Tag Archives: chocolate

Cappuccino Mousse Slice with Berries From Heaven

Impressive, easy, and not at all healthy.

Preparation time 45min. Refrigeration time 3h or overnight.

250g plain chocolate biscuits
155g unsalted butter, melted
1 cup thickened cream, whipped
2 tsp cocoa powder (I found that this was too much. 1 tsp would do)
Cappuccino mousse filling:
185g dark eating chocolate (I used Lindt 70% Cocoa dark chocolate)
1 egg, separated
2 tsp instant coffee granules
½ cup thickened cream, whipped
¼ cup castor sugar
Berries from heavenmix:
½ cup frozen mixed berries
2 cups red seedless grapes
1 small ripe banana, sliced vertically
¼ cup raw almonds
¼ cup walnuts
100g Lindt Strawberry dark chocolate, broken into coarse pieces

Grease a 20cm x 30cm rectangular slice pan. Line with baking paper.

Process biscuits (or crush them with a rolling pin) until fine. Add to bowl and mix through the butter until the mixture is thoroughly wet. Press the mixture over the base of the pan. Refrigerate for 30 minutes.

Make cappuccino mousse filling:
– Whip ½ cup of cream. Melt the 70% dark chocolate.
– Combine melted chocolate, egg yolk and coffee granules in a medium bowl. Fold in the whipped cream.
– Beat the egg white and sugar in a small bowl with an electric mixer until it is thick and the sugar has dissolved.
– Fold the sugar mixture into the chocolate mixture in two batches.

Spread the mousse filling over the chilled base. Cover and refrigerate for 3 hours or overnight.

Whip 1 cup of cream and spread over the mousse filling. Dust with sifted cocoa (tip: place the cocoa in the sieve/sifter away from the slice and sift gently over the slice).

Loosely mix the berries from heaven ingredients together in a bowl.

Serve a small square of slice with a large spoon of the berries mix.

Use un-iced chocolate biscuits. Chocolate ripple are best.
This slice tastes better the next day.
Store in an airtight container.
Contains wheat, dairy, sugar, caffeine and raw egg.


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Posted by on May 12, 2013 in Food


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Coconut Flour Chocolate Cake

Coconut flour chocolate cake with chocolate ganache bacon frosting, from

Oh wow, here is the cake I have been waiting for! From, a nutritious and dense chocolate cake that is gluten-free, grain-free, legume-free, dairy-free and nut-free so it should be ok for anybody!

I may have to make two, just to try the different frostings: chocolate bacon ganache, and coconut honey frosting. Afternoon tea at my place anyone?

Visit the creator’s website for the recipe details:

Coconut flour chocolate cake with coconut honey frosting, from Paleospirit:

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Posted by on July 2, 2012 in Food


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Yes folks, you read it right, chocolate ganache bacon frosting. That’s right, chocolate frosting with bacon pieces! This recipe comes from Paleo Spirit and it sounds amazing. Or at least, you must agree that it sounds interesting (provided you eat bacon of course)? I love chocolate, bacon is good, so let’s see what romance these two conjur together. Results coming soon… (or if you’re good to me then I’ll even let you know when I make it 🙂

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Posted by on June 13, 2012 in Food


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Red Wine Chocolate Cake

This cake is decadence on a plate. Make no mistake, you can’t eat this everyday – it’s all about sugar, chocolate and wine (I think I heard your lips smack from here 😉 ). I’ve made this cake many times and it is a hit at dinner parties. The deep richness and density of the cake means that one little slice is perfectly satisfying. If we work hard, exercise hard and eat well then there’s no reason that we can’t have a little treat from time to time.

Serve with a couple of strawberries and a dollop of cream or with a raspberry sauce.

1 cup white rice flour
¾ cup almond meal
¼ cup soy flour
2 heaped tsp baking powder
1 cup cocoa powder
200g unsalted butter
2 cups brown sugar
4 eggs
400ml red wine*

Preheat oven to 180 degrees Celsius.

Prepare 26cm round springform cake tin by greasing and lining with greaseproof paper.

Sift together the flour, almond meal and baking powder into a medium bowl or container.

Place cocoa into a large bowl.

With a whisk, whisking continuously, slowly add wine to the cocoa until a watery chocolate paste is formed with no lumps.

In a large mixer bowl beat the butter until smooth and creamy. Gradually add sugar and beat well. Add the eggs one at a time, beating well between each egg.

While mixing, slowly pour the chocolate wine mix into the large bowl of ingredients. Reduce mixer speed and gradually add the sifted flour.

Pour into a prepared cake tin and bake at 180 degrees C for 90 minutes.

Alternative: pour mix into a muffin tray and make mini cakes to freeze for office treats or for short-notice events. Only bake the for 25-30 minutes if you do this, or until a skewer comes out clean.

* I like to use a high quality wine because it affects the flavor of the cake and because the remainder usually goes to the cook. 😉 A Shiraz or a Grenache really works well in this cake.

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Posted by on February 9, 2012 in Food


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