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Afternoon tea

Champagne-and-blackcurrant celebration cake

40 minutes

Afternoon tea

Pistachio-and-cherry cake stack

Afternoon tea

Melting moments

15 minutes, plus 3 minutes for melting chocolate

Afternoon tea

Reindeer chocolate shortbread cookies

20 minutes

Afternoon tea

Peanut butter-and-chocolate spider cookies

20 minutes

Afternoon tea

Amarula milk tart

30 minutes, plus 4 hours setting time

Afternoon tea

Chocolate torte with berries and whipped cream

25 minutes

Chocolate torte with berries and whipped cream

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the torte:

200 g dark chocolate (70%), roughly broken
200 g caster sugar
½ cup olive oil
6 large free-range eggs, separated
1 t vanilla extract
60 g hazelnuts, toasted and roughly chopped
1 T cocoa powder
½ t salt

For the cream:

½ cup cold fresh cream
2 T caster sugar
1 t vanilla extract

For the fruit and decoration:

100 g fresh cherries or blueberries
100 g fresh raspberries and strawberries
1 T cocoa powder
honey

Method

1. Preheat the oven to 180ºC. Spray a 21-cm springform tin with non-stick spray and line the inside wall of the tin with baking paper.

2. Half-fill a medium-sized pot with water and place it over medium heat. Place a heatproof glass bowl over the pot to create a double-boiler, then add the chocolate to the bowl. Melt the chocolate while stirring. When the chocolate has melted, remove the bowl from the heat and whisk in the sugar and olive oil. Add the egg yolks, vanilla, hazelnuts, cocoa powder and salt, and whisk to combine.

3. Add the egg whites to the bowl of a stand mixer and mix with the whisk attachment until soft peaks form. Fold the egg whites into the chocolate mixture and mix to combine, but do not overmix. Pour the batter into the springform tin. Reduce the oven’s temperature to 160ºC and bake for 25 minutes until a knife comes out mostly clean, but with some fudgy batter still on it. Allow the torte to cool before popping it out of the tin.

4. Add the cream to a clean mixing bowl. Whisk until it begins to thicken, then add the rest of the ingredients. Continue whisking until soft peaks form. Spoon the cream onto the torte and top with fresh cherries and berries. Dust with the with cocoa powder and drizzle over some honey before serving.

Find more chocolate recipes here

Extracted with permission from "The Good Stuff" by Karl Tessendorf and published by Penguin Random House South Africa.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Champagne-and-blackcurrant celebration cake

Aimee’s rugelach

Pistachio-and-cherry cake stack

Citrus palmiers

Tea-based Dark and Stormy

Melting moments

Loukoumades (Greek doughnuts)

Reindeer chocolate shortbread cookies

Peanut butter-and-chocolate spider cookies

Amarula milk tart

Audrey’s chocolate brownies

Chocolate torte with berries and whipped cream

Chocolate torte with berries and whipped cream

Ingredients

Method