treat – Page 49 – My Whisk and I

Chocolate Pancakes

July 14, 2021June 22, 2021by Karen ClaassenLeave a Comment

These pancakes are not cocoa-chocolatey-looking but actually contain real chocolate in the batter!! Whether you serve them with ice-cream, fresh fruit and Chantilly cream or plain, from-the-pan, you will love them! Yields about 12 pancakes depending on the size of your pan.

80g dark chocolate, 70% cocoa
250ml + 100ml milk
90ml caster sugar
200g cake flour
100ml water
3 eggs
2,5ml vanilla
butter for frying

Chop the chocolate into small pieces and add it to a small saucepan.
Pour in 100ml milk and place on a very low heat.
Stir the mixture until the chocolate has melted completely and remove from the heat.
Add the 250ml milk and caster sugar and stir to dissolve the sugar. Set aside.
Sift the flour into a mixing bowl.
Pour the water, eggs and vanilla into a jug and whisk it together.
Pour the egg mixture into the flour in a very thin stream while whisking. Pour slowly, whisk quickly …. you don’t want lumps in your batter!
Now whisk in the chocolate mixture in the same way.
Cover the batter with a tea towel and allow to stand for one hour.

Heat a frying/crêpe pan until it is very hot.
Add a knob of butter and swirl it around so that it covers the surface of the pan.
Pour in a ladleful of batter and swirl again to evenly distribute in the pan.
Turn the heat down slightly and cook the pancake for 1 minute.
Turn the pancake over with a spatula and cook for another 30 seconds. (The combination of sugar and chocolate burns really easy!!)
Keep going with the rest of the batter until you have a heavily stack of chocolate pancakes.
Serve warm.

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Chocolate Pots

July 8, 2021June 22, 2021by Karen ClaassenLeave a Comment

This traditional dessert, also known as Pots de Crème, is super easy to make. It is a rich and creamy no-bake dessert and most of all, it is deliciously smooth and not airy like a mousse. I serve this dessert in espresso cups as I find a larger serving too rich and overwhelming. This recipe yields 10 espresso-cup servings or 6 individual servings in standard ramekins.

250ml cream
100ml milk
160g dark chocolate, minimum 70% cocoa, chopped
40g brown sugar
3 egg yolks
5ml vanilla

Pour the cream and milk into a saucepan and slowly bring it to a simmer.
Take the saucepan from the heat the moment it starts to simmer.
Add the chopped chocolate and stir the mixture until the chocolate has melted completely.
Add the sugar, egg yolks and vanilla to a mixing bowl and whisk with electric beaters until pale and fluffy.
Drizzle the chocolate mixture onto the egg mixture, whisking continuously. Remember: pour slowly, whisk quickly! Keep going until you have added all of the chocolate mixture.
Divide the mixture between ramekins/espresso cups and allow to cool completely.
Place the cups on a baking sheet and cover with plastic wrap. Refrigerate for at least an hour or until you are ready to serve.
I serve my chocolate pots as they are but this dessert is often served with Chantilly cream.

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Pistachio Butter

June 29, 2021June 17, 2021by Karen ClaassenLeave a Comment

Pistachio nut butter is relatively low in calories and fat but high in protein. Spread it on toast, stir it into oatmeal porridge or mix it into a cookie batter. You will need a powerful food processor to process the nuts.

Choose the amount of nuts – I used 500ml
Blanch the pistachios for two minutes, drain and spread them onto a tea towel.
Rub the between the cloth to remove the skins. The more skin you remove, the greener the pistachio butter!

Now roast the nuts at 170℃ for 7 minutes.
Add the pistachio to a food processor and blitz until creamy.
Scoop the nut butter into a glass jar and store in the fridge.

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Middle-Eastern Rice Pudding

June 25, 2021June 13, 2021by Karen ClaassenLeave a Comment

This is fragrant dessert with rose water and honey and is based on the traditional Roz bel Laban. The recipe provides 6 generous portions depending on the size of the glasses or bowls it is served in.

500ml milk
250ml cream
2 cinnamon quills
6 cloves
1,2ml ground cardamon
250ml rice
30ml sugar
500ml water
83ml condensed milk
30ml butter
30ml rose water
honey and pistachio nuts to serve

Add the milk, cream, cinnamon, cloves and cardamon to a saucepan.
Turn the heat on medium and wait for the mixture to come to the boil.
Turn the heat down so that the mixture simmers and add the rice, sugar and water.
Allow the mixture to simmer until the rice is cooked, stirring continuously. This will take 30 – 40 minutes. Do not leave the mixture – keep an eye on it!
Take the saucepan from the heat and add the condensed milk, rose water and butter. Stir thoroughly.
Spoon the rice pudding into glasses or serving bowls.
Drizzle each dessert with honey and a sprinkling of pistachio nuts.
The rice pudding is best served warm.

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Biscuit Brownies

June 23, 2021June 14, 2021by Karen ClaassenLeave a Comment

This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.

2 X 200g packets plain biscuits
250g butter
60ml condensed milk
30ml golden syrup
45ml cocoa powder, sifted
30 sugar
160g dark chocolate; I used De Villiers Dark Chocolate, Intense
160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds

Line two 20cm X 20cm baking tins with baking paper.
Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl.
Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat.
Stir the mixture until completely smooth and amalgamated.
Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it.
Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture.
Refrigerate for 10 minutes.
Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies.
Repeat the process with the white chocolate and pour over the other batch of brownies.
If you want to prettify the brownies with edible flowers, now is the time!
Place the two baking tins in the refrigerator for 30 minutes.
Slice before serving.

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Nut Brittle

June 22, 2021June 13, 2021by Karen ClaassenLeave a Comment

This is a simple recipe and requires no thermometer. Brittle is best made on days with sunshine as the moisture from mist and rain will cause the brittle to become/stay sticky. Best kept in an airtight container lined with wax paper, at room temperature.

250ml sugar
62ml water
2,5ml salt
375ml peanuts, cashew, blanched/raw almonds or pistachio nuts

Line a rimmed baking sheet with baking paper and spray it with cooking spray.
Spread the nuts onto the prepared baking sheet and set aside.
Add the sugar, water and salt to a small saucepan.
Place onto a high heat and stir until the sugar has dissolved.
Cook the mixture for 4 minutes WITHOUT stirring and start checking the colour – you are aiming for an amber colour. You may cook the sugar for longer until it reaches the colour you like.
Remove from the heat and pour over the nuts.
Set aside to cool and set.
Keep the brittle in a sealed container lined with wax paper, at room temperature.

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Lemon-Glazed Ricotta Cakes

June 11, 2021June 4, 2021by Karen ClaassenLeave a Comment

These tiny ricotta cakes with their zesty glaze are on my top 5 list of favourite eats!! The ricotta gives the cakes a fluffy, light, melt-in-the-mouth feel and the glaze adds a citrus punch that draws all the flavours together! Makes about 18 cakes/biscuits.

625ml flour
5ml baking powder
5ml salt
100g butter, room temperature
500ml sugar
2 eggs
420g ricotta cheese (you can make your own by following my recipe for Homemade Ricotta)
45ml lemon juice
the zest of one lemon

Lemon glaze:
375ml icing sugar
45ml lemon juice
the zest of one lemon

Preheat your oven to 190℃ and line two baking sheets with baking paper.
Add the flour, baking powder and salt to a bowl and stir to combine. Set aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat on a high speed for 3 minutes.
Turn the mixer speed down to medium and add the eggs one at a time.
Add the ricotta, lemon juice and lemon zest.
Turn the mixer onto its lowest speed and add the flour mixture, a few tablespoons at a time. Keep going until you have added all the flour.
Spoon about 30ml (one large tablespoon) of the mixture onto the prepared baking sheet. The dough is very sticky but use your finger to shape/mould the dough into what resembles a circle/round mound – do not flatten it! Space the dough mounds about 5 cm apart as it will flatten slightly and spread during baking.
Bake for 15 minutes.
Remove the cakes from the oven and allow to cool on the baking sheets for 30 minutes.

For the lemon glaze:
Sift the icing sugar into a bowl.
Add the lemon juice and zest and mix until smooth.
Spoon about half a teaspoon of the glaze onto each cooled cake.
Allow to become hard – about 2 hours.

Keep the cakes in a sealed container at room temperature.

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Chocolate Cake with Pinot Noir Glaze

June 9, 2021June 6, 2021by Karen ClaassenLeave a Comment

This is a glorious, genuine dark chocolate cake with an intense chocolate and red wine glaze. I use a Pinot Noir red wine as the berry notes mix perfectly with the dark chocolate aromas.

220g DeVilliersChocolate Intense or other dark chocolate, chopped
250ml sugar
200g butter, cubed
4 eggs
3,7ml salt
83ml flour

Glaze:
220g DeVilliersChocolate Intense or other dark chocolate, chopped
62ml butter, cubed
2,5ml salt
125ml icing sugar
125ml pinot noir or any other red wine

Preheat your oven to 180℃ and grease and flour a loose-bottom cake tin of 22cm in diameter.
Add the chocolate, sugar and butter to a heatproof bowl and set it oven a saucepan of simmering water.
Stir the mixture for 3 minutes or until melted and remove from the heat. Keep on stirring until the chocolate is completely smooth.
Scrape the chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment.
Set aside and allow to cool completely.

Set the mixer onto medium speed and add the eggs, one at a time.
Turn the mixer onto its highest speed.
Keep beating on high speed until the mixture has a very thick, mousse-like consistency.
Turn the mixer down to a low speed and add the salt and flour. Mix until smooth.
Pour the batter into the prepared cake tin and bake for 60 minutes.
It is important to test the cake for doneness by inserting a toothpick into the cake’s centre and checking that it comes out clean. If the toothpick/cake tester is sticky, bake the cake for a few minutes longer and test again.
Remove the cake from the oven and place it on a cooling rack. Cool the cake in the tin.

For the glaze:
Add the chopped chocolate, butter and salt to a heatproof bowl set over a saucepan with simmering water.
Stir for 3 – 5 minutes until melted.
Remove the bowl from the saucepan.
Sift the icing sugar directly into the melted chocolate mixture and whisk to combine.
Add the red wine to a small saucepan and place on the heat to warm the wine.
Remove the wine from the heat as soon as small bubbles start appearing at the edges of the pan.
Drizzle the wine into the chocolate mixture while whisking continuously until all the wine is incorporated.
Set the glaze apart for about 10 minutes so that it can thicken.
Place the cold cake onto a cooling rack set inside a baking sheet and pour the glaze evenly over the cake.
Allow the glaze to set – about 2 hours.

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Cinnamon Rolls

June 7, 2021June 4, 2021by Karen ClaassenLeave a Comment

Few things beat an aromatic cinnamon roll on a cold day and these rolls are no exception! I like to hero the yeasty bread and therefore the sugar glaze is toned done in this recipe. Yields 20 rolls but may easily be halved.

1250ml bread flour
7,5ml salt
75ml butter
450ml milk
45ml sugar
15ml instant yeast

30ml butter
30ml white sugar
30ml brown sugar
10ml cinnamon

Add the flour, salt and sugar to the bowl of a stand mixer fitted with the dough hook.
Add the butter and milk to a jug and warm it in the microwave oven. Stir until the butter has melted and the milk is tepid and NOT hot.
Add the sugar and yeast to the milk mixture and stir to dissolve.
Turn the mixer onto low speed and add the milk mixture. Mix/knead for 2 minutes.
Now turn the speed to medium and knead for a further 5 minutes.
Transfer the dough to a clean, lightly oiled bowl and cover with a plastic bag and a tea towel.
Set aside to proof for 1 hour or until doubled in volume.
Line an overproof baking dish/baking tray of about 25cm X 35cm with baking paper.
Dust a work surface with flour and roll the dough into a large rectangle. About 65cm X 30cm.
Melt the 30ml butter and brush an even layer onto the rolled dough.
Mix together the sugars and cinnamon and sprinkle evenly onto the dough.
Roll into a sausage, in the length.
Cut the sausage of dough into 20 even pieces. I do this by halving the sausage, and again halving the half sections and then simply slicing it into five more-or-less equal pieces.
Arrange the dough spirals in the prepared baking dish, cut side facing up and about 1 – 2 cm between them, or as evenly spaced as you can manage.
Slip the baking dish into a plastic bag and leave to proof for 30 minutes.
Preheat your oven to 180℃.
Bake the rolls for 30 minutes.

For the glaze:
500ml icing sugar
30ml butter
10ml vanilla
60ml milk

Sift the icing sugar into a mixing bowl.
Melt the butter and add the vanilla and milk to it.
Pour the wet ingredients into the icing sugar while stirring.

Remove the cinnamon rolls from the oven and immediately drizzle the glaze onto the rolls.
Serve warm or cooled down.

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No-fuss Chocolate Truffles

June 3, 2021May 31, 2021by Karen ClaassenLeave a Comment

l make these truffles from cake off-cuts and sometimes from a slice or two of left-over cake. They are somewhere between a cake-pop and a traditional chocolate truffle but believe me, they are delicious and very more-ish!

160g De Villiers chocolate, chopped
5ml butter
30ml milk
80ml desiccated coconut
330ml cake crumbs (blitz two slices of cake in a food processor)
62ml icing sugar
20g almonds, chopped

For rolling the truffles:
A handful of the following
almonds, very finely chopped
desiccated coconut
cocoa powder
dried rose petals
icing sugar

Add the chocolate, butter and milk to a heatproof bowl and place over a saucepan with simmering water to melt. Stir every now and then until the chocolate is completely melted and the mixture amalgamated.
Take the chocolate mixture from the heat and stir in the coconut, cake crumbs, icing sugar and chopped nuts. Keep mixing until all the ingredients are completely covered with chocolate.
Roll the mixture into balls the size of walnuts and then roll them through the almonds/coconut/cocoa/rose petals/icing sugar.
Keep the truffles in a sealed container at room temperature.