Our Featured Recipes

Ready your chef's hat as we bring you easy-to-bake recipes of classic breads, cakes & pastries from different areas of the globe. Let these inspire you to improve your craft and take your baking expertise to the next level.

Have a recipe you want to share? Email us at info@sonlie.com and we just might feature your amazing recipe on our website and Facebook page.

 

Moist Chocolate Cake

INGREDIENTS:
280g – All Purpose Flour
5g – Baking Powder
9g – Baking Soda
60g – Bensdorp Cocoa Powder
225g – Butter
400g – Egg
30g – Favorite Mocha (colouring)
150g – Hot Water
200g – Mohrenglanz Dark Chocolate
400g – Sugar
4g – Salt

 

PROCEDURE:
  1. Pre heat oven to 350F. Line with paper liner 4 pcs. 8×2 round pans.
  2. In a stainless bowl, melt butter and Mohrenglanz Dark Chocolate, then add in sugar and Bensdorp Cocoa Powder. Mix well.
  3. Add eggs one at at time, then mix in hot water and Favorite Mocha and add to batter mixture.
  4. Combine and sift together all-purpose flour, baking powder, baking soda and salt.
  5. Fold in to wet mixture until well blended.
  6. Deposit into prepared pan and bake for 15-18 minutes. Let it cool before frosting.

 

FUDGE ICING:
100g – Bensdorp Cocoa Powder
50g – Butter
150g – Egg Yolk (Approx. 5 pcs.)
530g – Evaporated Milk
200g – Sugar
30g – Frio Cold Custard

 

PROCEDURE:
  1. In a thick bottom sauce pan, mix all the ingredients until Bensdorp Cocoa Powder is dissolved.
  2. Cook the mixture over medium-high heat until it thickens.
  3. Let it cool before using it. For better application, let it cool overnight.

 
 

Chocolate Fruit Tart by Jimbo de Panadero Chocolate Crinkles