All Recipes | Shimzest

Quick Fix

Ingredients

Icing sugar 125grams

Butter 65 grams

Eggs 2

Flour 80 grams

Cocoa powder 35 grams

Baking powder 0.5 tsp.

Baking soda 0.25 tsp.

Milk 95 ml

Sunflower oil 20 ml

Method:

Melt the butter
In a large mixing bowl, combine all the ingredients and mix thoroughly
Transfer the batter into a container and refrigerate for at least 2 hours
Portion out the batter into a coffee mug up to half its height and microwave for 30 seconds to one minute or until the cake is cooked through
Garnish with roasted nuts/fresh berries/chocolate sauce/caramel sauce/scoop of vanilla ice-cream

Ingredients:

White Wine 1 bottle

Water 500 ml

Sugar 250 grams

Gelatin 20 grams

Rose water 15 ml

Elderflower cordial (optional) 5 ml

Assorted fresh berries 200 grams

Method:

Have the gelatin crystals in a small bowl and sprinkle some cold water over it until it’s just immersed
Allow the gelatin to soak for about 15 min
Heat the water and sugar until sugar is dissolved
Take sugar syrup off the heat, and while still warm, mix in the soaked gelatin until completely dissolved
Add in the white wine, rose water and elderflower cordial (optional)
Divide and pour half of the liquid mix into wine glasses or small glass bowls till one-third of its height
Reserve the other half of the jelly mixture in a jug at room temperature
Add some of the assorted berries in each glass/bowl, and allow the jelly mixture to set in the refrigerator
Once set, top with the remaining jelly mixture till it covers the glass/bowl just below the brim
Serve cold

Ingredients:

Butter 100 grams

Pumpkin seed oil/olive oil 40 grams

Dark chocolate of choice 180 grams

Brown sugar 180 grams

Whole eggs 100 grams

Egg yolks 17 grams

Milk chocolate chunks 100 grams

Hazelnuts (roasted) 75 grams

Cocoa powder 30 grams

Flour 90 grams

Vanilla extract 0.5 tsp.

Method:

Pre-heat oven to 170 degrees C
Sift together the flour and cocoa powder
On a double boiler, combine the dark chocolate, pumpkin seed oil/olive oil and butter
Leave to simmer gently, mixing occasionally, while the dark chocolate and butter melt, and combine with the oil
While the chocolate and butter melts, combine the eggs, egg yolks and brown sugar separately in a large mixing bowl and whisk until light and airy
Add in the molten chocolate mixture over the beaten eggs and mix thoroughly
Gently fold in the sifted flour and cocoa powder, followed by the milk chocolate chunks and hazelnuts
Pour the batter into a greased and parchment lined 8x8 inch brownie baking pan or a similar sized silicon baking tray
Bake at 170 degrees C for 25-30 min
Demould; divide into portions
Serve warm