Meet Khaya Mzongana, a Pretoria-based chef, food stylist and food writer, and (nominee for best Design & Décor at the Conde Nast House & Garden Gourmet Awards 2017), and BOSJES Kombuis', executive chef, Kim Cox. Plus chef Kim Cox shares a special flourless chocolate cake recipe below.
Image: Marc Hervè
Khanya Mzongwana
Chef Khanya is a food stylist, recipe developer and food writer based in Pretoria. Her work is inspired by her deep reverence for nature and her love and respect for raw ingredients.
‘I am currently working on my first book, a small, beautiful cookbook and food memoir which will be all about eating wisely (and deliciously!) for the betterment of your mental health. It's a testament to how much of how you feel can be controlled, or at least managed through the foods we eat. It's extra special to me because I'm doing it independently and I'm working on it with people I really love. I don't want it to be perfect like other books, it will be more of a fun, friendly handbook with approachable recipes, sharing what I've learned on my own personal road to wellness, with tips on eating your way to a healthy brain and a happy gut—affordably and effortlessly.’
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Image: Adam LetchKim Cox
BOSJES Kombuis is in the capable hands of executive chef Kim Cox, who has gained valuable experience setting up and working in kitchens on farms such as Eight Restaurant at Spier and the Deli at Boschendal. She also opened the former Bacon Bar at Le Quartier Francais. Kim shows great interest and dedication to locally sourced ingredients that rings true to her philosophy of supporting ethical farming, pasture-reared animals, naturally or organically grown vegetables, and SASSI green-listed seafood. Chef Kim explores delicious, seasonal, modern, comfort food at BOSJES Kombuis where she, along with her team, humbly provide a platform to showcase the best of the Breede Valley, from its people to its produce.
Image: Unsplash
Flourless Chocolate Cake
Ingredients
200 g unsalted butter
200 dark chocolate (70%)
1 tablespoon strong coffee
6 large free-range eggs
250 g caster sugar
70 g cocoa powder
Method
1. Preheat the oven to 160ºC.
2. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
3. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
4. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
5. Separate the egg yolks and whites. Whisk the egg whites for 1 to 2 minutes, or until soft peaks stage.
6. Add the sugar to the yolks and beat until pale in colour. Sift in the cocoa powder and 1 pinch salt, then gently fold through to combine.
7. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
8. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
9. Serve with fresh berries and cream
Feature Image: Marc Hervè; Sam Linsell
