RECIPES
Celebrating world chocolate month…
Available from the Spar recipes website: https://www.spar.co.za/
In celebration of World Chocolate Month, brighten up your day enjoy these sweet recipes and make your day sweeter…
Indulgent Chocolate Cake
Try this divine chocolate cake. It’s perfect for a special occasion or just for spoiling those you love.
WHAT YOU NEED
500ml SPAR sugar
500ml SPAR self-raising flour
2ml SPAR salt
250g SPAR choice butter or margarine
250ml SPAR cocoa
250ml water
2 SPAR eggs
125ml buttermilk
5ml bicarbonate of soda
5ml vanilla essence
TO DECORATE
Cooking chocolate to make Chocolate leaves. See hints and tips.
FOR THE CHOCOLATE ICING
250g SPAR icing sugar
125ml SPAR cocoa
75g SPAR choice butter or margarine
75ml buttermilk
HOW TO DO IT
1. Sift the sugar, flour and salt together.
2. Heat butter or margarine, cocoa and water to boiling point. Pour over the
sifted dry ingredients and mix well.
3. Beat eggs, buttermilk, bicarbonate of soda, vanilla essence and cinnamon
together and add to flour mixture.
4. Mix till smooth and pour into a 24cm square greased baking tin.
5. Bake at 180 degrees C for about 45 min or until a tester comes out clean.
6. Icing: Heat all the icing ingredients together and cool. Pour over the cooled
cake.
7. Decorate with chocolate leaves. Keep the cake in the fridge before serving.
CHOCOLATE LEAVES
You can use any leaves that are not hairy or too limp. Ivy and rose leaves work well.
• Place a few blocks of cooking chocolate in a jug.
• Melt the chocolate in the microwave.
• Place the chocolate in the microwave for 20 – 30 seconds at a time. Stir until
it melts. Chocolate melts from the inside so it is important to stir even if the blocks of chocolate are still whole.
• Make sure the leaves are dry before starting. Using a small brush paint the
leaves on one side with the chocolate.
• Make sure the chocolate covers the leaf but do not paint over the edges.
• Place in the fridge until the chocolate hardens.
• Gently pull the real leaf off the chocolate one.
• We brushed the leaves with gold lustre food colouring.
Chocolate Mousse
WHAT YOU NEED
250 ml SPAR fresh cream
250 ml castor sugar
125 ml cocoa powder
1 ml vanilla essence
15 ml SPAR milk
HOW TO DO IT
1. Whip cream until beginning to thicken.
2. Sieve over the castor sugar and cocoa and continue whipping until well
incorporated and thick.
3. Add in essence and milk.
4. Spoon into suitable glasses and chill for about 1 hour before eating to allow
the sugar to dissolve completely for a velvety smooth texture.
5. Decorate as desired. Whipped piped cream, cherries with their stalk or SPAR Chocolate & Hazelnut or Vanilla Wafer Sticks look good for entertaining.
Chocolate Decadence
WHAT YOU NEED
5 ml SPAR honey
½ tub SPAR Crème Fraiche
1 pack SPAR Freshline meringue nests
1 punnet SPAR Freshline strawberries, hulled
HOW TO DO IT
1. Break the chocolate into its 10 squares and melt them in a bowl in the microwave, at 60 % Power for 2 ½ minutes. Stir in the honey, and set aside for 5 minutes to just cool off slightly but remain liquid.
2. Stir the Crème Fraiche into the chocolate.
3. Place a few strawberry slices into each meringue nest, top generously with the chocolate ganache, and serve a few more strawberries around on the plate.
Chocolate Pancakes
WHAT YOU NEED
1 cup SPAR Milk
1 egg
2 tbsp SPAR Margarine
1 cup SPAR Flour
5 tbsp cocoa powder
¼ cup SPAR Sugar
½ tsp baking powder
½ tsp salt
SPAR Castor Sugar
Toppings such as fruit, jam, whipped
cream, etc..
HOW TO DO IT
1. Place the egg, milk and margarine into a bowl and whisk together until well
blended.
2. In another bowl, combine the flour, cocoa, sugar, baking powder and salt.
Mix well.
3. Add the milk mixture to the dry mixture and whisk until all ingredients are well blended, and the consistency of the batter is smooth.
4. Add a teaspoon of sunflower oil to the frying pan. Heat to medium to low heat, depending on your stove.
5. Once hot enough, pour a quarter of a cup of the batter mixture into the pan.
6. Flip the pancake once the batter has set around edges. Continue cooking until the pancake is firm.
7. Once the pancakes are cooked, sprinkle over some castor sugar and
add your favourite toppings (optional).
Luxury Chocolate Brownies
WHAT YOU NEED
1 tub SPAR Brownie mix (+200 ml SPAR milk as per instructions)
ADD ONE OF THESE INGREDIENTS
• 75 ml coconut + 1 slab peanut brittle, crushed OR
• 75 ml coconut + 49g bar Peppermint Crisp chocolate OR
• 75g tub glace cherries, chopped + 2 Lunch Bar chocolates OR
• 80 g slab white chocolate, chopped + 1 small jar Maraschino cherries,
drained, rinsed and patted dry, then chopped
HOW TO DO IT
1. Preheat oven to 180 º C. Coat a medium size 5cm deep baking pan with nonstick baking spray, or line with a sheet of baking paper.
2. Mix the basic Brownies according to the on-pack instructions.
3. Gently blend in the additional ingredients and pour the mixture into the prepared baking pan.
4. Bake for 15 – 20 minutes. Cool in the pan, then cut neatly into 12 equal-size bars.
5. Transfer onto a rack and pack in layers when completely cooled.
6. Sieve icing sugar over the top layer and close the box.
Black Forest Stack
WHAT YOU NEED
1 SPAR Freshline chocolate Swiss roll
1 can pitted black cherries, drained
and syrup reserved
250 ml SPAR fresh cream, stiffly whipped
175 ml black cherry low-fat yoghurt
1 large Flake chocolate
HOW TO DO IT
1. Slice the swiss roll into 6 slices and place one on each dessert plate.
2. Drizzle a little of the canned cherry juice over each one to moisten.
3. Spoon the cherries onto this.
4. Gently combine the whipped cream and yoghurt and spoon over to cover
the cherries.
5. Sprinkle the chocolate over and serve immediately.
