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.

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Chocolate Fruit Tart

CRUST INGREDIENTS:

Salt – 5g
Sugar – 225g
Butter Dreams Margarine – 225g
Cold Water – 100g
Bensdorp DSR – 50g 
All Purpose Flour – 325g

Mohrenglanz Dark Chocolate (Use as needed)
Frio Cold Custard (Use as needed)
Fresh Fruits (Use as needed)

PROCEDURE:

  1. Sift flour and Bensdorp DSR.
  2. In a mixing bowl, rub together Butter Dreams Margarine, sugar, salt and flour mixture until crumbly in texture.
  3. Sprinkle cold water and bring together to form a dough.
  4. Divide the dough into 24 equal portions and fit into 3 oz. cupcake pan.
  5. Bake at 350 ⁰F for 12-15 minutes or until cookie dough is completely dry.
  6. Let it cool, coat the inner surface with melted Mohrenglanz Dark.
  7. To assemble, mix 100g Frio Cold Custard with 120g fresh milk or cold water until creamy.
  8. Pipe it to prepared tart shell. Top it with desired sliced fresh fruits.

Chocolate Crinkles

INGREDIENTS:

150g – Vegetable Oil
420g – Washed Sugar
200g – Eggs
100g – Bensdorp DSR Cocoa Powder
400g – All Purpose Flour
8g – Baking Soda
4g – Salt
200g – Powdered Sugar (Coating)

PROCEDURE:

  1. Pre-heat oven to 375F. Prepare baking sheet.
  2. Blend well flour, baking soda and salt.
  3. Using stand mixer with paddle attachment, mix all together vegetable oil, washed sugar, eggs and Bensdorp DSR cocoa powder until well incorporated.
  4. Blend in dry ingredients to batter mixture
  5. Rest for 10 minutes. Scale the cookie dough about 25g-30g, roll it to powdered sugar and place on the prepared cookie/baking sheet at least 1-inch apart from the others.
  6. Bake for 7-8 minutes
  7. Serve and enjoy!

Moist Chocolate Cupcake

INGREDIENTS:

280g – All Purpose Flour
5g – Double Star Baking Powder
9g – Baking Soda
4g – Salt
60g – Bensdorp DSR Cocoa powder
400g – Sugar
225g – Butter Dreams Margarine
200g – Mohrenglanz Dark
400g – Eggs
30g – Favorite Mocha
150g – Hot Water

PROCEDURE:

  1. Pre heat oven to 350 ⁰F. Prepare muffin pans or cupcake moulds lined with baking cups.
  2. In a stainless bowl, melt Butter Dreams Margarine and Mohrenglanz Dark. Add in sugar and Bensdorp DSR and mix well.
  3. Add eggs one at a time. Mix in hot water and Favorite Mocca and add to batter mixture.
  4. Combine and sift together all-purpose flour, Double Star Baker baking powder, baking soda and salt.
  5. Fold in to wet mixture until well blended.
  6. Deposit into prepared pans or moulds and bake for 15-18 minutes. Let it cool before finishing.