Try one of these decadent and delicious chocolate recipes to satisfy any sweet tooth!
Simple (but delicious) hot chocolate
Serves 2
Ingredients
100g dark chocolate, finely chopped
2 Tbsp brown sugar
1 Tbsp cocoa, sifted
1 ½ cups full cream milk
2 tsp cornflour
Method
- Place the chocolate, sugar and cocoa with a splash of milk in a small pot. Whisk over medium heat until melted and smooth. If you’re using cornflour, mix it with about a tablespoon of milk (eyeball it).
- Once the chocolate has melted, add the remaining milk gradually to the pot while whisking constantly. Cook until the mixture is hot, then add in the cornflour slurry, whisking until thickened. Enjoy!
Words by: Kirsty Buchanan
Photography: Pexels
3-ingredient chocolate cheesecake
Serves 10-12
Ingredients
700g white chocolate, chopped
750g medium-fat cream cheese, at room temperature
6 eggs, separated
Pinch of fine salt
Melted white chocolate, for serving (optional)
Honeycomb, for serving
Method
- Preheat the oven to 150°C.
- Grease and line two 20cm springform cake tins. Set aside.
- Melt chocolate over a double-boiler or in the microwave. Cool slightly.
- Combine the melted chocolate and cream cheese, stirring well.
- Fold in egg yolks and salt. Set aside.
- Whisk egg whites to stiff peaks. Stir in a 1/3 of egg whites into cream cheese mixture, combining completely. Fold in remaining egg whites using a large metal spoon. Divide the mixture between prepared cake tins.
- Bake for 1 1/2 hours or until cake springs back in the centre when pressed lightly.
- Cool in the tins for 20 minutes before transferring to the fridge to cool completely.
- Serve topped with melted chocolate and honeycomb, if you like.
Take it to the next level with honeycomb
- Combine 1 cup (200g) sugar, 1/4 cup (60ml) golden syrup and a pinch of salt in a large pot over medium heat. Stir every 2-3 minutes until the sugar has dissolved. Simmer for 12-15 minutes until mixture turns an amber colour.
- Remove from heat and vigorously whisk in 2 tsp (10ml) bicarbonate of soda until well incorporated and mixture is foamy. (Careful, the mixture expands four-fold.)
- Pour into a lined baking tin and leave to set for 30-60 minutes.
- Break into chunks and serve on top of cheesecake.
Recipe and styling: Gail Damon
Photographs: Zhann Solomon
Self-saucing chocolate pudding
Serves 6–8 // Total time 55 minutes
Ingredients
For the pudding
2 cups flour
½ cup cocoa powder
1 Tbsp baking powder
1 tsp salt
½ cup castor sugar
½ cup brown sugar
2 eggs
1 cup milk
130g butter, melted
2 tsp vanilla essence
1 tsp instant coffee powder
For the sauce
1 cup brown sugar
6 Tbsp cocoa powder
2 cups boiling water
Double-thick cream, for serving
Method
For the pudding
- Preheat the oven to 160ºC. Grease a 30 × 20cm baking dish.
- Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Whisk in the sugar.
- In a separate bowl, whisk together the egg, milk, butter, vanilla and coffee powder until well combined.
- Add the wet mixture into the dry mixture and mix until combined. Spread the batter into the prepared baking dish.
For the sauce
- Whisk together the brown sugar and cocoa in a heatproof bowl or jug. Add the boiling water and mix until the sugar has mostly dissolved.
- Gently pour the sauce onto the pudding over the back of the spoon.
- Bake the pudding for 40–45 minutes or until the top is firm and the pudding is bubbling around the edges. Allow to cool for 10 minutes before tucking in. Serve with scoops of ice cream, if desired.
Recipes & styling: Sjaan van der Ploeg:
Stylist assistants: Kirsty Buchanan & Jezza-Rae Larsen
Photography: Chanelle Naudt/hmimages.co.za
