Chocolate is a love language that everyone speaks! Whether you’re lounging solo or sharing with friends, treat yourself to these indulgent dark-chocolate waffles, chocolate chip and Oreo brownie bars and a classic chocolate and biscuit fridge cake during this month of love.   

Dark-chocolate waffles 

Serves 4 

Ingredients 

1 cup oats
4 Tbsp desiccated coconut
2 Tbsp cocoa powder
4 eggs
½ cup low-fat smooth cottage cheese
1 Tbsp honey
½ tsp baking powder
¼ cup chopped dark chocolate    

Method  

1. Preheat a waffle iron to medium high.
2. Place the oats, coconut and cocoa powder in a blender and pulse until a flour forms.
3. Transfer the oat flour to a bowl and whisk in the eggs, cottage cheese, honey and baking powder.
4. Add the chocolate pieces and whisk until well combined.
5. Spray the waffle iron with non-stick cooking spray.
6. Spoon the batter into the waffle iron and cook in batches until dark, golden brown and cooked through, about 2 minutes.
7. Serve warm.

Recipe & Styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Chocolate chip and Oreo brownie bars 

Serves 12 // Cooking time 55 minutes 

Ingredients 

250g unsalted butter
1 cup brown sugar
2 eggs
1 Tbsp vanilla essence
2½ cups flour
1 tsp bicarbonate of soda
½ tsp salt
1 cup chocolate chips
176g pack Oreos |
½ box brownie mix, prepared as per packet instructions  

Method 

1. Preheat oven to 180°C and line a deep 30×20cm baking tin with baking paper.
2. Cream butter and sugar until light and fluffy. Add the eggs, followed by the vanilla, and mix lightly. Add the flour, bicarb and salt, and mix well. Fold in the chocolate chips.
3. Press dough into the baking tin. Bake for 25 minutes.
4. Arrange the Oreos on top of the baked base in a single layer. Spread the brownie batter on top.
5. Bake for 20 minutes, until the top looks slightly underbaked, but the edges are golden brown.
6. Allow the brownie to cool for a while, then turn out of the tin and cut into 12 bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Classic chocolate and biscuit fridge cake 

Serves 12 // Cooking time 1 hour 20 minutes 

Ingredients 

200g digestive biscuits, broken
110g pistachios, roughly chopped
110g pecans, roughly chopped
10 glacé cherries, chopped
200g dark chocolate (70% cocoa), chopped
150g butter
1 Tbsp golden syrup  

Method 

1. Line a cake tin with cling film, leaving enough overhang on all sides to fold over the top.
2. Mix the biscuits, pistachios, pecans and cherries.
3. Place the chocolate, butter and syrup in a heatproof bowl. Melt this over a pot of simmering water or in the microwave.
4. Combine the wet ingredients and dry ingredients. Spoon the mixture into the tin and press down firmly. Place in the fridge until set.
5. The cake can be stored in an airtight container in the fridge for up to 5 days. The flavour will improve after a day or so.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli