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    Amaretto & chocolate tiramisu

    What does your Saturday taste like? We’re going for an amaretto & chocolate tiramisu kinda day! INGREDIENTS 4 eggs, separated 6 tbsp sugar 500 g mascarpone (at room temp) 1 cup strong black coffee 1⁄2 cup Marsala wine 12 finger biscuits 1 cup cream 1⁄2 tsp vanilla essence 1⁄4 tsp salt 350 g dark chocolate, finely chopped 1 cup crushed amaretti biscuits, to serve METHOD 1. Whip egg yolks and 5 tbsp of sugar until thick. Gradually add mascarpone and mix until combined. 2. In a separate bowl, whip egg whites with the remaining sugar until soft-peak stage. Fold into…

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    Coffee buns recipe
    In Cake

    Chocolate buns with coffee ganache

    Are you ready for dessert? If you’re a coffee-lover, then these yummy dessert buns are a must-have! Chocolate buns with coffee ganache INGREDIENTS For the chocolate buns 1 cup flour 1 cup brown sugar 1 tbsp baking powder 1⁄2 tsp cinnamon Pinch nutmeg 1⁄2 cup cocoa 1⁄2 cup warm black coffee 1⁄2 cup oil 200 g dark chocolate, melted 5 eggs, separated For the sweet cream 1 cup cream 1 tbsp honey 1⁄4 tsp ground cloves 1⁄4 tsp ground nutmeg 1⁄4 tsp ground cardamom For the coffee ganache 250 g dark chocolate, finely chopped 1/2 cup cream Pinch salt 2…

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    In Chocolate

    Rich chocolate & ginger mousse with semi-dried figs

    This vegan-friendly mousse will be a hit with all your friends. And better yet, if you are in a time crunch, just top each bowl with fresh figs.  INGREDIENTS 6 fresh figs, halved lengthways 2 Tbsp. caster sugar ¼ tsp. ground ginger For the mousse 200 grams dark chocolate (70% cocoa), chopped ⅓ cup water 2 tsp. vanilla essence ½ tsp. ground ginger ½ cup aquafaba ¾ cup caster sugar 1 tsp. cocoa powder 2 Tbsp. slivered pistachios METHOD PREHEAT oven to 120°C. Line a baking tray with baking paper. PLACE figs, cut-side up, on the baking tray and sprinkle…

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    Spiced hot chocolate on a stick
    In Caxton

    Spiced hot chocolate on a stick

    In celebration of Veganuary – a campaign to encourage people to go vegan for the month o January – start 2020 the way you mean to continue, serving your New Year’s party guests vegan canapes that are an ode to good health, fabulous flavour and intrinsic flair. Recipe by Christine Capendale Photograph and styling by Hein van Tonder

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    Braided pear, chocolate and nut tart
    In Caxton

    Braided pear, chocolate and nut tart

    Print Recipe Braided pear, chocolate and nut tart Serves: 6 Cooking Time: 50 mins Ingredients 100ml water 400g castor sugar 2 firm ripe pears, peeled and quartered 4 large eggs 100g white chocolate, roughly chopped 80g macadamia nuts, roughly chopped 20g pistachio nuts, roughly chopped 75g cocoa powder, sifted 140g cake flour 140g salted butter,
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    Chocolate covered naartjies
    In Caxton

    Chocolate-covered naartjies

    Print Recipe Chocolate-covered naartjies Serves: Makes 20 – 30 slices Total Time: 40 mins + overnight drying of naartjies Ingredients 6 – 7 ripe orange naartjies, preferably organic 500g 70% dark chocolate, preferably organic Instructions 1 Slices your fresh naartjies into 5 or 6 slices about 5mm wide. Set the oven to low, as you
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    Spiced vanilla cake with white chocolate ganache
    In Caxton

    Spiced vanilla cake with white chocolate ganache

    Make a delicate tea-time cake with this easy shortcut Makes 1 cake EASY 45 mins Take 1 box ready-to-mix vanilla cake. Add 5ml (1 tsp) allspice, 2,5ml (½ tsp) ground nutmeg, 2,5ml (½ tsp) ground cloves and 5ml (1 tsp) ground cinnamon to the dry ingredients. Prepare the cake according to the box instructions and leave to cool completely when done. To make the white ganache, melt 250g milk chocolate over a double boiler, remove from the heat, add 200ml fresh cream and whisk until well combined. Pour the white ganache over the sponge cake, smoothing the surface by quickly…

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    Chocolate crème pots with spice-caramelised naartjies
    In Caxton

    Chocolate crème pots with spice-caramelised naartjies

    These pots are somewhere between a mousse and a custard, and are lovely for your next dinner party (you can make them up to two days ahead, cover each pot with a piece of cling film and simply store in the fridge). Add a sprinkling of chopped praline or nut brittle to the top of each pot just before serving, if desired. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart

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