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Chocolate Mix

Quick Fix

Dense Chocolate Mug Cake


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



  • 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

No Bake Awesomeness

White Wine & Berry Jelly



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



  • 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

Berry Jelly
Quick Brownie

Elaborate Baking

Brownie to Die For



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.



  • 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

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