Es’s Vegan Chocolate Cake with Vegan Ganache

Es’s Vegan Chocolate Cake with Vegan Ganache

Es’s Vegan Chocolate Cake with Vegan Ganache

TRH Es's Vegan Cake and Microwave CheesecakeTRH Es's Vegan Chocolate cake with Vegan Ganache

Ingredients
500ml cake flour
100g Rodelle baking cocoa (I love using Rodelle with its rich flavor, and you have a nice dark chocolate cake due to the dark Dutch cocoa)
10ml baking soda
5ml baking powder
pinch of salt
450ml original coconut milk (Silk)
10ml white vinegar
320g sugar in the raw – Natural Turbinado Sugar
320ml VOO (Virgin Olive Oil)
10ml vanilla extract

Vegan Chocolate Ganache
250g Organic Vegan Chocolate: – I used Green&Blacks Organic Dark Chocolate with 70% Cocoa
150ml original coconut milk (Silk)
Any fresh berries to decorate (strawberries, raspberry or cherries) or any combination.

Cake Directions:
Preheat the oven to 315F and line a 9-inch spring form cake tin with baking paper, and grease the sides.
Mix the flour, cocoa, baking soda, baking powder and salt into a bowl. Mix with a hand whisk till smooth and no lumps visible.
In a separate bowl, mix the milk, vinegar, sugar, oil, and vanilla and whisk till sugar dissolved and all combine.
Mix the wet and dry mixture together and by using a hand whisk mix till smooth.
Pour the mixture in your spring form cake tin and bake for 40 minutes or until a cake tester comes out clean. Turn off the oven, and leave for another 5 minutes in the cooling oven.
Place your pan (with the cake) on a wire cooling rack and let it cool down.
After about 10-15 minutes you can open the spring form pan and take out the cake and remove the base of the pan, and leave the cake on a wire rack till cold and ready for decorating.

Ganache Directions:
Cut the chocolate into small pieces. I used a large knife and cut the chocolate slabs into small pieces. Less mess and very easy.
Combine the milk and chocolate in a glass bowl and microwave for 1 minute on high (the time will depend on the wattage of your microwave). Be careful, do not cook the milk and chocolate.
Use a metal spoon and stir till chocolate melted and you have a smooth consistency.
Set aside and let the mixture cool down for an hour or two, till thickened but still pourable.
Pour the cooled and thickened ganache over the cake and let is run down the sides, or spread as you will do with regular frosting.
Decorate with berries and fruit, get creative and enjoy!

Original Source: deliciouseveryday
Highly modified, tried and tested by: Esme Slabbert

Gail’s Banana & Caramel Oil free Sponge Flan

Gail’s Banana & Caramel Oil free Sponge Flan

TRH Gail's Banana & Caramel Oil free Sponge Flan

Ingredients
3 extra large eggs (I used Jumbo eggs)
250 ml castor sugar
300 ml selfraising flour
45 ml water
Heat oven to 180C
Cream eggs and sugar
Add sieved flour and add water
Grease a flan pan well & sprinkle lightly with flour. Pour mixture into pan and bake for 15 minutes. Let cool and fill with filling of your choice

Fillings :
•sweet cream with any canned fruit
•caramel treat, fresh cream & banana
•thick custard, canned fruit with fresh cream

** I filled with sliced bananas, spoon caramel treat over bananas. Top with whipped 250 ml fresh cream and drizzled rings of chocolate ganache over cream making a design with a toothpick.
Decorate with maraschino cherries

Recipe credit : Feriel Sonday
Prepared, tried and tested by: Gail Haselsteiner

Denzy’s Peaches & Jelly Dessert

Denzy’s Peaches & Jelly Dessert

TRH Denzy's Peaches & Jelly Dessert

INGREDIENTS
1 can peaches chopped
750g cape fruit yogurt
2 packets orange jelly
half cup condensed milk
Fresh Mint for garnish

METHOD
Mix both packets of jelly with 2 cups of hot water and 2 cups cold water.
Let it cool and and pour half the jelly in glasses to created bottom layer.
Put in fridge to set.
Mix condensed milk with the other half of the jelly and pour over set jelly to created middle layer.
Put back in the fridge to set.
Mix chopped peaches and yogurt together and dish into glasses to created the top layer.
Finish with a slice of peaches and mint leave.

Prepared, tried and tested by: Denzel Koenana

Notes: Marlene-Rick Harker
My granddaughter (7yrs) wanted to help make your dessert but we used strawberries instead .. this is her strawberry version of your Peach dessert.

TRH Nikita's presentation

Strawberry, Peaches and Cream Jelly

Strawberry, Peaches and Cream Jelly

TRH Strawberry, Peaches and Cream Jelly1  TRH Strawberry, Peaches and Cream Jelly2

Round Jelly/ baking mold dish (7-8 cup size) BUNDT PAN
Ingredients
1st layer:
• 2 pkts Original strawberry jelly
• 2tsp gelatine powder
• 2 cups hot water
• 1 ½ cups cold water
1 can peaches in syrup (400g-450g)
2nd layer:
• 2tbsp unflavoured gelatine
• 1 can condensed milk (390g-420g)
• ½ cup cold water
• 1 ½ cups boiling water
Method
• In a bowl, open the strawberry jelly and, add 2 cups of boiling water and stir until the gelatine is fully dissolved. Then add, 1 ½ cups of cold water, to it. Put into the fridge until the gelatine thickens to the consistency of raw eggs. Drain the peaches (keep the syrup for 2nd layer) and arrange them on the bottom of the mold. Carefully spoon the thickened mixture over the arranged peach slices and refrigerate until gelatine is set but not firm (should stick to fingers when touched). (This process takes about 1hr-1.5hr).
• Two-thirds way of above time, in a bowl, add ½ cup of cold water and sprinkle 2tbsp of unflavoured gelatine and let sit for about 8-10 mins to allow gelatine to absorb the water. Then mix in 1 ½ cups boiling water and stir for about 2 mins until gelatine is fully dissolved. Add in the condense milk and the peach syrup and stir until the mixture is smooth. Put this mixture in the fridge until it is slightly thickened. By now, 1st layer should be set so gently spoon the 2nd layer into the mold over the peach and strawberry layer. Refrigerate overnight or until firm.
Notes
• To quickly unmold your mold…..fill in a basin or sink with warm water. Dip the mold just up to the rim into for 10 secs. Lift from water holding upright, and give a gentle shake to loosen the gelatine from the mold. Put a cold, moistened plate (one you could have put into fridge for 10 mins) over top of the mold and invert the plate and mold together. Carefully lift the mold up and if gelatine doesn’t let go, dip mold in warm water again and try again.
• Use different fruit combos like orange and mango or strawberries and cream etc, etc. Be daring to try out new combos. DO NOT USE FRESH PINEAPPLES, PAWPAWS or KIWIFRUIT or it will not set, due to their natural enzymes.
• Vegetarian gelatine is available too. Don’t be scared to use it as it will never make your jelly rubbery or chewy. All it does is to stabilize the jelly and all professional cooks use it. You don’t want to make a whole tray and have to not be able to show half of it because it didn’t cut well. I never have to line my dishes as the gelatine gives me perfect slices with none to waste. Embrace gelatine, because it is awesome!

Prepared, tried and tested: Veeran N Saroj Sami

Eggless cheese scones

Eggless cheese scones

TRH Eggless cheese scones

  • 1 x can (330ml) sprite
  • 1 x 250ml fresh cream
  • 1 x cup grated cheese
  • 5 x cups self raising flour

Method:
– Add all the ingredients into a bowl.
– Using a knife mix well till it forms a dough.
– Turn out onto a floured surface and knead for 2 minutes.
– Using a cookie cutter or a cup cut out round pieces and place on a baking tray.
– Bake in a preheated oven @ 200 degrees for 10 – 20 minutes or till the tops become a little bit golden, all depends on your oven.
– Once baked, let it cool before cutting it open and enjoy with fresh cream, and jam.

It the same as my other scone recipe the difference is that I added cheese, but you can add anything you like. For example cranberries, cherries, dried fruit and nuts.

Prepared, tried and tested by:Bobby Swanson‎

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