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Chocolate Soufflé With Grand Marnier Orange Sauce

The combination of chocolate and orange is truely magical. It is a classic flavour combination, used and enjoyed in a variety of recipes by foodies across the world. In this souffle recipe, quality dark chocolate is combined with orange flavours to take it to a whole new level. According to Lindt Maître Chocolatier Thomas Schnetzler, creator of Lindt Excellence Orange Intense Dark Chocolate, the secret behind this classic combinaion lies in its contrast: the chocolate is rich and intense and it is balanced by the fresh, zesty tones of the orange, creating an overall experience that is both nostalgic and exhilarating.

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Grilled Pineapple With Coconut Sugar

Pineapple grilled on a braai is one of my all-time favourite desserts.  Using coconut sugar gives it an extra tropical taste.  Coconut sugar, also know as coconut palm sugar, tastes like caramel flavoured sugar, not like coconut!  It is produced from the sap of cut flower buds of the coconut palm.  The Glycemic Index of coconut sugar is 35 and is therefore considered to be healthier than refined white sugar  that has a GI of 60 and brown sugar that has a GI of 64.  It can be used as a 1:1 sugar substitute for coffee, tea, baking and cooking.  Coconut sugar has a high mineral content, being a rich source of potassium, magnesium, zinc and iron.  It also contains Vit B1, B2, B3 and B6.
1 or 2 fresh pineapples, trimmed, cored and cut into wedges
30 ml coconut sugar or regular brown sugar (see notes below)
2. 5 ml ground cinnamon
a few drops water
  1. Preheat your braai to a medium-high heat.
  2. Combine the sugar, cinnamon and a few drops water in a mixing bowl and brush it onto the pineapple pieces.
  3. When you are ready to braai the pineapple, lightly oil the surface of the grill.
  4. Braai the pineapple for approximately 15 minutes, searing all sides.
  5. Serve on it’s own, or with cream or ice cream.


Substitute the pineapple for peaches that has been pitted and halved for an equally delicious dessert (see photo below).


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Home-made “Ice-cap” Chocolate Sauce

250 g white, milk or dark chocolate
30 ml coconut oil (see notes)

  1. Chop the chocolate finely.
  2. Melt the chocolate in a double boiler on the stove or in a heat-proof bowl on the defrost setting in the microwave.
  3. When the chocolate is melted, add the coconut oil and mix well.
  4. To serve, spoon ice-cream into dessert bowls or into ice-cream cones and drizzle the chocolate sauce on top. The chocolate will harden almost instantaneously!

Makes 250 ml

– Leftover chocolate can be stored in an airtight container in the fridge.
– Leftover chocolate can be reheated and used as a sauce, but it will lose some of its hardening properties.
– Coconut oil is available from health shops, pharmacies and fruit & veg shops.  See my post Nuts About Coconuts for more info.


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Chocolate Bread & Butter Pudding

This decadent recipe has been taken from Di Burger’s book “Chocolate’s African Odyssey”.  Read more about the latter and her book Celebrating Méthode Cap Classique here.

8 large pain au chocolat, sliced thickly
150 g dark chocolate, chopped
75 g butter
425 ml whipping cream
60 ml dark rum
110 g caster sugar
good pinch cinnamon
3 large eggs

3 egg whites
180 g castor sugar

  1. Butter the sides of a rectangular ovenproof dish.
  2. Place the 150g chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl and melt on medium in the microwave, stirring every 30 seconds until melted.
  3. In a separate bowl, whisk the eggs and then whisk in the chocolate mixture until it is smooth.
  4. Spoon about 1 cm layer of the chocolate mixture into the base of the dish and arrange half the croissants over the chocolate in overlapping rows. Sprinkle the chocolate pieces over this.
  5. Pour half of the remaining chocolate mixture all over the croissants as evenly as possible, then arrange the rest of the slices over that, finishing off with a layer of chocolate.
  6. Use a fork to press the croissant gently down so that it gets covered very evenly with the liquid as it cools.
  7. Cover the dish with cling film and allow to stand at room temperature for 2 hours before transferring to the fridge for 8 hours or overnight.
  8. When you’re ready to bake the pudding, pre-heat the oven to 180°C.
  9. Remove the cling film and bake in the oven on a high shelf for 30 to 35 minutes, or until the top is crunchy and the inside soft and squidgy.  Remove the dish from the oven and set it aside for 10 minutes.
  10. Turn the oven down to 160º C.
  11. Make meringue with the egg whites and castor sugar and spread gently over the pudding.
  12. Bake for about 15 to 20 minutes or until the meringue is set and just starting to colour.
  13. Serve immediately.

Serves 6

DiBurger-ChocolateBread&Butter Pudding