Tag Archives: chocolate

Chocolate Pear Pudding

Rich, gooey goodness paired with soft, sweet freshness… sounds heavenly, huh?

Chocolate Pear Pudding

Chocolate Pear Pudding

Peas and carrots ain’t got nothing on chocolate and pears. They just go together.

A while back I received a copy of Willie Harcourt-Cooze’s recipe book Willie’s Chocolate Factory Cookbook. From cacao with your fried egg to cacao under the skin of your chicken, there’s no way not to enjoy the flavours of cacao and chocolate.

Excuse me for waxing lyrical there for a moment… It’s  the sugar high.

Not one for doing things by the book, I changed up Willie’s recipe for Gooey Chocolate Pudding. Mainly because all I can afford is the 70% stuff instead of his brand of cacao (available at R100 per 100g from Woolies).

How about some canned pears? Yep. What’s this – a leftover lime? In goes the zest.

Willie’s Goey Chocolate Pudding with Sam’s amendments

(3 large ramekins of pudding)

100g Lindt 70% Excellence (or 90g of Willie’s cacao)
100g unsalted butter
87.5g castor sugar
3 eggs
1ts vanilla extract
1 tin canned pears, halved
zest of 1 lime

Chocolate and Pears like... honey and bears?

Chocolate and Pears like... honey and bears?

I know a recipe for 3 servings is odd but this is just one of  those puddings.

Preheat oven to 160 degrees celcius with the fan. Grease or spray your pudding ramekins.
Melt the cacao or chocolate with the butter and 30g of castor sugar in a heatproof bowl set on top of a pot of simmering water.

Beat eggs, remaining sugar and vanilla together lightly. Until pale yellow.

Fold cacao mixture gently into egg mixture.

Place 1 canned pear half in bottom of each ramekin.

Divide the mixture between the ramekins.

Now, here’s the thing. The original recipe is for 6-8 pudding ramekins. Due to not having said amount of ramekins, we had to go with three. They were quite large. So while the recipe states bake for 12-15 minutes, I found it to only be ready in 20-25 minutes.
The trick is to wait for the tops to rise and crack, then you’ll know. That’s really the better indicator than a stupid kitchen timer shaped like egg.

Once done, serve with a dollop of creme fraiche and a sprinkling of lime zest.

Willie’s Chocolate Factory Cookbook (Hodder & Stoughton)

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Chocolate Eggs

Chocolate eggs

Chocolate eggs

Easter is over, I know, but can one’s love of chocolate really be boxed into a religious weekend? Don’t think so. Chocolate is an all-year thing.

Last week I received a copy of Willie Harcourt-Cooze’s Willie’s Chocolate Factory. It’s an indulgence at the very least! From Venezuelan Hot Chocolate to chocolate risotto, it seems there’s nothing that wouldn’t do well with a sprinkling of cacao.

The word ‘chocolate’ is a bit misleading – the added ingredient is actually 100% cacao. Since this isn’t readily available in SA (not Willie’s brand, anyway) the closest I was going to get was Lindt’s 85% Dark Chocolate. Since I’m not a dark choc fan particularly, it tasted like 100% to me.

Lindt 85%

Lindt Excellence

My first experimentation was rather safe:

Fried eggs with grated chocolate on top (well, cacao if I had).

I know you’re thinking eew, but think wow instead. It’s a creamy, indulgent alternative to pepper. The bitter notes of the chocolate are perfectly complemented by the soft, silky taste and texture of the egg yolk. It’s one of the more interesting tastes I’ve yet experienced.

Give it a try. You can do it like I did – one with chocolate, one without – in case it’s kak.


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Top Deck Cupcakes

Do you really need an excuse or occasion to bake cupcakes? I certainly don’t, but a new recipe for icing is more than enough motivation.

Top Deck Cupcakes with Roux icing

Chocolate below, white on top...

When someone calls their recipe “The Best Frosting I’ve Ever Had“, that’s really putting your neck out there. And who am I to disagree without shoving spoonfuls down my throat first, just to make sure I tasted right the first time.

And that’s just what I did. Chocolate cupcakes with white icing look so much cooler than vanilla cake with chocolate icing, no? It’s the Top Deck of cake.

The secret to this icing is the sort-of ‘roux’. Click here for the recipe and you’ll see what I mean.

I only ate three myself. I gave the other 21 to neighbours and colleagues. I deserve a Top Deck slab for my charitable ways…


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