Winter Brownie with Cream Cheese Icing

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Winter Brownie with Cream Cheese Icing
Cream cheese icing isn't just for carrot cake! This gooey chocolate brownie is layered and filled with a rich cream cheese filling which is also used as a delicious creamy icing. A brilliant cake or a luscious dessert. Decorate with your choice of berries or chocolate to make it even more enticing.
Winter Brownie with Cream Cheese Icing
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Brownie:
  • 130 g butter
  • 250 g dark chocolate 70%
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 3 eggs
Cream:
  • 250 g cream cheese
  • 250 ml cream 35% fat for whipping
  • 80 g powdered sugar
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Brownie:
  • 130 g butter
  • 250 g dark chocolate 70%
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 3 eggs
Cream:
  • 250 g cream cheese
  • 250 ml cream 35% fat for whipping
  • 80 g powdered sugar
Winter Brownie with Cream Cheese Icing
Instructions
Brownie:
  1. Preheat oven to 180 degrees.
  2. In a water bath, melt butter and chocolate. Once the butter and chocolate melts together, remove the mixture from heat and let cool.
  3. In a separate bowl, beat eggs with sugar for 3 minutes, until the mixture is white and foamy.
  4. Add the egg mixture to the cooled butter and chocolate mixture
  5. Stir until well combined.
  6. Sift flour and baking powder into this mixture with the and gently stir - only up to the moment the flour ceases to be visible.
  7. Pour into baking tins (should make up to 3 short cakes in 18cm baking tins) and bake for about 20 minutes. Make sure interior stays moist - don't overbake.
Filling/Icing:
  1. Whisk cream cheese with powdered sugar until well combined.
  2. Whisk cream until stiff peaks form.
  3. Mix the cheese mixture into the cream, gently whisking on low speed, until smooth.
  4. Stack the cakes on each other with a layer of cream in the middle.
  5. Cover the cake with the remainder of the cream.
  6. Refrigerate for 7-10 hours.
  7. Before serving you can decorate with berries, chocolate or a topping of your choice.
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Flourless Chocolate Hazelnut Cake

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Flourless Chocolate Hazelnut Cake
This moist, flourless cake is made with walnut meal and has a rich, nutty, chocolate taste. It is then slathered with a silky, whipped chocolate ganache. Indulgent and completely gluten free!
Flourless Chocolate Hazelnut Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Cake:
  • 100 g oil
  • 300 g sugar
  • 300 g dark chocolate 60-70 % cocoa
  • 6 eggs
  • 300 g walnut meal
  • 2 tsp vanilla essence
Ganache:
  • 400 ml heavy cream
  • 200 g dark chocolate
  • 1 tsp vanilla essence
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
Cake:
  • 100 g oil
  • 300 g sugar
  • 300 g dark chocolate 60-70 % cocoa
  • 6 eggs
  • 300 g walnut meal
  • 2 tsp vanilla essence
Ganache:
  • 400 ml heavy cream
  • 200 g dark chocolate
  • 1 tsp vanilla essence
Flourless Chocolate Hazelnut Cake
Instructions
Cake:
  1. Over a double boiler, melt the chocolate and then allow to cool slightly.
  2. While chocolate is cooling, mix the butter and sugar until creamy in a mixer.
  3. Gradually add the chocolate to butter and sugar while continue to mix.
  4. Add the eggs and vanilla and continue mixing until all well combined.
  5. Once combined, gradually add the walnut meal until the mix becomes a dough
  6. Place into a spring form baking tin and bake for an hour at a temperature of 150 degrees Celsius.
  7. The cake should rise considerably but quickly settles. It should be moist inside and covered with a hard crispy crust.
  8. As the he top of the cake is uneven, turn it over for better presentation.
Ganache:
  1. Over a double boiler, melt chocolate in cream, add vanilla, and allow to cool. Chill in the fridge if possible.
  2. Whisk the cold ganache until soft and use to cover cake.
Recipe Notes

You can substitute almond meal if walnut meal is not available.

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A Classic Chocolate Cake

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c18c31e30b45a7a0ed765a2ecdcc658f

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A Classic Chocolate Cake
A gastronomic masterpiece that tastes like a chocolate brownie with a thick layer of fudge and covered in rich fruit. Originally named the "Little black dress", this less sexist version is equally as delicious.
A Classic Chocolate Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 85 g butter
  • 85 g dark chocolate 70% and above
  • 140 g flour
  • 30 g cocoa powder
  • 150 g caster sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 tbsp milk
  • 150 ml natural yoghurt
  • 1 tsp vanilla extract
Cream icing:
  • 35 g butter
  • 200 g dark chocolate 70% and above
  • 80 ml milk warmed
  • 1/4 tsp salt
  • 2 tbsp dark rum or brandy optional
  • 100 ml double cream optional
  • Fresh fruit and berries for decoration optional
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 85 g butter
  • 85 g dark chocolate 70% and above
  • 140 g flour
  • 30 g cocoa powder
  • 150 g caster sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 tbsp milk
  • 150 ml natural yoghurt
  • 1 tsp vanilla extract
Cream icing:
  • 35 g butter
  • 200 g dark chocolate 70% and above
  • 80 ml milk warmed
  • 1/4 tsp salt
  • 2 tbsp dark rum or brandy optional
  • 100 ml double cream optional
  • Fresh fruit and berries for decoration optional
A Classic Chocolate Cake
Instructions
  1. Grease a spring form cake tin with a diameter of 20 cm.
  2. Preheat oven to 165°C.
Cake:
  1. Melt the butter with the chocolate and allow to cool slightly.
  2. Sift the flour, cocoa powder, sugar, salt, soda and baking powder into a large bowl and mix with a whisk.
  3. In a separate bowl mix the eggs, milk, yogurt and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix thoroughly until a smooth batter the consistency of thick cream forms.
  5. Pour into prepared pan, and bake until a skewer comes out clean (30-40 minutes).
Cream Icing:
  1. Melt butter and chocolate together in a double boiler.
  2. Gradually pour in warm milk stirring regularly to keep chocolate from seizing.
  3. Add pinch of salt and brandy if using.
Assembly:
  1. Allow cake to cool. Then pour slightly cooled icing over and allow to cool and set. Decorate with fruit and serve.
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Sour Cream Layer Cake

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Sour Cream Layer Cake
A sweet creamy layered cake doused in thick gooey chocolate glaze. Perfect with coffee or for an after-dinner indulgence. Add bananas for an even tastier treat.
Sour Cream Layer Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 70 minutes
Servings
slices
Ingredients
Cake:
  • 100 g butter or margarine
  • 2 eggs
  • 1 can Condensed Milk
  • 1 tsp baking soda
  • 8 tbsp flour
  • 1 tbsp cocoa
Cream:
  • 600 g sour cream 20% fat
  • 100 g sugar
Glaze:
  • 50 g butter
  • 2 tbsp milk
  • 2 tbsp cocoa
  • 4 tbsp sugar
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 70 minutes
Servings
slices
Ingredients
Cake:
  • 100 g butter or margarine
  • 2 eggs
  • 1 can Condensed Milk
  • 1 tsp baking soda
  • 8 tbsp flour
  • 1 tbsp cocoa
Cream:
  • 600 g sour cream 20% fat
  • 100 g sugar
Glaze:
  • 50 g butter
  • 2 tbsp milk
  • 2 tbsp cocoa
  • 4 tbsp sugar
Sour Cream Layer Cake
Instructions
Cake Preparation:
  1. Beat the softened butter with the eggs.
  2. Add the condensed milk and whisk until well combined.
  3. Sift in the baking soda and flour, stir until well combined.
  4. Divide the finished batter into two parts.
  5. In one of the parts add sifted cocoa and stir through.
  6. Pour into greased baking tins and bake at 180 degrees for 15-20 minutes (until skewer comes out clean).
Cream:
  1. Combine the sour cream and sugar and whisk until smooth.
Glaze:
  1. Mix all ingredients in a saucepan, put it on a medium heat and, once boiling, remove from heat. Allow to cool.
Assembly:
  1. Cut the finished cakes in half horizontally and trim the sides.
  2. Prick the surface of each layer with a fork (to help hold cream) and cover with cream.
  3. Stack the layers and cover the sidewalls with cream too.
  4. Chill cake before covering with glaze. Sprinkle top with nuts or icing sugar for garnish.
Recipe Notes

For this recipe, you can add bananas. Cut them in thin slices and spread between layers and on top.

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Eskimo Cake

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Eskimo Cake
A soft sponge with a rich velvety cream all covered in luscious chocolate ganache. Like an eskimo pie, this chilled dessert will send shivers down your taste buds.
Eskimo Cake
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 4 eggs separate whites from yolks
  • 1 cup sugar
  • 10 tbsp cold water
  • 2 tbsp cocoa
  • 1/2 tsp baking soda
  • 1 cup flour sifted
  • 1 tsp vanilla
Cream filling:
  • 1 cup sugar
  • 3 tbsp flour
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup warm milk
  • 250 g butter softened
Chocolate glaze:
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp sour cream
  • 50 g butter
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 4 eggs separate whites from yolks
  • 1 cup sugar
  • 10 tbsp cold water
  • 2 tbsp cocoa
  • 1/2 tsp baking soda
  • 1 cup flour sifted
  • 1 tsp vanilla
Cream filling:
  • 1 cup sugar
  • 3 tbsp flour
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup warm milk
  • 250 g butter softened
Chocolate glaze:
  • 2 tbsp sugar
  • 2 tbsp cocoa powder
  • 2 tbsp sour cream
  • 50 g butter
Eskimo Cake
Instructions
Cake:
  1. Preheat oven to 180 degrees Celsius.
  2. Separate the egg whites from the yolks. Beat the whites until lightly fluffy and set aside.
  3. Combine the yolks with the sugar, beat until colour lightens.
  4. Add the baking soda, 10 tbsp cold water, vanilla, and 1 tbsp cocoa to the yolks, slowly stirring.
  5. Once combined, add the beaten egg whites and fold gently.
  6. Gradually stir in the flour.
  7. Pour batter into a greased cake tin. Tap the tin against the bench several times to settle contents.
  8. Bake for about 30-40 minutes or until an inserted skewer comes out dry.
Cream:
  1. In a saucepan mix together eggs, sugar and flour, beat well with a hand mixer slowly adding the warm milk until well combined.
  2. Place saucepan on a medium heat and, stirring constantly, bring to a boil (after the appearance of the first bubbles, keep on heat for 1 min).
  3. Remove from the heat and allow to cool completely.
  4. While the custard is cooling, beat the softened butter with vanilla, then, whisking constantly, add to the cooled custard mixture until all combined together into a rich cream.
Frosting:
  1. Mix sugar, cocoa powder and sour cream in a saucepan.
  2. Put on medium heat and bring to the boil, stirring constantly.
  3. Once boiling, remove from the heat and add butter, stirring well until smooth.
  4. Allow to cool slightly.
Assembly:
  1. Spread the cream filled over the cooled cake and refrigerate for 30 minutes.
  2. Pour the glaze over the cooled cream and return to the fridge to set fully.
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