Chocolate meringues
Makes about 24 medium-sized or 12 large meringues
Ingredients
6 egg whites
2,5 ml cream of tartar
380 g (450 ml) castor sugar
40 ml sifted cocoa powder
Melted chocolate
Cacao nibs, for decorating
Method
1. Preheat the oven to 100 °C. Line two baking trays with double layers of well-greased baking paper.
2. Whisk the egg whites with the cream of tartar until stiff, but not dry.
3. Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
4. Whisk until very stiff and shiny. Add the cocoa powder and fold in well, or just swirl it through to create a marbled effect.
5. Spoon free-form meringues onto the prepared baking trays or place the mixture into a piping bag and pipe pretty shapes. Bake for 2 hours.
6. Switch off the oven and leave the meringues inside (oven door closed), preferably overnight, until completely cool.
7. Drizzle the cooled meringues with melted chocolate and sprinkle with cacao nibs.
Important tip: I find it is always best to line the baking trays with a double layer of baking paper to make 100% sure that the meringues do not stick to the tray. The baking temperature is perfect to get crispy meringues that will not discolour.
• Leave out the cocoa powder and use food colouring to make prettily coloured meringues. You can also sprinkle on edible glitter, sprinkles, silver balls etc. before baking them. The low heat at which they are baked will not affect the colour of the decorations you use.
• This recipe can also be used to make large or small meringue baskets – sprinkle them with flaked almonds to make them extra special. Again, leave out the cocoa powder.
Decadent Chocolate & Cherry Cake
Ingredients
Chocolate cake
160g dark chocolate,chopped
80g (200 ml) cocoa powder
250ml strong, hot coffee
275g (530 ml) cake fl our
5ml bicarbonate of soda
10ml baking powder
2,5ml salt
325g butter
100g (120 ml) castor sugar
200g (250 ml) dark brown sugar
6 eggs
170g plain yoghurt
Cherry compote
2 tins (425g each) cherries, drained, pitted and lightly chopped (reserve 100 ml of the liquid)
100g (120ml) castor sugar
Finely grated rind of ½ lemon
1ml almond essence
45ml cherry liqueur (optional)
Whipped cream
750 ml
Method
To make the chocolate cake:
1. Preheat the oven to 180 °C. Grease two 20-cm cake tins well. Dust with cocoa powder.
2. Combine the chocolate and cocoa in a bowl and pour over the hot coffee. Stir to combine and melt the chocolate.
3. In another bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.
4. Beat the butter and sugars together until light and fluffy.
5. Add the eggs, one at a time, beating well after every addition.
6. Add the melted chocolate mixture to the eggs, then add the dry ingredients and yoghurt. Mix well to make a smooth batter.
7. Divide the batter between the cake tins and bake for 25–30 minutes until cooked.
8. Cool completely.
To make the compote:
1. Combine all the ingredients and the 100 ml reserved liquid, in a small saucepan on low heat and stir to dissolve the sugar.
2. Simmer for 5 minutes, then scoop out 45 ml of the liquid and combine it with the liqueur (if using). Set aside or brushing.
3. Continue to simmer the cherry compote until it starts to thicken slightly.
4. Cool completely.
To make the whipped cream:
1. Place the bowl and beaters of your mixer in the freezer, so that they are very cold.
2. Whip the cream and icing sugar to stiff peak stage.
To assemble the cake:
1. Cut the cakes in half horizontally and brush each cake layer with the cherry liqueur syrup, if using.
2. Stack the cake layers, spreading the cherry compote, cream and some grated chocolate between the layers.
3. Top the cake with a layer of cream or chocolate ganache, scrape the sides (optional) and place in the
refrigerator until ice cold.
4. Decorate with chocolate shards, cherries and a dusting of cocoa powder.
Tip: Fresh long-stem cherries are only available for a few months in summer. I used long-stemmed maraschino cherries, wrapped in gold leaf (available throughout the year).
Vegan peanut butter and chocolate cheesecake
This cheesecake tastes exceptionally good, is easy and quick to make, and will have family and customers coming back for more!
Makes 1 x 20-cm cheesecake or 12 small slices
Crust
60g (150 ml) pecan nuts
100g dates, pitted
30ml cocoa powder
20g (60ml) desiccated coconut
45ml maple syrup
Filling
90g coconut oil,
Melted 80g dark chocolate
150ml maple syrup
100g (110 ml) smooth peanut butter
150g (375 ml) raw cashew nuts, soaked in warm water for 1 hour, then drained
250 ml coconut cream
5 ml vanilla essence OR vanilla seeds from 1 pod
1 ml salt
Topping
80g dark chocolate
90g (100ml) smooth peanut butter
Chopped peanuts, for decoration (optional)
Method
To make the crust
1. Combine all the crust ingredients in a food processor and process until it clumps together to form a dough.
2. Grease a 20-cm loose-bottomed cake tin very well, then spoon the mixture into the tin and press evenly onto the bottom of the tin. Place in the refrigerator while you make the filling.
To make the filling
1. Melt the coconut oil, chocolate, maple syrup and peanut butter in a saucepan on low heat. Stir until smooth, then set aside to cool.
2. Blend the drained cashew nuts and coconut cream in a blender until smooth. Add the cooled chocolate mixture, as well as the vanilla and salt. Blend until completely smooth.
3. Pour the filling into the crust and place in the refrigerator for a few hours until set.
To make the topping
1. Melt the chocolate and peanut butter in a saucepan on low heat. Stir until smooth.
2. Let the topping cool for 10 minutes, then spread it evenly over the firm filling and place in the refrigerator to set.
3. Remove from the refrigerator 15 minutes before serving.
Top tip
• Sprinkle over chopped, toasted peanuts and decorate with chocolate shards.
• This cheesecake will last for a few days in the refrigerator.
Honey and orange baklava cigars
These little syrup-drenched cigars are the perfect finger food.
Makes 24 cigars
Ingredients
Baklava
100g (165ml) finely chopped pistachio, plus extra for decorating
100g (165ml) chopped pecan nuts, plus extra for decorating
50g (125ml) ground almonds
50g (60ml) castor sugar
5ml ground cinnamon
8 sheets phyllo pastry
125g butter, melted
Syrup
250g (310ml) white sugar
300ml water
100g (80 ml) honey
Finely grated rind of 1 orange
2 cinnamon sticks
2 cloves
20ml lemon juice
Method
To make the baklava
1. Mix together the nuts, castor sugar and cinnamon. Set aside while you make the syrup.
2. Preheat the oven to 180 °C.
3. Brush two sheets of phyllo pastry with melted butter and place on top of one another.
4. Cut in half across the width, and then cut each half into three strips or rectangles.
5. Sprinkle some of the nut mixture down the middle of the rectangles and start rolling the cigars by folding in the sides of the phyllo strips while rolling up. This will ensure that the filling stays inside.
6. Repeat with all the strips and the rest of the phyllo pastry sheets and filling to make 24 cigars. Brush them generously with melted butter to seal the edges.
7. Place the cigars in an ovenproof dish and brush with more melted butter.
8. Bake for about 15 minutes until golden brown and crisp.
9. Pour the warm syrup over the cigars as soon as they come out of the oven, sprinkle with extra chopped nuts, and allow to cool completely.
To make the syrup
1. Place all the ingredients for the syrup in a saucepan on medium heat, stirring to dissolve the sugar. Boil for 5 minutes, then remove from the heat and set aside. Remove the spices just before use.
2. The syrup can be made ahead of time and just warmed through before using.
Top tips:
• The cigars can be sold unbaked and frozen: use disposable rectangular foil containers (8 x 22 cm) and fill with 12 cigars. Sell frozen with 250 ml syrup (bottled) and instructions for baking.
• The cigars can be made a few days in advance, which will make planning easier when catering for events. They store well in an airtight container in the refrigerator, baked or unbaked, for up to a week.
*Baking by Christine Capendale (published by NB Publishers) is a collection of over 80 inspiring recipes for beginners and experienced home bakers alike. Recipes include sensational cakes, savoury platters, traybakes and classic South African favourites, as well as gluten-free, vegan and low-sugar bakes.