photography by: Louis Hiemstra

This rich and heavenly chocolate torte is easy to make but requires chilling time, so make it a day in advance.

Serves: 6-8
Preparation: 15 minutes
Chilling: 2 hours or over night

7 oz (200g) chocolate and mint cookies
2 oz (50g) butter, melted
2 large egg whites
3 oz (85g) castor sugar
9 oz (250g) good quality plain chocolate
1 cup double cream
2 Tbsp chocolate or coffee liqueur (optional)

To serve:
Chocolate curls
Fresh berries

Crush the biscuits into fine crumbs using a food processor or simply place the biscuits in a large plastic bag and crush into crumbs with a rolling pin.
Stir the biscuit crumbs into the melted butter and press the crumbs into the base of an 8-inch (20cm) spring-form cake tin. Chill whilst preparing the filling.
Place the egg whites and castor sugar in a heatproof bowl and set over a pan of simmering water (double boiler). Stir until all the sugar has dissolved. Remove from the heat and whisk immediately until soft peaks form, about 10 minutes (you can use a hand-held or elecrical whisk).
Melt the chocolate over a double boiler or over a medium to low heat in the microwave.
Whip the cream and gently fold the melted chocolate, followed by the cream and liqueur into the egg white mixture.
Pour the mixture into the cake tin, smooth the surface and chill for 2 hours or preferably overnight.
Serve your torte unmolded on a beautiful serving plate, sprinkled with chocolate curls and fresh berries.

Notes:
Plain digestive chocolate cookies, oreos or chocolate wafers can also be used for your biscuit base.

You can use a loose-based cake tin if you do not have a spring form tin. To un-mold simply balance the torte on a 14oz (400g) tin, loosen the sides with a small palette knife and gently pull the sides of the tin down. Use a palette knife to carefully slide the torte onto your serving plate.

Storage:
This cake can be stored for up to 3 days in the fridge or frozen for up to 1 month.

Kid-friendly:
Kids will love getting their hands dirty with this recipe!

photography by: Louis Hiemstra

A creamy dark chocolate filling in a decadent coconut casing. Simple to make, impossible to ignore.

Makes: 4-6 tarts
Preparation: 10-15 minutes
Baking: 10-15 minutes

5 oz (150g) desiccated coconut
3 Tbsp butter, melted
2 Tbsp butter, melted (extra)
4 Tbsp castor sugar
2 free range egg whites
½ cup coconut cream
7 oz (200g) good quality dark chocolate, chopped
3.5 oz (100g) gooseberries (fresh or frozen)
Icing sugar, to dust

Preheat the oven to 355°F (180°C).
Combine the coconut, the 3 Tbsp melted butter and the castor sugar and add just enough egg white to form a firm dough.
Grease small quiche tins lighlty with the extra melted butter and press the coconut dough into the quiche tins using your fingertips. Bake for 10-15 minutes or until the edges turn golden brown.
Add the coconut milk to a small saucepan and bring to a gently simmer. Pour over the chocolate pieces and stir until the chocolate has melted and the mixture is smooth and glossy.
Unmold the coconut cases and fill with the coconut mixture. Top with gooseberries and serve dusted with icing sugar if desired.

Notes:
Serve the coconut cases whilst still warm as it may soften if allowed to stand for too long.

 
photography by: Louis Hiemstra

Layers of sherry-drizzled chocolate swiss rolls, mascarpone and blueberries. This Italian inspired dessert truly is the perfect “pick me up”.

Serves: 4
Preparation: 10 minutes

17 oz (500g) mascarpone cheese
1½ cups double cream
6 Tbsp castor sugar
1 tsp vanilla extract
Store bought mini chocolate swill rolls, sliced * 
½ cup sherry (optional) **
7 oz (200g) fresh or frozen blueberries
Cocoa powder, to dust

Combine the mascarpone, cream, castor sugar and vanilla extract in a large bowl and whisk until slightly thickened.
Layer the swiss-roll slices in the bottom of your serving glasses or serving dish and sprinkle with half of the sherry if using.
Spoon over half of the mascarpone mixture and sprinkle with the blueberries.
Repeat the swiss roll and mascarpone layers and end by dusting your desserts with cocoa powder.
Serve immediately or chill until required.

Notes:
The swiss roll can be replaced with sponge cake or finger biscuits.
The blueberries can be replaced with fresh or frozen raspberries.

Variation:
Cut large chocolate muffins horizontally into three. Drizzle each muffin layer with coffee liqueur or espresso and assemble each by spreading the mascarpone mixture between each layer. Finish off the last slice with a layer of mascarpone mixture and serve muffins sprinkled with grated chocolate or dusted with cocoa powder.

Kid-friendly:
This is a easy and fun recipe you and your child/ren will adore making together.
** Please omit the sherry in kid-friendly versions.