Chocolate Fudge Cake

This past weekend was one of those weekends that are just a little bit too crazy. Adrian was organising a Regional Youth Rally at Church and with a friday night program the evening before we didn’t end up getting into bed until 2am Saturday morning. The rally was fantastic but needless to say I wasn’t surprised to find Adrian dead to the world when I called him to lunch at about 2pm that afternoon!

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It’s weekends like these that require some very necessary self medication in the form of sugar and chocolate. What better way to give a much needed boost to my worn out Pastor husband than a delicious fudgey chocolate cake and this fudgey chocolate cake is unapolagetically opulent. Its a very simple recipe and within the hour our serotonin levels had peaked with the sugary goodness. What better way to relax on a Sabbath afternoon then with a steaming hot cuppa and deliciously decadent choccy cake.

The best part is enjoying the leftovers now with a nice little cup of tea.

Chocolate Fudge Cake
(adapted from Women’s Weekly Classic Cakes)

Ingredients:
250g Dark Chocolate
125g Butter
150g Caster Sugar
100g Plain Flour
2/3 tsp baking powder
4 eggs, lightly beaten

Method:
1. Preheat oven to 180 and line a lamington tin (20x30cm) with baking paper.
2. Melt butter and chocolate in a heatproof bowl over a saucepan of boiling water.
3. Combine chocolate mixture in remaining ingredients in the bowl of an electric mixer and beat on medium until smooth and changed colour.
4. Bake for 20 minutes and allow to stand for 5.

Just what you need on a cool winters arvo…

Curry Lentil Soup

It’s one of those cold wintery nights, the ones that call for a pair of ugg boots, a snuggly blanket and a steamy hot bowl of soup.

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There’s also something very therapeutic about making soup, the monotony of chopping vegetables, the satisfaction of throwing a whole mix of things into one big pot and then sitting back as it bubbles away into a delicious muddle of curry, lentils and all things wonderful.

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How?
1 onion, diced
1 clove of garlic, diced
Glug of oil

Fry the onion, garlic and oil until just starting to soften.

1 tsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp salt

Add the different flavours and fry them off.

1 large carrot, diced
2 sticks of celery, diced

Stir through the veggies.

800g can tomatoes
6 cups water
1 cup red lentils

Put a bamix to the canned tomatoes then add to the pot with the water and lentils.
Bring it all to the boil, then let it simmer for about 30 minutes or until veggies and lentils are soft.
Blend until smooth and add salt to taste.
Serve with sour cream and coriander.

Simple. Warm. Delicious!