Tuesday, July 29, 2014

Chocolate and Strawberry Mille Feuille

After a long hard day of cooking and cleaning, I still had not made dessert. I had planned all along to make a traditional Mille Feuille but my body wouldn't hear of it. So I decided to just make some shortcuts and see how it goes and it was awesome. The combination of the flavors and textures was the perfect ending to my date night dinner and nobody knew it took so quick.

The Recipe

500g puff pastry
1 slab of milk chocolate
15ml cream
1 can of Fresh cream
1 punnet of strawberries

Preheat oven to 180°c roll out pastry and cut into discs. Coat each disc in icing sugar and place on prepared try. Bake for 10 - 12 minutes or until lightly golden. Allow to cool completely.

Melt chocolate and cream in the microwave and stir to combine. Le it cool to room temperature.

To Assemble
Place one disc on a plate and place sliced strawberries on top then make a birds nest with the cream, place chocolate in the center. Then place another pastry disc and top with cream and decorate with a strawberry. You can add a third layer if you want. But two was enough for us. Serve immediately and enjoy.

Wednesday, May 21, 2014

Granma's chocolate cake

I remember spending school holidays with my granny and all my cousins in the rural town of Mathuba in Northern Kwazula Natal, thats in South Africa for those who dont know.  It was a great small town in the 90s. Although I missed the big city of Durban one thing I looked forward to there besides listening to my papas world war stories was baking with my Gran. This cake was a family favourite passed down from generation to generation. It is a great light and fluffy chocolate that lends well to be used for cupcakes and even in trifles. It is easy to make and all will love it. 

Time:  prep:15 minutes 
           cook: 20 minutes
           total: 35 minutes 


Chocolate sponge

1 1/4 cups cake flour
4 Teaspoons baking powder 
4 Tablespoons Cocoa 
1/2 cup oil 
1/2 cup lukewarm water 
4 large eggs 
1 1/4 cups castor sugar 
1 Teasponn vanilla easence

Preheat oven to 180 degrees celsius. Sift all the dry ingredients into a bowl. Put the oil and water into a beaker. In another bowl beat eggs and castor sugar till light and fluffy. When its thickened and fluffy you know its right. Pour a little of the dry ingredients and a little oil and water into the beaten eggs and mix with a wooden spoon. Continue until all is incorporated into the egg mixture. Mix gently to keep the air in the mixture.  Add the teaspoon of vanilla escense and mix. Pour mixture into prepared cake tin and bake for 20 minutes. Test for readyness with a toothpick if it comes out clean it is ready if it is still to soft leave for another 5 minutes.  Cool completely before icing. 

Enjoy with basic chocolate buttercream icing or with a filling of chocolate mousse and topped with chocolate ganache and strawberries.

Wednesday, March 5, 2014

chocolate crinkles


Original recipe makes 6 dozen                     


  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, pecans and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
This recipe I found and tweaked slightly but these cookies are the best I've ever tasted. Soft on the inside and crunchy on the outside. If you love brownies you will love these. You can also add in other nuts or caramels etc in the place of the pecan nuts to add an extra. Once you've tried it let me know what you thought.