“These old-school chocolate treats were inspired by the TASTE team’s shared memories of cake-sale cocoa bars, coconut snowballs and a 20-minute cake that can be baked in a box. These recipes aren’t all made with expensive chocolate either, but when a certain percentage of cocoa is called for, always stick to it as it’s often essential to make the recipe work.”
– Abigail Donnelly
CHOCOLATE MARIE BISCUIT FRIDGE CAKE
“This is a great recipe for school cake sales since it’s great value and easy to cut into bite-sized treats that go a long way.”
Serves 12
EASY
GREAT VALUE
Preparation: 20 minutes, plus 1 hour's chilling time
butter 350 g, softened
cocoa 4 T
icing sugar 3 T, sifted
condensed milk 4 T
Marie biscuits 1½ × 200 g packets, crushed
1 Mix all the ingredients together. Spoon into a lined 23 × 15 cm dish. Press down and chill for 1 hour. 2 Cut into squares or slices to serve and store covered in the fridge.
WINE: Cape Lightly Sparkling White
CHOCOLATE CUSTARD TART
“Marshmallow Easter eggs inspired this milk-tart-style dessert with fluffy Italian meringue. It serves 12, so it’s the perfect dessert for long-weekend entertaining.”
Serves 12
EASY
GREAT VALUE
Preparation: 45 minutes, plus 4 hours' chilling time
Cooking: 15 minutes
