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 

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Our mini éclairs are a great way for you to learn how to make easy choux pastry plus they are super tasty! What more could you want?

SERVES 12 // COOK TIME 60 mins

INGREDIENTS
150 ml full-cream milk
100g butter, cubed
200g flour
4 large eggs, beaten
100g chocolate, melted
1 cup cream, whipped

METHOD
1. Preheat oven to 200°C.
2. Heat the milk and butter in a medium-sized saucepan. As it comes to the boil, remove from the heat and immediately add the flour. Beat the mixture thoroughly to combine, then return to the heat and cook slightly. The mixture will come away from the sides of the pan when ready. Then whisk in the eggs until glossy and thick.
3. Pipe the mixture into 5 cm-long pieces on to a baking tray and place in the oven for 10–15 minutes, or until puffed and golden brown.
4. Remove the éclairs from the oven and poke a hole in each one to release the steam. Return to the oven for a few minutes to dry the centres. Remove and cool on a wire rack.
5. Once cool, drizzle the melted chocolate over the éclairs and leave to set.
6. Fill each éclair with whipped cream, and serve.

If you’re obsessed with home-grown, delicious and nutritious rooibos like us, you must try this rooibos-pear frangipane tart recipe!

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You don’t have to just drink your tea, you can eat it too by making this rooibos cake with whipped coconut cream. It’s guaranteed crowd-pleaser!

SERVES  1 // COOK TIME 80 mins

INGREDIENTS
For the sponge cake
2 rooibos teabags
1 tsp vanilla essence
200 g sugar
125 g butter, softened
3 eggs, at room temperature
190 g flour
4 tsp baking powder
¼ tsp cinnamon
Pinch of salt
For the rooibos syrup
125 ml smooth apricot jam
60 ml honey
1 rooibos teabag
For the whipped coconut cream
2 × 400 ml tin coconut cream, opened, refrigerated overnight
1 tbsp icing sugar
125 ml coconut flakes, lightly toasted

METHOD
For the sponge cake
1. Preheat oven to 170°C. Grease and line a cake tin.
2. Steep the teabags in 125 ml boiling water for 5 minutes. Add 125 ml cold water and vanilla. Set aside to cool.
3. Cream sugar and butter until pale. Whisk in the eggs, 1 at a time, until the mixture is thick.
4. Sift the flour, baking powder, cinnamon and salt into a bowl. Then fold into the egg mixture, alternating with the tea (remove the teabags first).
5. Pour into the tin. Bake for 30 minutes, until risen and golden.
6. Remove from the oven and set aside to cool slightly.
For the rooibos syrup
1. Place all the ingredients, plus 125 ml water, in a pot. Simmer over medium heat for 5 minutes, until reduced to a syrup.
2. Remove the cake from the tin. While the cake is still warm, drizzle over the rooibos syrup.
3. Set aside to cool completely.
For the whipped coconut cream
1. Put a metal bowl in the freezer for 10 minutes.
2. Pour only the thickened, cold coconut cream into the ice-cold bowl, leaving any water behind.
3. Beat for 5 minutes, until the coconut cream forms soft peaks. Sift in icing sugar and beat.
4. Cover the cake with whipped coconut cream and garnish with toasted coconut flakes.

We never say no to cake! and neither should you! So why not try our delicious carrot sponge cake with banana icing?

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Treat your belly to lemon and berry trifles this weekend. It’s super easy to make, and will have even your worst food critic wanting more.

SERVES 6

INGREDIENTS
For the berries
½ cup raspberries
Zest and juice of 1 lemon
1 tbsp icing sugar, sifted
For the lemon cream
½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd
To assemble
6 blueberry muffins

METHOD
For the berries
1. Combine the raspberries with the lemon zest and juice and the icing sugar. Allow to sit for 15 minutes.
For the lemon cream
1. Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through.
To assemble
1. Tear the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top.

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues ofor extra crunch!

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder

For another scrumptious dessert with lemon and berries try our Banana, berry and lemon-curd pavlovas!

The post Individual lemon and berry trifles appeared first on MyKitchen.

Have you hopped on the matcha bandwagon yet? It’s a deliciously green healthy treat and just the thing to wake you up in the morning. We rate you give our matcha pancakes a whirl this weekend. You won’t be sorry!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the pancakes
2 cups flour
4 tsp baking powder
1 tbsp matcha
½ tsp salt
1 cup milk
2 eggs
5 tbsp sugar
1½ tbsp coconut oil, melted, plus extra for frying
1 tsp vanilla essence
For the whipped coconut cream
400 ml coconut cream, refrigerated overnight
1 cup icing sugar
Toasted coconut flakes, to serve

METHOD
For the pancakes
1. Sift together the flour, baking powder, matcha and salt.
2. Whisk together the milk, eggs, sugar, coconut oil and vanilla essence.
3. Make a well in the dry ingredients. Add the wet ingredients, whisking until smooth.
4. Heat the coconut oil in a non-stick pan over medium heat. Add 2 tbsp batter and fry for 2 minutes, then flip and fry for 2 minutes.
For the whipped coconut cream
1. Separate the thick white coconut cream from the clear liquid.
2. Whisk the sugar and vanilla essence into the coconut cream.
3. Serve the matcha pancakes with whipped coconut cream on the side and a sprinkle of coconut flakes.

The post Matcha pancakes with whipped coconut cream appeared first on MyKitchen.

Simple and comforting or souped-up and indulgent, there’s nothing quite like a mug of proper hot chocolate. By ‘proper’, we mean made the old-fashioned way: Real chocolate stirred into hot milk until it melts, creating a thick, rich, creamy cup of happiness. Sugar and other flavourings might be added – with no powdered milk in sight.   

1. Carob hot chocolate

SERVES 2

INGREDIENTS
2 cups full-cream milk
2 tbsp carob powder
2 tsp vanilla essence
Sweetener (optional), to taste

METHOD
1. Warm the milk and carob powder over medium heat, stirring well.
2. Add the vanilla and sweetener, if using.

2. Hazelnut hot chocolate with toasted marshmallows

SERVES 2

INGREDIENTS
2 cups full-cream milk
½ cup Nutella
¼ cup mini marshmallows

METHOD
1. Bring milk and Nutella to a simmer over medium heat, whisking until smooth.
2. Preheat oven grill and line a baking tray with tinfoil. Place the marshmallows on the baking tray and grill until golden, about 30 seconds.
3. Serve the hot chocolate topped with toasted marshmallows.

3. Peanut butter hot chocolate

SERVES 2

INGREDIENTS
2 cups full-cream milk
1 cup double-thick cream, plus extra, whipped, to serve
150g milk chocolate
¼ cup smooth peanut butter

METHOD
1. Bring the milk and cream to a simmer over medium heat.
2. Add the chocolate and whisk until smooth. Leave on the heat until thick and creamy, about 5 minutes.
3. Add peanut butter and whisk until it is completely smooth.
4. Serve with the extra whipped cream.

4. Red velvet hot chocolate with cream cheese whipped cream

SERVES 2

INGREDIENTS
For the hot chocolate
2 cups full-cream milk
2 tbsp sugar
135g dark chocolate
1 tsp red food colouring
½ tsp vanilla essence
For the whipped cream
2 tbsp double-thick cream, chilled
60g smooth cream cheese, softened
¼ cup sugar
¼ tsp vanilla essence
Pinch of salt

METHOD
For the hot chocolate
1. Bring the milk and sugar to a simmer over medium heat.
2. Reduce to low heat and add chocolate, colouring and vanilla. Whisk until smooth.
For the whipped cream
1. Whip the cream until soft peaks form.
2. In another bowl, beat together the cream cheese, sugar, vanilla and salt. Fold in the whipped cream.
3. Serve with cream cheese whipped cream.

5. White chocolate and lavender hot chocolate

SERVES 2

INGREDIENTS
2 cups full-cream milk
½ tsp dried lavender
¼ cup white-chocolate chips
Whipped cream, to serve

METHOD
1. Bring milk and lavender to a simmer over medium heat. Cook for 15 minutes, stirring.
2. Strain the milk to remove the lavender and return to low heat.
3. Add the chocolate chips and whisk until melted and smooth.
4. Serve with whipped cream

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