More often than not, it’s what’s on the inside that counts. If you’re still unconvinced, you obviously haven’t tried liquid-centred chocolate fondant. Recipe and styling by Anna Montali Assisted by Nomvuselelo Mncube Photograph by Karl Rogers
Recipe by Illanique van Aswegen
Take a traditional English favourite and give it even more flavour and decadence! Ginger banoffee tartlets with chocolate cream and walnuts are deliciously creamy, rich and sweet. The perfect indulgent treat.
TO DRINK: This dessert is just too sweet to match with anything other than the off-dry JC le Roux La Vallée. Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.
Simnebun cake with Italian meringue & caramel-chocolate sauce gives a new meaning to the word ‘indulgence’. This sweet, sticky and rich creation is a real showstopper. It takes a little time, but is definitely worth the effort. You’ll be getting compliments on this gorgeous creation all night long!
TO DRINK: A glass of Grand Marnier, naturally.
What could possibly go wrong when you add alcohol and coffee to dessert? Well espresso jelly with white chocolate and grappa coulis is what can go very, very right.
Print Recipe Chocolate ganache filling Ingredients 1,5L cream 2,7kg quality chocolate Amaretto liqueur 300g flaked almonds, toasted Instructions 1 Heat the cream until it bubbles – do not boil. 2 Add chocolate and stir over extremely low heat until the chocolate has melted. Remove from heat and leave to cool. 3 To layer the sponges,
Print Recipe Cheat's cupcakes and chocolate curls Serves: 12 Cooking Time: 20 mins Ingredients 400g plastic icing 10ml vanilla extract 12 vanilla cupcakes 50g 70% dark chocolate, melted Instructions 1 Put the icing into a bowl and mash well with a wooden spoon to soften. Add the vanilla and beat well with the wooden spoon
Print Recipe Chocolate and peppermint crackle Ingredients 1 x 90g dark chocolate 1 x 90g peppermint chocolate 125ml (½ cup) fresh cream a drop of peppermint essence Instructions 1 Break the chocolate in a small saucepan and add the cream. Melt slowly over low-medium heat until the sauce is slightly thick and glossy. 2 Remove
Print Recipe Flour-free hazelnut, chocolate and cinnamon biscuits Serves: 20 Cooking Time: 20 mins Ingredients 130g ground hazelnuts 150g icing sugar 2,5ml (½ tsp) ground cinnamon 50ml cocoa powder, plus extra to dust 4 large egg whites 60ml (¼ cup) castor sugar 100g dark chocolate chips Instructions 1 Preheat the oven to 160°C and line
This dessert is decadently delicious and a must to end any long, traditional lunch. TO DRINK: Alvi’s Drift Muscat de Frontignan 2005 has aromas of raisins, almonds, cinnamon, dried apricots and toffee in abundance
Print Recipe Summer pudding with white chocolate rum sauce Serves: 4 Cooking Time: 20 mins Ingredients CHOCOLATE SAUCE 125ml (½ cup) milk 200g good-quality white chocolate, chopped 80ml (1/3 cup) rum 500ml (2 cups) fresh raspberries 250ml (1 cup) mulberries 100g castor sugar 60ml (¼ cup) water 2 stale croissants, halved and toasted Instructions 1