photography by: Nicholette von Reiche

5 ingredients, 5 minutes to assemble. Regrettably these babies take more than 5 minutes to bake, but the batter is simplicity itself to put together. I throw together these brownies and pop them in the oven just before guests arrive so that the sweet aroma can welcome them at the door.

Makes: 36, depending on size
Preparation: 5 minutes
Bakes: 15-20 minutes

1 cup semi-sweet chocolate chunks
2 sticks (226g) unsalted butter
5 eggs, beaten lightly
1 1/3 cup fine sugar
3 Tbsp pastry flour

Cut each butter stick into four pieces and place in a large microwave safe dish along with the chocolate.
Microwave on a medium heat for 1 -2 minutes or until the two ingredients have melted.
Combine well and sift the flour and sugar into the bowl.  Add the eggs and combine to make a smooth batter.
Pre-heat the oven to 325°F (160°C) and allow the batter to stand for 20-30 minutes.
Spoon the batter three-quarters full into small paper lined muffin tins and bake for 20-25 minutes.
Enjoy warm on its on or serve with good quality vanilla ice cream. I like to pile them onto a pretty cake stand with cherries and mint.

Variation: Mocha brownies
For me chocolate and coffee beg to be united. I like to add 1 tsp of espresso powder when I sift in the sugar and pastry flour.

Sharing is caring:
Take some brownies to work to make everyone’s day that little bit sweeter.

Portion control:
These brownies are not your typical low fat dessert, but one cakelet is all you need to feel that you are indulging in a high quality dessert without having to worry about too much calorie consumption.

Kid-friendly:
Let them eat cake! And let them bake these easy cakelets “all by themselves”.  A watchful eye wont hurt though.

 
photography by: Nicholette von Reiche

These delicious cookies are very easy and quick to prepare. Enjoy them warm just out of the oven or as a perfect any time snack.

Makes: 40
Preparation: 15-20 minutes
Baking: 15 minutes

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup brown granulated sugar
2 large eggs
1 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup rolled oats

1 cup walnuts, roughly chopped
1 cup semi-sweet chocolate chips (optional)
1 cup dried cranberries, roughly chopped

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photography by: Nicholette von Reiche

Even Santa won't be able to resist these home-baked cookies. I bake over-sized cookies for gifts and smaller ones to keep on hand when visitors come over.

Makes: 15-20 cookies
Preparation: 10-15 minutes
Baking: 10-12 minutes

4 oz (120g) dark chocolate, chopped
1 stick (110g) unsalted butter, softened
1 egg
1 tsp vanilla extract
1 cup plain flour
¼ cup cocoa
2 tsp coffee powder (omit for kids if preferred)
½ tsp baking soda
pinch of salt
10 oz (280g) dark chocolate, roughly chopped
3 oz (85g) candy canes

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photography by: Nicholette von Reiche

This creamy and rich chocolate log is perfect for the holiday season. Take this traditional Portuguese delicacy and give it a modern twist. 

Makes: 2 x 8-inch rolls
Preparation: 10-15 minutes, plus overnight chilling

7 oz (200g) dark chocolate
1 stick (110g) unsalted butter, chopped
1 cup cream
2 tsp Kahlua liqueur or rum (* please view notes section)
1 cup dried or glacé cherries, chopped
5 oz (150g) chocolate wafer biscuits, crushed
Icing sugar or ½ cup pistachios, roughly chopped

Melt the chocolate either in a bowl over hot water, or in a microwave. Add the butter and stir until well combined.
Slowly stir in the cream and the kahlua or rum .
Add the cherries and crushed wafers. Mix well and leave to cool slightly.
Lay out a long sheet of non-stick baking paper and spoon half of the mixture onto the sheet. Roll the mixture into a sausage shape about 8 inches (20cm) long.
Repeat with the remaining mixture.

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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

A crisp filo tart base with melted white chocolate and plum slices.

Serves: 4
Preparation: 5 minutes
Baking: 5 minutes

7 oz (200g) phyllo pastry
2 oz (60g) butter, melted
7 oz (200g) white chocolate
Silver balls (edible pearls)
Plums, sliced

Preheat the oven to 350°F (180°C)
Roll out the phyllo pastry and layer 6 sheets on top of each other. Place the pastry on a greased baking sheet and brush in-between each layer with the melted butter.
Bake for 5-10 minutes or until golden.
Remove from the oven and transfer to a cooling rack to cool.
Melt the chocolate over a double boiler or over a medium heat in the microwave and pour over the baked pastry.
Scatter with the plum slices and silver balls.
Serve the tart cut into slices as is or with vanilla ice cream.

Kid-friendly:
Kids will have fun preparing these simple tarts with you.

 
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.

 
photography by: Louis Hiemstra

These moist little cakes are charming, super easy and quick to make.

Makes: 6-8 small cakes
Preparation: 10 minutes
Baking: 3-5 minutes

½ cup cake flour
½ cup brown sugar
¼ cup cocoa
2 large eggs, whisked
6 Tbsp milk
6 Tbsp canola oil
1 tsp vanilla extract (or a splash of Kahlua or orange liqueur if you are feeling scandalous)
50g hazelnut chocolate, roughly chopped (optional)

To decorate
Store-bought chocolate ganache
Edible pearls, cake confetti or edible flowers

Sift all the dry ingredients together in a medium glass bowl.
Combine the eggs, milk and vanilla extract and add to the dry ingredients. Combine well.
Stir through the oil, followed by the chocolate pieces and combine well.
Grease small ramekins with oil-based spray or fill them with cupcake papers. Fill half way with the chocolate batter.
Cook the chocolate ramekins in the microwave over a medium high heat for 3 minutes. Loosen with a small spatula and gently turn out. Allow to cool slightly on a cooling rack.
Spread with chocolate ganache and decorate as desired with edible pearls, cake confetti or even edible flowers if desired.

Variation:
For an even simpler dessert, cook the chocolate cakes in cups and serve warm with a scoop of ice cream, dusted with cocoa or decorated with chocolate curls.

Kid-friendly:
Looking to sneak in a quick one-on-one kitchen time with your kids. This is the perfect recipe for that.
Omit the liqueur splashing if they are going to enjoy these little cakes with you.

photography by: Louis Hiemstra

This sinful chocolate pudding ticks all the right boxes on a cold and miserable day.

Serves: 4
Preparation: 5-10 minutes
Baking: 20-25 minutes

1 cup self-raising flour
½ cup brown sugar   
1/3 cup cocoa powder, sifted
1 cup milk
70g (2.5 oz) butter, melted
2 eggs, lightly beaten
1 Tbsp Kahlua liqueur or 2 tsp vanilla extract *

Sauce:
1 cup brown sugar
3 Tbsp cocoa powder
2 cups boiling water

Cocoa powder, extra for dusting (optional)

Preheat oven to 180ºC (350ºF).
Sift together the flour, sugar, baking powder and cocoa into a large bowl.
Add the milk, butter, egg and Kahlua or vanilla essence and mix well to combine.
Pour the mixture ¾ full into 4 x 1 cup-capacity ovenproof dishes and place on a baking tray.
Make the sauce by combining the sugar and cocoa in a small bowl.
Sprinkle over the pudding mixture and pour the boiling water over the pudding.
Bake for 20-25 minutes or until the top is firm.

Enjoy warm, dusted with cocoa if desired.

Kid-friendly:
Strap on your aprons and get the kids into the kicthen for this quick and easy, without a doubt bowl-licking, messy dessert.
* Take a pass on the Kahlua liqueur mum, but the vanilla extract will be absolutely delicious in here!

 
photography by: Louis Hiemstra

I've found it!!!!!

The messiest, gooeyiest, stickiest and most decadent chocolate pudding ever! Well at least for now.

A self confessed chocoholic there is no chocolate pudding that has not crossed my lips, no recipe left untested. When the skies turn grey and fluffy blankets reappear in my daily life, it’s most certain that my ill-disciplined craving for chocolate pudding will resurface. My journey to discover this perfect chocolate ecstasy starts every year around winter time and includes recollections of dried out wanabe’s landing in the bin, ending its short life on the floor or thrown against the wall. Every winter I see these heavenly chocolate treasures strutting their stuff in glossies, newsletters or online food publications promising to take over your taste buds and leaving you hooked on its gooey sauce.

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photography by: Louis Hiemstra

Hot-cross buns smothered with butter are a favorite at Easter time. Try this delicious cranberry and orange variation.

Preparation time: 1 hour
Baking time: 20-25 minutes
Makes: 16 buns

For the dough
300ml (10 fl oz) lukewarm milk
60g (2 oz) butter
560g (20 oz) cake flour (all purpose)
1 tsp salt
2 tsp mixed spice
2 tsp cinnamon spice
5 Tbsp sugar
10g (0.35 oz) instant yeast
1 large egg, lightly beaten
½ cup dried cranberries
Zest of 1 large orange
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Give these festive favorites a contempory twist and make up your own delightful fillings.

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