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This can be made with:

  • International

  • Birthday

  • Expert

  • 8


  • 60


Preparation method
  • Preheat oven to 180°C.

  • Grease and line the base of a 20 cm. spring form tin.

  • Place dark chocolate and butter in a bowl, and melt over hot water, or in a microwave on low setting.

  • Stir until smooth and allow to cool slightly.

  • Beat egg yolks until foamy and gradually stir into the chocolate.

  • Stir caster sugar, sifted flour and baking powder in.

  • Beat egg whites until soft peaks form and fold through the chocolate mixture.

  • Pour into the tin and bake for 25-30 minutes, until cooked and then place on a rack to cool.

  • Prepare the mousse.

  • Combine the ¼ cup of milk, Royal Crème Caramel powder and caramel topping in a heavy-based saucepan.

  • Bring to a boil, stirring constantly, and cook for one minute.

  • Remove from heat, add the Cadbury Dairy Milk chocolate and stir until smooth.

  • Set aside to cool.

  • Beat together the Dream Whip powder and the ½ cup of milk, cream, cinnamon and vanilla essence, until thick.

  • Add the caramel chocolate mixture and stir gently to combine.

  • Soften the gelatin in 2 teaspoons of cold water and then dissolve over hot water or in the microwave on a low-heat setting.

  • Stir into the caramel mousse mixture.

  • Pour the mousse mixture over the cake and chill for 2-3 hours or until the mousse is set.

  • Decorate with Pistachio Toffee.

Make a meal plan
  • ¼ cup of slivered pistachios
  • 4 tablespoons cold water
  • 1 teaspoon vanilla essence
  • 2 teaspoons gelatin
  • 1 teaspoon cinnamon
  • 1 sachet of Dream Whip powder
  • ½ cup of cream
  • 125g dark chocolate, roughly chopped
  • ¾ cup of milk
  • ¼ teaspoon baking powder
  • 1 sachet of Royal Crème Caramel Powder and caramel sauce
  • 1½ cup of caster sugar
  • 3 tablespoons flour
  • 3 eggs, separated
  • 50g butter
  • 200g Cadbury Dairy Milk Chocolate, roughly chopped
  • KRAFT Cream Cheese Spread
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