2 delicious chocolate dessert recipes

Not only is chocolate delicious, but it's also an excellent antioxidant. Here are two great recipes to try.

Serve the fondu with slices of apples or pears, thick slices of banana, orange segments, strawberries or pineapple chunks.

• Preparation: 5 minutes
• Cooking time: 10 minutes

Ingredients:

• 250 ml (1 cup) of semi-skimmed condensed milk
• 50 g (1/4 cup) sugar
• 50 g (1/4 cup) of cocoa powder
• 15 ml; (1 tbsp. ) vanilla extract
• 175 g (3/4 cup) semi-sweet chocolate chips

1. Whisk the milk, sugar, cocoa and vanilla in a small saucepan until well blended. Add the chocolate chips.
2. Melt over a low heat for 10 minutes, stirring occasionally.
3. Pour into a fondue pan or a small slow cooker at a low temperature.

Nutritional value: Calories: 128; protein: 3 g; carbohydrates: 20g; fibre: 1 g; fat: 5 g (total); saturated fat: 3 g; cholesterol: 4 mg; sodium: 33mg.

This sumptuous cake is bursting with antioxidants, and better eaten the following day. Once covered, it can be kept a few days at room temperature. Any leftovers can be frozen.

Preparation: 2 hours 20 minutes
Cooking time: 40 minutes

Ingredients:

• 350 g (1 1/2 cup) half pecans
• 200-250 g (1 cup) sugar
• 175 g (3/4 cup) semi-sweet chocolate
• 6 eggs, separated
• 50 g (1/4 cup) cocoa powder
• 75 ml (1/3 cup) orange juice
• 5 g (1 tsp. ) grated orange zest
• icing sugar (optional)
• orange wedges (optional)

Instructions:

1. Preheat the oven to 180 °C (350 °F). Spray a 25 cm (10 inch) quick release baking tin with cooking spray.
2. In food processor, combine the pecans with 110-125 grams (half a cup) of sugar until finely ground. Add the chocolate and mix. Set aside.
3. Using an electric mixer at high speed, beat the egg whites until they form soft peaks. Gradually add 110-125 grams (half a cup) sugar and continue beating the egg whites to stiff white peaks.
4. In another bowl, beat the egg yolks for about four minutes, or until thickened. Add the cocoa, orange juice and zest, and beat into the mix. Stir in the pecan mixture. Stir a quarter of the egg whites and then the remaining egg whites in two stages. Pour into the tin.
5. Bake for about 40 minutes or until a knife inserted into the centre comes out clean.
6. Leave to cool on a rack two hours, and then, using a knife, remove the cake from the tin. You can sprinkle the cake with icing sugar and garnish with orange slices.

Nutritional value: Calories: 205; protein: 4 g; carbohydrates: 21 g; fibre: 2 g; fat: 14 g (total); saturated fat: 4 g; cholesterol: 79 mg; sodium: 25 mg.

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