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Chocolate Fudge
As the season of sharing gifts is nearing here is another great idea for homemade treats to give as a gift. Ideal for gifting to the person that has everything 😉
Makes approximately 60 pieces of soft chocolate fudge.
Chocolate Fudge
Ingredients:
400g dark or milk chocolate
1 can condensed milk (497g)
1 Tbsp butter
1 cup icing sugar
55g chopped nuts, optional
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Method:
Using a heavy based saucepan, break or chop the chocolate into small pieces. Add the condensed milk and butter. Heat over low heat, stirring until the chocolate is melted and smooth. Beat the icing sugar into the mixture until combined. Press the fudge into a 20cm square tin, lined with greaseproof paper, smooth the top and press nuts into the surface. Chill in the fridge for 2 hours. Cut into squares. Alternatively pour the fudge into silicone moulds and leave to set in the refrigerator until set.
Homemade Chocolate Fudge
Here’s the link of how to fold the napkin
https://www.youtube.com/watch?v=6M2t0SN5NuY
Click here for details of where to purchase the Cape Malay & Other Delights Cookbook
Number 1 Birthday Cake
I made a number 1 birthday cake for my granddaughter, Aisha, who turned 1 last week. For this cake I made a double batch of my chocolate cake mixture. I drew a number 1 on a A4 paper, cut it out, then shaped the number 1 from there onto the cakes. With the left over cake pieces I made a chocolate trifle.
Chocolate Cake
To make the number 1 cake you will need to make 2 batches of chocolate cake mixture.
Ingredients for 1 cake:
3 large eggs, separated
3/4 cup sugar
1/2 cup cold water
1/2 cup cooking oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour
Method:
Preheat your oven to 180 degrees Celsius. Grease a 25cm x 20cm baking tin. In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.
Add the dry ingredients and fold it into the wet ingredients.
Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Pour the cake mixture into the prepared cake tin. Bake in a preheated oven at 180 degrees Celsius for approximately 15-20 minutes or until a cake tester comes out clean.
Now mix and bake the second layer as above.
Cool the cakes on a cooling rack
Draw and cut out a number 1 on an A4 paper
Place the number 1 shape in the centre of the cake, secure with toothpicks. Cut the cake around the number 1
Sandwich the layers together with chocolate butter cream
To make the butter cream you will need
125g soft butter
1 cup icing sugar
1/4 cup cocoa powder
Enough milk to make it spreadable
Cream the butter until smooth. Add the icing sugar and cocoa powder mix together. Add drops of milk to make the mixture soft and spreadable. Sandwich the 2 layers together using the butter cream.
Spread ganache over the cake
To make the ganache you will need:
400g good quality chocolate
200ml fresh cream
Method:
Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring spreading over the cake.
Decorate with sweets or as you like
I used the left over cake pieces to make a chocolate trifle. I’ll share the recipe in my next post.
Fig Jam / Preserve
Fig Jam / Preserve – Cape Malay Cooking & Other Delights – Salwaa Smith
Fig Jam
A very easy, no fuss recipe to make wholesome homemade fig jam. No preservatives, you won’t need any anyway, this jam is so good it will be gone in no time. Makes a great gift as well.
Ingredients:
1 kg ripe figs, trimmed and chopped into small pieces
2 cups sugar
2 cinnamon sticks
Rind and juice of 1 large lemon
Method:
Place all the ingredients in a deep stainless steel pot, cover and stand overnight at room temperature. The following day cook over low heat and stir to dissolve the sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 35 – 40 minutes or until thick and sticky. Mash figs gently to break up a little. Remove the cinnamon sticks and lemon rind, cool slightly. Seal in sterilised jars. Store for up to 2 months.
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