in anger and fright the children all love him so…” We think these ghoulish sweets are the perfect addition to your Halloween party! Not only are they spooktacular to look at, but they taste great too!
A chocolate orgasm with red fruit delights is the perfect way to end off a meal of sinful indulgence. For such intricate-looking desserts, they are surprisingly easy and worth every step. Perfect for a dinner party or whenever you’re feeling especially naughty, these delicious delicacies mean the end of faking satisfaction.
Print Recipe Hazelnut and Nutella chocolate torte Serves: 12 Cooking Time: 1 hour and 15 minutes Ingredients BASE 50g hazelnuts, roasted 150g coconut biscuits 30ml (2 tbsp) cocoa powder 15ml (1 tbsp) icing sugar 70g butter CHOCOLATE TORTE FILLING 300g dark chocolate (70% cocoa solids), roughly chopped 80g butter 1/3 cup Nutella chocolate spread 60ml
Print Recipe Vegetarian dark chocolate fondant Serves: 4 Cooking Time: 30 mins Ingredients 250g 70% dark chocolate 250g butter 5 eggs 5 egg yolks 125g castor sugar 90g cake flour + extra, to dust dried biscuit crumbs, to serve Instructions 1 Preheat the oven to 180°C. Melt the chocolate and butter together in a double
Print Recipe Peanut butter and chocolate milk stout ice cream with pecan nut praline Serves: 8 Cooking Time: 20 minutes + overnight, to freeze Ingredients ICE CREAM 340ml (1 bottle) Castle Milk Stout Chocolate Infused 500ml (2 cups) fresh cream 6 large egg yolks 250ml (1 cup) milk 165g (¾ cup) sugar 125ml (½ cup)