8.09am: grapes on the train with jonathan
9.19am: fruit toast with butter at work with valter11.26am: eclipse chewing gum at work
2.02pm: toasted corn bread with pesto & grilled vegetables; potato salad; and pumpkin & macadamia salad at sassafras in paddington with sonia
5.44pm: biltong stokkies at home6.57pm: chocolate cake mixture at home
7.59pm: maccheroni with italian sausage sauce at home with jonathan8.06pm: ribena at home with jonathan
8.12pm: chocolate cake at home with jonathan
2 comments:
hey hey the choc cake looks yumo...is it an easy recipe? maybe we can make next week??
it's very easy! we could easily make it next week. here's the recipe:
Serves 8
200g butter, chopped
300g good-quality dark chocolate
¼ cup cocoa powder
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
¾ cup self-raising flour
1. Preheat oven to 160 degrees. Grease and line a 6 cm deep, 20cm (base) round cake pan.
2. Place butter, 200g chocolate, broken into squares and ¼ cup hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa powder to warm chocolate mixture. Stir until smooth. Stir in vanilla, sugar and egg.
3. Sift flour over chocolate mixture. Stir gently to combine. Pour half the mixture into prepared pan. Chop remaining 100g chocolate. Sprinkle half over cake mixture. Top with remaining cake mixture. Sprinkle with remaining chopped chocolate. Bake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan.
4. Turn cake out and place on a platter. Use a warm knife to cut cake. Serve.
This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.
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