Derick’s Grand Finale Bakes

Recipes by: Derick

Derick's Grand Finale Bakes

Dark Chocolate Torta with Kumquat Marmalade

5 eggs
250ml castor sugar
125ml castor sugar mixed with a splash of
water in a saucepan
225q butter, cubed
400g 70% dark chocolate


600 g ripe kumquats halved lengthwise
100 g granulated sugar
1 x cinnamon stick
2 x star anise
100ml water
Pinch of salt

  1. Cut the kumquats in half lengthwise.
  2. Place all the other ingredients in a small saucepan and bring to a simmer until the sugar is dissolved, add the kumquats and fold through.
  3. Reduce heat and simmer for 30 min.
  4. Allow to cool completely. (For this tart recipe you need the fruit to be firm enough to arrange at the bottom of your cake pan)


  1. Preheat the oven to 100°C and grease a 24cm cake tin bottom lined with baking paper.
  2. Place the eggs and 250ml castor sugar in a stand mixer with a whisk attachment and beat until pale and thick.
  3. Place a saucepan with the 125ml castor sugar over a low heat until it melts, then cook until small bubbles form and it turns to syrup.
  4. Melt the butter and chocolate in a bowl over a double boiler. Add the sugar-syrup to the chocolate and mix through.
  5. While the stand mixer with the eggs is mixing slowly, add the chocolate mixture and beat until well mixed.
  6. Arrange the halved kumquats face down over the bottom of the pan. Pour the mixture into the prepared cake tin. Place on a dishcloth in an ovenproof dish and fill the dish halfway with water. Bake for 1 hour, remove from the oven dish and leave to cool.
  7. Refrigerate for 2 hours before decorating and slicing.
  8. Note: my original vision was to create savory crust pastry shards with parmesan cheese as decoration but also a flavor additive that would elevate the tart. During the challenge, I used very good quality Parmesan cheese shavings and pink peppercorns – these flavors I know go very well with high-quality dark chocolate.
  9. Experiment, it’s a wonderfully versatile recipe.

Creme Brulee Kolwyntjies

2 cups whole milk 473mL
1 vanilla bean split lengthwise
6 egg yolks
2/3 cup sugar 135g
1/4 cup cornstarch 37g
1 tbsp unsalted butter 15g, cold

  1. Cut the vanilla bean lengthwise then use a spoon or knife the scrape the seeds out. Add the milk and vanilla bean to a medium saucepan, heat then place over medium heat and bring to a gentle boil.
  2. Immediately turn off the heat and set aside to infuse for 15 minutes.
  3. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
  4. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
  5. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  6. Remove from the heat and stir in the butter. Let cool slightly.
  7. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Vanilla Cups

2 1/2 cups flour
1 teaspoon baking powder
Half teaspoon salt
Quarter teaspoon baking soda
Four eggs
1.5 cup sugar
One cup oil
One cup of buttermilk
2 teaspoons vanilla paste

  1. Beat the eggs sugar oil butter milk and vanilla paste till smooth and fluffy
  2. Sift the flour baking powder salt and baking soda. Add spoons full to the egg mixture and mix on low speed.
  3. Combine everything and mix till just combined. Do not over mix
  4. Grease two cupcake pans well
  5. Fill each cup 3/4 from the top and bake at 170° for 10 minutes
  6. Allowed to cool for 15 minutes then turn out onto a cooling rack. Chill completely before icing.
  7. Spread a generous layer of the Creme Patisserie over each cupcake. Dust generously with castor sugar. Use a gas flame to caramelize the castor sugar. Serve immediately.

Chocolate Cinnamon Rolls

For the dough:
3 cups cake flour
1 tsp Royal Baking Powder
1 cup warm milk
2 large eggs
3 tablespoon sugar
10 g instant yeast
1 teaspoon salt

  1. Dissolve the sugar in the hot milk. Add the yeast and allow it to bloom for 10 minutes. Whisk the eggs into the milk mixture. In a mixing bowl create a well in the center of the dry ingredients and add the yeast mixture.
  2. Mix through and allow to rest for 15 minutes. Turn out on a work surface and add the salt. Using your hands work the dough until the salt is fully incorporated. Knead the dough for 10 minutes. Set aside in a greased bowl and allow to rise to double the size – roughly 60 minutes.


60g butter softened
50g treacle sugar
2 tab ground cinnamon
80g good quality dark chocolate cut into thin shavings or grated

  1. Once the dough has risen, knock back and gently work it into a rectangular shape roughly 50 x 30 cm.
  2. Mix all the ingredients for the filling except the dark chocolate. Spread the mixture evenly over the surface of the dough.
  3. Sprinkle over the dark chocolate. Create a roll and cut roulettes of about two or 3 cm in thickness.
  4. Shape to your desire and allow to proof for 45 minutes to an hour. Bake at 200°C for 15 minutes. Glaze with melted butter. Enjoy!

Baked Gnocchi pockets with courgette and Burned Sage Butter


1 kg orange sweet potatoes
300q type ‘O’ flour, plus extra
0.5 tsp Royal Baking Powder
0,5 tsp ground nutmeg
5ml salt, plus extra for boiling
1 egg
Olive oil

  1. Preheat the oven to 180°C. Prick the sweet potatoes with a fork and bake for 1 hour or until soft. Leave to cool slightly, then peel and mash. Add half the flour, 5ml salt, baking powder, nutmeg and egg. Mix till a dough forms, you need a bit more flour to make pockets. DO NOT OVERWORK THE DOUGH you don’t want the gluten to stretch. Using your hands create fillable rounds and spoon a little of the filling (see below) into the disk. Fold the edges over and use some water on the edges to pinch to seal tightly. Set aside on a well floured surface and allow to rest for 30 minutes.
    If the dough feels too sticky, add some more flour, but do not overwork the dough.
  2. Bring a pot of water to a boil with some salt and oil. Add the gnocchi and boil until they start to float, then strain. Bake at 200°C for 10min to brown. Dress with the burned sage butter and serve with Parmesan cheese and good quality olive oil.


4 baby marrows grated
150g ricotta or danish feta cheese
Lemon zest and juice 1
10g parsley chopped
1 chili deseeded and chopped
1 clove of garlic chopped and minced.
Salt and pepper
1 Tsp olive oil

  1. Simply mix all the ingredients and use to fill the pockets

Sage Butter

200g butter
20g fresh sage

  1. Over medium low heat, melt the butter in a saucepan.
  2. Add the sage leaves after bruising them and allow to cook till the butter reaches a light golden color.