This Italian flourless chocolate cake is a dense torte that is best served with whipped cream or ice-cream. 

Italian flourless chocolate cake

Serves 8 

Ingredient

4/5 cup (200g) salted butter, at room temperature
220g dark chocolate, chopped
2 packets (100g each) blanched almonds, very finely blitzed (or use almond flour)
6 large eggs, separated
1 cup (220g) caster sugar
½ tsp (2.5ml) salt
1 Tbsp (15ml) almond liqueur (optional)
Cocoa powder (or icing sugar), for dusting

Method

1. Preheat oven to 160°C. Line a 20 or 23cm loose-bottom cake tin with baking paper and spray the sides with non-stick spray. 
2. Combine butter and chocolate in a glass or metal bowl and melt over a double boiler (or melt in the microwave, working in 30-second increments to ensure chocolate doesn’t overheat and seize.) Cool and stir in blitzed almonds. 
3. Whisk together egg yolks, sugar, salt and almond liqueur (if using) and stir the mixture into the cooled chocolate base. 
4. Whisk egg whites and a pinch of salt together in a very clean bowl to stiff peaks. 
5. Add ⅓ of the egg white mixture to the chocolate base and stir to combine — this will lighten the batter. Fold the remaining egg whites into the batter, working carefully to maintain its aerated texture. Spoon mixture into the prepared cake tin. 
6. Bake for 35-40 minutes or until a skewer inserted in the centre reveals moist crumbs. 
7. Remove and cool in the tin for 10 minutes before un moulding. 
8. Serve warm or at room temperature with cream or ice-cream. Store in an airtight container for up to 5 days. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Microwave magic: Gooey peanut butter & chocolate cups 

The post Italian flourless chocolate cake appeared first on MyKitchen.

The secret is to slightly undercook them… You’ll thank us later.

Gooey peanut butter & chocolate cups 

Serves 4 

Ingredients

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving 

Method

1. Combine flour, cocoa powder, baking powder, salt and sugar.
2. Mix together milk, butter or oil and vanilla. Add the wet mixture to dry ingredients and mix to create a smooth batter.
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup.
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon.
5. Microwave for 45 seconds to 1 minute.
6. Repeat with remaining batter, peanut butter and chocolate.
7. Dust with extra cocoa powder and serve with a scoop of ice-cream.

Recipe & photos courtesy of Fresh Living Magazine

Also read: Peanut butter & chocolate blondies recipe

The post Microwave magic: Gooey peanut butter & chocolate cups  appeared first on MyKitchen.

Eggs are the unsung heroes of so many of our favourite sweet treats. MK deputy food editor Sjaan van der Ploeg lifts the veil on the hard work eggs are doing behind the scenes to transform our cakes, meringues and mousses into showstoppers. 

The egg that could    

Eggs are the crucial building blocks of baking: sure, they’re not essential for all baking, but when they are included, their role is invaluable. Despite this special role, describing a dessert or baked treat as ‘eggy’ has never been a compliment. ‘Fluffy’, ‘buttery’, ‘creamy’, ‘lemony’ of course, but never ‘eggy’.   

The truth is that in fact eggs are a huge reason why baked goods can become fluffy, creamy and buttery. They take a humble backseat, pushing others forward, to help them shine. This makes them the ultimate team player, behind-the-scenes miracle worker and selfless giver. What do they ask of the humble baker in return? Just to be treated right. 

 

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How they make magic 

In some cases, though, eggs do in fact get their chance to shine. The ridges, valleys and hills of a pavlova stand up confidently but also delicately. A mixture of both is needed to also make this temperamental treat. And patience. And an oven that doesn’t hate you.  

But it’s the making of the pavlova that really puts you into some sort of trance. As your gloopy egg whites begin to whirl and smash against the bowl from the force of the beaters, the tiny, clustered proteins begin to expand. As they unravel, they stretch out almost like arms, working with each other to envelope as many tiny air bubbles as they can, thus forming a large structure full of bubbly, fluffy, cloud-like texture.  

When sugar is slowly added to this cloud, the granules interact with the water held within the egg white’s structure, simultaneously dissolving and providing reinforced structure to the mixture.   

 

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This is why a meringue feels more stable when scooped compared to whipped egg whites on their own. Meringue adds a thick volume to a batter, whereas whipped egg white adds a soft volume to a batter. Both still work their magic when they are baked, the millions of air pockets contained securely within the proteins and sugars expanding to create an airy, light bake.  

Faith like egg whites 

The same goes for making chocolate mousse. Whipped egg whites (or a meringue) are folded into a melted mixture of chocolate, cream and additions like butter and flavourings. The fat from the chocolate and cream suspends the egg white air bubbles, protecting them from collapsing. Once placed in the fridge, the fat then solidifies, fortifying the mixture even further.  

When it comes to eggs shaping up cakes, brownies and sturdier baked goods, they work behind the scenes to create a strong foundation. They mix with flour to make a crumb by binding everything in the batter together, especially ingredients that usually don’t mix such as oil and water.  

Eggs also contribute towards leavening (or rising) in cakes. The water within their structure turns into steam during cooking, pushing up and expanding the bake to create a lovely lightness and bouncy texture.  

Egg yolks enrich a bake, enhancing the flavour, colour and creaminess, while egg whites bring up the volume.  

 

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Eggs are to thank for the versatility and consistency in baking, and they are endless givers. Try these heavenly S’mores chocolate mousse cups to see just how special eggs truly are: 

S’mores chocolate mousse cups 

Makes 10

Flavour the mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate and continue with the recipe. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butter, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream  

For the meringue

3 egg whites
¾ cup (165g) caster sugar 

Method

1. Add biscuits to a blender and blitz into crumbs. Stir through the butter. 
2. Add 2 Tbsp biscuit crumbs to 10 medium-sized glasses. 
3. Melt chocolate until smooth. 
4. In a clean bowl, whisk egg whites to stiff peaks. 
5. In a separate bowl, whisk sugar and cream to stiff peaks. 
6. Whisk egg yolks through cooled chocolate. 
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and sugary cream through the mixture. 
8. Spoon mixture into glasses and refrigerate for 4 hours. 
9. To make the meringue, whisk egg whites to medium peaks.  
10. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved. 
11. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra sprinkle of biscuit. 

Words and images: Sjaan van der Ploeg

The post How eggs bring out the best in our bakes  appeared first on MyKitchen.

Reimagining an Italian classic with hints of chocolate for a sweet chocolate indulgence.

Layered chocolate tiramisu

Serves 8-10

Ingredients

For the chocolate layer  

200g milk chocolate, finely chopped 
3 Tbsp (45ml) cream 
½ cup (250ml) cream  

230g mascarpone
2 tsp (10ml) vanilla essence
100g white chocolate, melted
3 Tbsp (45ml) coffee liqueur 
½ cup (125ml) strong espresso coffee, cooled 
½ packet (100g) Lady Finger biscuits 
Cocoa powder, for dusting  

Method

1. Line a 20x25x7cm tin with clingfilm. 
2. For the chocolate layer, place the chocolate and cream in a microwave-safe bowl and heat in bursts of 15 seconds until melted, stirring in between bursts. Set aside until needed. 
3. For the mascarpone layer, whip the cream until soft peaks. Gently whisk through the mascarpone and vanilla, then fold through the white chocolate.
4. Combine the coffee liqueur and espresso in a shallow bowl. Swiftly dip the Lady Fingers into the coffee mixture as needed and start layering.
5. Start with a layer of Lady Fingers, followed by chocolate layer, Lady Fingers and the mascarpone layer. Continue until all the ingredients used. 
6. Fold over the overlapping clingfilm and refrigerate for about 2-3 hours. 
7. Unmould and dust with cocoa powder and enjoy

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Molten tiramisu pots 

The post Layered chocolate tiramisu  appeared first on MyKitchen.

We love a quick (and delicious) weeknight dinner! These recipes have no meat, no stress – just satisfying dinners ready in under an hour! 

Chunky baba ganoush with onion rings 

Serves 6  

Ingredients 

For the baba ganoush  

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onions rings  

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste  

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve  

Olive oil
Chilli, chopped
Bread or crackers 

Method 

For the baba ganoush 

1. Preheat oven to 180°C. Place 2 brinjals into 2 separate foil packets with the garlic. Drizzle with oil and season well. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside.

For the onion rings 

1. Mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier crumb. Fry the onions in 180°C oil for roughly 4-6 minutes, until they are golden and crispy. Leave in a warm oven until ready to serve.
2. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper.
3. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

Vegetarian chocolate chilli 

Serves 4  

Ingredients 

2 Tbsp coconut oil
½ onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 small red chilli, deseeded and finely chopped
½ tsp ground cumin
½ tsp paprika
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped 
400g tin mixed beans, drained and rinsed
400g tin chopped tomatoes
100g sweetcorn
150ml red wine (or water)
100ml vegetable stock
30g dark chocolate (80%), roughly chopped
Salt and milled pepper  

Method  

1. Heat oil in a large pot. Fry the onion, garlic, chilli, cumin and paprika for 3-5 minutes, until spices are fragrant and onion is soft.
2. Add the celery and carrot and cook for another 3 minutes, until slightly browned.
3. Add the beans, tomatoes, sweetcorn, wine (or water) and vegetable stock. Bring chilli to the boil, then reduce heat to low and simmer, partly covered, for 20-25 minutes.
4. Stir in the chocolate until melted and evenly combined. Season with salt and pepper.

Recipe, styling & photography: Anett Velsberg 

Brinjal ragu cheesy pap 

Serves 4  

Ingredients 

For the brinjal ragu  

¼ cup vegetable oil 
2 large brinjals, cubed 
1 onion, thinly sliced 
3 cloves garlic, minced 
1 Tbsp tomato paste 
¼ cup red wine 
400g tin chopped and peeled tomatoes 
1 Tbsp chopped oregano 
1 bay leaf 
⅓ cup water 
1 Tbsp sugar   

For the cheesy pap  

4½ cups boiling water 
1 cup maize meal
1 Tbsp butter 
⅓ cup grated white cheddar     

Fresh coriander, to serve (optional)  

Method  

1. For the brinjal ragu, heat up the oil in a pan over medium heat. Cook the brinjal until golden on all sides. Remove and set aside. 
2. In the same pan, add the onions and cook until softened and translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste and brinjal. Cook for 2 minutes, then deglaze the pot with the wine. Cook for 1 minute. Add the remaining ingredients and simmer for 5 min. Season to taste.
3. For the cheesy pap, place the water in a pot and whisk in the maize meal. Cook until thickened and cooked through. Remove from the heat and stir in the butter and cheese.
4. To serve, spoon the cheesy pap into serving bowls and top with the brinjal ragu. Garnish with fresh coriander, if desired.

Recipes & styling: Jezza-Rae Larsen, Kirsty Buchanan & Sjaan van der Ploeg
Photography: Chanelle Naudt/hmimages.co.za 

Spinach and artichoke bake with ciabatta 

Serves 4  

Ingredients 

1 onion, diced
2 Tbsp olive oil
2 Tbsp butter
2 Tbsp flour
2 cup milk
400g baby spinach
400g artichoke, heart and leaves, quartered
100g white mature cheddar, grated
Ciabatta, toasted to serve 

Method 

1. Sauté the onion in a large frying pan with a fitted lid on medium-low heat with oil for 5 minutes.
2. To start the sauce, add the butter to the saucepan to melt. Add the flour and stir until absorbed, then slowly pour in the milk. Use a whisk to avoid lumps.
3. Add in all the spinach, close the lid and allow to steam for 2-3 minutes until wilted. Add the artichokes, cheese and then season. Allow to simmer for 2 minutes.
4. Place under a hot grill for 3-5 minutes until golden brown. Remove and set aside, allow to cool and serve with toasted ciabatta.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

The post Cosy vegetarian weeknight dinners (in under an hour)  appeared first on MyKitchen.

These two delicious recipes will have you channelling your inner 007 in no time on 21 June, World Martini Day. 

Rose water martini with candy floss   

Serves 2  

Ingredients 

2 tots (50ml) vodka
2 tots (50ml) pink gin
2 Tbsp rose syrup
1 lime
1 cup soda water
Candy floss
Crushed ice 

Method 

1. Combine crushed ice, 2 tots (50ml) each vodka and pink gin, 2 Tbsp rose syrup, juice of 1 lime and 1 cup soda water in a cocktail shaker. 
2. Shake for about 30 seconds and divide between two chilled cocktail glasses. 
3. Top each glass with lime slices and candy floss just before serving, as it melts into the drink quite quickly.

Recipes & styling: Sjaan van der Ploeg 
Photographs: Fresh Living Magazine 

Chocolate martini 

Serves 4  

Ingredients 

150g dark chocolate, chopped  
3 cups Baileys Irish Cream liqueur  
1 cup chocolate liqueur 
1 cup ice
Gingerbread stars, to serve 

Method 

1. Place 4 martini glasses in the freezer.
2. Carefully melt the chocolate over a double boiler or in a microwave.
3. Remove the glasses from the freezer.
4. Using a spoon, spread a layer of chocolate in the shape of a half-moon on the inside of each glass.
5. Combine the liqueurs in a cocktail shaker or screw-top jar filled with about 1 cup of ice. Shake until thoroughly chilled.
6. Strain the martini into the prepared glasses.
7. Serve your martinis with a few gingerbread stars (perfect for dipping) dusted lightly with icing sugar. 

Recipe & styling: Sjaan Van Der Ploeg  
Photography: Zhann Solomons

The post 2 must-try martinis for World Martini Day  appeared first on MyKitchen.