If you think that standard chocolate cake needs some jazzing up, it’s time to turn to plum and ginger chocolate cake. These delicious flavours are perfect with rich, sweet chocolate. Recipe by Debbie Powell
Being bad never tasted so good. Eschew your diet and sink your teeth into this decadent, lustful, silky smooth chocolate torte with ganache and cherries… Recipe by Toni Scorgie and Nadine Waner of The Tart Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].
Recipe by Puleng Moshoaliba This recipe has 4 separate components and is a little challenging, but the end result is well worth the effort Salted caramel 180ml (¾ cup) thick cream 60g (4 tbsp) salted butter 5ml (1 tsp) vanilla extract 2,5ml (½ tsp) sea salt flakes 200g (1 cup) white sugar 160g corn syrup or pale golden syrup METHOD Heat half of the cream, half of the butter and the vanilla extract in a small saucepan. Bring to a boil and remove from heat. Set aside, cover and keep warm. Place the salt, sugar and the corn syrup or…
For all the chocoholics! This rich tart would go well with crème fraîche.
If decadence was baked into a cake, the result would be coffee, dark chocolate and hazelnut meringue layer cake. Each gorgeous, decadent slice will have you wanting more and more. Recipe by Cassandra Bruce-Brand Photographs by Graeme Borchers
1. Chocolate tart 2. Chocolate tart with a duo of salted caramel and Italian meringue quenelles
Cocoa was one of the discoveries Columbus made while searching the spice routes in the East. Tartlet of braised oxtail with pears and bitter chocolate certainly does his discovery justice. This is an elegant dish of smooth chocolate combined with dark beer and tender meat.
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Nothing beats ice cream in summer, specially when combined with two of my favourite things – chocolate and berries. You can use any berries in season.
Angel cake is a moist white, light and delicate foam cake originating in America. It contains no other raising agents than egg whites. Its lightness is aided by the absence of any added fat. Of all the sponge cakes this one has the highest amount of sugar, which helps to support and stabilise the egg whites. Rudi’s tips: • Make sure that all your equipment is very clean, take no short cuts and measure everything exactly. • The cake is traditionally baked in a ring-shaped tube tin. The tube helps the batter to rise more, resulting in a lighter cake.…
The pairing of beetroot and chocolate makes for a super-moist, decadent treat. A must-try!