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Afternoon tea

Chocolate tiramisu with salted pretzel crunch

4 hours (or overnight) setting time

Afternoon tea

No-bake caramel crunch CHUCKLES® tarts

30 minutes

Afternoon tea

Triple layer chocolate cake with three ganaches

30 minutes (baked in 2 rounds) Approx. 6 hours including ganache chilling and assembly

Afternoon tea

Lemony cheddar and ricotta cheesecake

45 minutes

Afternoon tea

Scoopable brown butter chocolate-chip Horlicks cookies

22 minutes

Afternoon tea

Crunchy quinoa chocolate bark

10 minutes

Crunchy quinoa chocolate bark

Serves 8–10

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s setting time

Cooking Time 10 minutes

Ingredients

40 g mixed quinoa
30 g sunflower seeds
30 g pumpkin seeds
50 g salted almonds
50 g salted cashews
300 g good-quality dark chocolate, melted
Maldon salt, for sprinkling

Optional additions:

Ground cinnamon
Smoked salt
Raisins
Dried fruit of choice

Method

1. Line a large tray or board with baking paper.

2. Heat a frying pan over medium heat. Toast the quinoa in the pan for 3–5 minutes, stirring often, until golden and caramelised. When the quinoa starts popping, it’s done. Transfer to a bowl.

3. In the same pan, toast the sunflower seeds, pumpkin seeds, almonds and cashews separately until fragrant and lightly golden. Allow to cool slightly.

4. Pour the chocolate onto the prepared baking paper and spread into a thin, even layer using the back of a spoon or offset spatula.

5. While the chocolate is still melted, evenly scatter over the toasted quinoa, seeds and nuts. Finish with a generous sprinkling of salt.

6. If using, sprinkle over the cinnamon, smoked salt, raisins or dried fruit.

7. Allow the bark to set completely at room temperature, or chill for 30–60 minutes until firm. Break into shards to serve. Store in an airtight container in a cool place for up to 2 weeks. This bark also makes a beautiful edible gift wrapped in parchment and string.

Find more chocolate recipes here

Photographs: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food assistant: Nadia Meyer

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Bulkes

Rose-and-raspberry macarons

Chocolate tiramisu with salted pretzel crunch

No-bake caramel crunch CHUCKLES® tarts

Triple layer chocolate cake with three ganaches

Blackberry brownie clafoutis

Lemony cheddar and ricotta cheesecake

Avocado and lime loaf

Scoopable brown butter chocolate-chip Horlicks cookies

Crunchy quinoa chocolate bark

Crunchy quinoa chocolate bark

Ingredients

Method