No bake caramel Tart


200g chocolate filled biscuits (I used Bakers Romany Creams)
60g salted butter, melted
2Tbs cocoa powder
100g walnuts, toasted
385g tin Nestlé Caramel treat
200g 70% dark chocolate, roughly chopped
¾ cup cream
2Tbs glucose or 1 tablespoon butter
Hawaiian black salt (available from Woolies or Pick n Pay)

Pulse the biscuits in a processor until fine breadcrumb texture. Add the melted butter and cocoa and blitz until combined.
Press the biscuit crumbs into a 22cm shallow tart tin. Toast the walnuts in a dry pan until they start to smell nutty and take on some colour. Press lightly into the biscuit crumb base. Decant the caramel into a heat-proof bowl and warm in the microwave until soft. Stir until the caramel is smooth. Pour the caramel into the tart shell and smooth over with the back of an off-set spatula. Refrigerate until firm. Place the chopped chocolate, cream and glucose in a glass bowl. Microwave at 30 second intervals, stirring between each blast until melted and glossy. Pour the chocolate ganache over the chilled caramel and smooth over. Chill for several hours until firm. Scatter with Hawaiian black salt. Keep the tart chilled in the fridge. Set on the counter for about 10 minutes before serving. When slicing, use a warm smooth bladed knife for neat a sharp-edged finish.


Chocolate Fudge Truffle Cake (gluten free, dairy free, egg free)

adapted by Ellen Allard from My New Roots blog’s Chocolate Fudge Cake with a Secret

8 oz. 226 gram dark chocolate, melted, preferably organic
3 tbsp organic cocoa powder, preferably organic (I used cacao powder)
1 1/3 c. garbanzo beans, drained and rinsed
1 c. applesauce, unsweetened
1/2 c. maple syrup
1/2 tsp baking powder
1 large date, pitted
1 tsp Grand Marnier, optional
1/4 c. hot water

Preheat oven to 350F r 175C  degrees. Lightly grease an 8″ round cake pan.
Melt chocolate either in microwave or in a pan that is set over a pan of gently boiling water.
In a blender, mix the cocoa powder, garbanzo beans, applesauce, maple syrup, baking powder, date,
Grand Marnier, and hot water until thoroughly blended and smooth.
Add the melted chocolate and blend until incorporated.

Pour into your prepared baking pan and bake for one hour.
The original recipe called for baking it for 35 – 50 minutes. I tested it at 45 minutes and it was still wiggly.
I preferred giving it another 15 minutes, which I did in five minute increments.
And even after an hour, the cake tester still came out a bit wet.
Remove from oven and place on cooling rack.
Once the cake reaches room temperature, cover with foil and place in freezer until frozen.

To serve, remove from freezer and allow to sit on counter for about 10 minutes. T
hen slice and serve either with a sprinkling of confectionary sugar or strawberry sauce. Or both
For the strawberry sauce, blend a bunch of strawberries in a blender with sweetener of choice and fresh squeezed lemon juice, if desired add some Grand Marnier.

Grenadella and Chocolate Trifle

You magazine
Serves 6 Preparation: 15-20 min Standing time: about 1 hour

1 sponge cake or a few small Swiss rolls
1 can (380 g) caramel condensed milk
12 ripe granadillas, pulp spooned out and set aside
1 litre (4 c) Greek yoghurt
4 (32 g each) Flake chocolate bars, crumbled

Cut the sponge cake or Swiss rolls into slices or pieces and put half in a large deep glass bowl. Spoon half the caramel condensed milk on top of the cake followed by half the granadilla pulp. Spoon half the yoghurt on top and sprinkle a little of the chocolate over it. Repeat with the remaining ingredients, finishing with chocolate and granadilla pulp layers. Chill for 1 hour or overnight before serving.


Sent in by Okkie Jansen an Vuuren

Jeanne Horak-Druiff

260g dark chocolate, chopped
112g butter
zest of one orange
1/4 cup of blackberry liqueur
5 egg yolks
1/4 cup sugar
1/2 cup ground almonds
1/4 cup icing sugar
5 egg whites
1/2 cup sugar
1/4 tsp cream of tartar
pinch of salt
15 fresh blackberries
3-4 Tbsp flaked almonds

In a dry frying pan, lightly toast the slivered almonds (watch them as they burn easily) and set aside.

In a food processor, process the ground almonds and icing sugar together to form a fine almond flour. Set aside.

Grease a 22cm springform pan and line with baking parchment. Pre-heat the oven to 180C.

Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water until almost completely melted. Remove from the heat, add the orange zest and liqueur and stir until smooth.

Whisk together the egg yolks and 1/4 cup sugar until thick and pale yellow. Stir the egg mixture into the chocolate mixture and set aside.

In a clean bowl and with a clean whisk, beat the egg whites, salt and cream of tartar until foamy. Gradually add the sugar and continue beating until the egg whites form soft peaks.

Take about a quarter of the egg white mixture and mix it into the chocolate mixture. Add the almond flour and fold it in well. Add the rest of the egg whites to the chocolate and fold until just incorporated.

Pour the batter into the prepared springform tin. Arrange blackberries on top. (They will sink in – don’t worry, they’re meant to!). Sprinkle toasted almonds on top and bake in the middle of the oven for 25-35 minutes.

Torte is ready when a skewer comes in clean when inserted near the edge, but the centre is still visibly wobbly. Allow to cool completely in tin before removing and cutting.










4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg beaten
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Micro Safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed
Allow to cool a little, and tip out onto a plate if desired.

3 Ingredient Cheesecake Japanese Soufflé With Condensed Milk


Make sure to cut the parchment paper for the sides taller than the pan. The cake rises high during baking. But keep in mind that it falls back to its original height, and it’s totally normal.

  1. 5 large eggs, at room temperature
  2. 8oz (225gr) cream cheese, at room temperature
  3. 1 (14oz) can sweetened condensed milk (about 275ml)


  • Preheat the oven to 325°F (160°C). You will need at least 2.5in (6cm) deep 8in (20sm) spring form pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the spring form pan with the prepare parchment paper. Set aside.
  • Separate the egg whites and yolks.
  • In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat cream cheese until smooth and fluffy, about 1 minute.
  • Add condensed milk, beat for another minute.
  • Then add the egg yolks and continue to beat until well combined, 2-3 minutes.
  • In a separate bowl, beat egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peak faster.)
  • Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.
  • Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles.
  • Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water.
  • Put the cheesecake pan on the middle rack above the rack with water bath.
  • Bake for 45 minutes.
  • Turn off the oven and cool the cake in the oven for 30-40 minutes.
  • Remove the sides of the spring form pan and gently peel off the parchment paper from the sides.
  • Cool completely on the counter, then refrigerate until ready to serve.
  • · When ready to serve, gently remove the parchment paper on the bottom. Make sure the cheesecake is chilled and set completely. Transfer the cheesecake onto the serving platter. If desired, dust with powdered sugar and top with fresh fruits.

Chocolate Mousse Tart

1½ cup almond flour
1 cup coconut flour
1/3 cup cocoa powder
½ cup xylitol (powdered in your coffee grinder)
6 tbs melted butter

Cream Cheese Layer:
250 g cream cheese (full cream)
2 tbs full cream milk
1/3 cup xylitol (powdered)

Chocolate Mousse:
200g dark chocolate (85% cocoa)
6 eggs (separated)
2 tsp coffee (25 ml boiling water)

Cream layer:
2 cups fresh cream
¼ cup xylitol (powdered)
pinch of salt
vanilla extract

Mix all the dry ingredients. Combine with the melted butter and mix well
Press the mixture into a baking dish and bake for 10 minutes at 180°C
Cool completely

Cream Cheese layer:
Mix all the ingredients in a bowl until light and fluffy
Pour onto the cooled crust

Chocolate mousse:
Beat the egg whites until stiff
Beat egg yolk and coffee and add the melted chocolate
Fold in the stiff egg whites
Spread over the cream cheese layer

Cream layer:
Combine all the ingredients and beat until stiff.
Spread over the chocolate mousse layer

To finish the dessert, grate chocolate or sift cocoa powder over the top.

Egg-Less Chocolate Cake

Send in by Lynette Muller

All purpose flour-1 cup
Cocoa powder-5 table spoons
Caster Sugar- 1 cup
I used vegetable oil- 1/2 cup
Baking soda-1 teaspoon
baking powder-1/2 teaspoon
Yogurt-1/4 cup
Milk-1/4 cup (room temperature)
Vanilla extract- 1 teaspoon
Almond flakes for decoration
Icing sugar

Pre-heat the oven to 180C. The procedure is actually very simple. You start with mixing all the dry ingredients together as in, the flour, cocoa powder, sugar, baking powder, baking soda and caster sugar
Mix well and now add the other ingredients, oil, milk , yogurt and vanilla essence, use an electric beater, that way the mixing is much better that way.
Line a spring form cake pan with a parchment paper, pour the batter in to the pan, tap it a few times so that it spreads evenly. Sprinkle almond flakes on the top and bake for 30 mins and check with a toothpick in between and when it cokes out clean, the cake is ready.
Let it cook on a wire rack , once it is cool sprinkle icing sugar. cake is ready.

Triple Chocolate Cheesecake


Ingredients (serves 8)
200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

Chocolate Mousse Cake

Ingredients (serves 4)
500g dark chocolate
2 tbs golden syrup
125g unsalted butter
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve

Coffee mascarpone
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar


Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake). Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.