This Chocolate Torte recipe is such a rich and satisfying recipe that is seriously chocolatey and the middle is a little sunken, moist and just incredibly delicious. You will love this recipe, excellent to have around over the weekends.
What you need
250g plain chocolate broken into pieces
1 teaspoon vanilla essence
6 eggs seperated
125g light brown sugar
250ml plain yoghurt
Grease and line a 23cm spring form baking tin with greaseproof paper and lightly grease the paper as well, then heat the oven to 160 celsius.
In a pot over a low heat melt the chocolate and the butter and stir in the vanilla essence, set aside.
Whisk the egg yolks with 100g of the sugar, then fold in the chocolate mixture.
In a clean bowl, whisk the egg whites to soft peaks then gradually whisk in the remaining sugar, now fold in the yogurt. Gradually add to the chocolate mixture and fold in the egg white mixture.
Place the mixture into the tin and bake for 30 minutes at 160 celsius or until springy.
Remove from the oven and let it cool for about 10 minutes before eating. The center will sink slightly and leave a rich gooey chocolate center.
You can serve this hot as a dessert with a little flavoured cream, a teatime choclate cake or as an anytime chocolate snack.
There are few things that invoke happy childhood memories than those icing topped little buttons of pure joy. Go on indulge yourself.
Lemon Meringue pie
This lemon meringue pie recipe is a great old recipe from a school recipe book! Never fails and well worth it. I am all about easy recipes and lemon meringue pie made this way is both easy and delicious and will even impress your mother in law!
Lemon meringue pies have been known to make me susceptible to all sorts of persuasion, so if you need to persuade someone to do something for you, it’s quite simple make them a lemon meringue pie! 🙂
What you need
¾ packet tennis biscuits
75 mls melted butter
1 tin of condensed milk
Zest of 2 lemons
100 ml lemon juice
4 egg yolks
2 egg whites
75 ml castor sugar
Crush the biscuits, melt the butter in a mixing jug in the microwave (just makes it a little quicker and less messy)
Add the biscuit crumbs to the butter and mix well.
Line the bottom of the pie dish with the biscuit crumbs and chill in the fridge.
Mix the condensed milk, juice and rind of lemon and egg yolks together and pour onto the pie shell.
Beat the egg whites until stiff add the castor sugar slowly and mix and when thick and full spread on top of the filling.
Bake for 20-30 mins at 160C until meringue is light brown.
Don’t wait until its cool, leave it for a few minutes if you can and dig in, Its really great.
For something really simple and special as a cold dessert try the easy lemon flan recipe. It’s from a famous Johannesburg restaurant and takes just 15 minutes to make.
These are so good and everyone should make them for their Moms and Grans, they will be eternally grateful. This makes a lot of shortbread so halve the recipe if you need to.
500 g salted butter
250 g (1 cup) brown sugar, it must be brown sugar
1 kg of flour
Heat the oven to 170 celsius
Cream together the butter and brown sugar. Add most of the flour, leave about a 1/4 cup aside and mix well(no need for the gym afterwards). Flour the surface with the remaining flour and knead well for about 5/6 minutes until the dough is soft. If need be add a little more flour to the surface.
Roll into about a 1 1/2cm thick slab and cut into squares or any shape you like really and place them on a non stick, ungreased baking tray.
Bake for 20 minutes and let them cool. Every time you hand them over you are scoring.
Choc chip cookies
There is something about a home that has the smell of cookies baking in the oven that attracts kids and aldults and has everyone peering into the oven in anticipation.
There are some, like Mrs fields cookies that have made their way around the world and the recipes to these world famous cookies are guarded so well that Mrs Fields cookies are the most sought after cookies in the world.
Here is an unofficial recipe for Mrs Fields chocolate chip cookies which has been doubled because you are gonna love them.
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. vanilla
1 1/4 cups of oatmeal(jungle oats is good)
60 grams milk chocolate
1 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
150 grams chocolate chips
Blend the oatmeal to a fine powder in a food processor and put aside.
Cream together, butter,white sugar and brown sugar. Add the egg and the vanilla essence.
Add the Oatmeal, flour, baking powder, baking soda and mix well.
Add the chocolate chips and grate in the milk chocolate.
Your famous cookie dough is done.
Shape pieces into squash ball size balls and bake on a non stick(ungreased) baking tray at 190 celsius for 6-8 minutes(or as long as you can hold out).
Chocolate truffles have got to be the simplest, most delicious and imoressive little balls of bliss you could ever make for anyone. Valentines day will never be the same again once you can convince who you made them for, that you actually made them yourself.
225 grams 70% cocoa dark chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons butter
Thats it, then you can flavour them, if you want to with – 2 tablespoons of your favorite alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few)
And also use different coatings if you want to – Cocoa Powder, icing sugar, chopped nuts or coconut are really good.
Chop up the chocolate into small pieces and place in a glass or stainless stell mixing bowl(not plastic, you are going to need something that can handle heat)
Heat the cream and butter in a saucepan over medium heat and bring to a boil. Immediately pour the boiling cream over the chocolate and stir very gently until the chocolate is all melted. If you choose to flavour your truffles, this is the time to add the flavouring.
Cover with clingfilm and place in the fridge until the truffle mixture is firm (a few hours) Make double the portion if you are inclined to taste while its cooling!
Now for the fun part
Place whatever coatings you chose for the truffles on a plate.
Remove the truffle mixture from the fridge.
With your hands, melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls.
Immediately roll the truffle in the coating and place on baking tray or plate covered with wax paper. Cover your truffles with another layer of wax paper and put them back, less one or two, in the refrigerator until they are firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before you hand them over and watch all resistance melt away.
This cheesecake is certainly not for those who count calories or are even slightly health concious. We have no idea how much fat or how many calories are in it but we do know how you will feel while eating it, Grrrrrrreat.
1-1 1/2 cups – chocolate biscuits, chocolate wafers or a combination that you like best. they must not have chocolate chips in them.
75 ml melted butter
350g dark chocolate (70% cocoa) chopped
2 x 350g tubs of smooth cream cheese (full fat)
1 cup sugar
4 eggs (large)
pinch of salt
125ml strong hot coffee like expresso
2 teaspoons vanilla essence
Before you start
Preheat oven to 160 degrees C.
Springform baking tin – remove bottom of tin and cover with tin foil, reassemble tin.
break up the biscuits by knocking them with a rolling pin or squeezing them between you fingers and mix together with the melted butter, then press quite firmly into the bottom of the baking tin and pop it into the fridge.
Melt chocolate in a bowl above a pot of simmering water until soft. Remove from the pot and stir until all the chocolate is melted and it is velvety smooth.
Take another bowl and empty both tubs of cream cheese into the bowl, beat on low for a few minutes or until soft, add sugar gradually beating all the time. Then add the eggs and beat well. Add the vanilla essence, coffee and salt and beat on a slow speed until beautifully combined. Add melted chocolate and beat for a few more minutes. Dont taste too frequently at this stage… theres a cake to make.
Get the cold crust from the fridge and pour the chocolatey heavenly mixture over the crust. Give it a little shake to even it out. Put it into a roasting pan with water an inch or 2 up the side.
Bake for 1 hour or until center is firm and switch off the oven. DO NOT REMOVE FROM THE OVEN just open the door and let it cool inside the oven. Don’t poke it or taste it – You can do it!
Once completely cooled put it in the fridge overnight (while I’m writing this I’m thinking that what we have to resist before we get to taste gives us the right to load on the calories – the stress of temptation must cost at least 1000 calories)
The next day
It’s finally time.
Loosen the edges with a knife, remove the sides of the tin and dive in!!!!! NO not yet. Take a vegetable peeler and shave some chocolate over the top, add some whipped cream if you like and then DIVE IN.
YES, YES, YES (Only eat out of earshot of the neighbours)