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…

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Brussel Sprout Pasta…

Just a little something I made for dinner this evening..: it’s the Queens birthday this weekend so the in laws have come to visit… I recently bought some brussel sprouts from the local green grocer and was a little disappointed that I wouldn’t be able to cook them up because they aren’t everyone’s cup of tea…

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However, travelling home from a particularly wet jaunt in the city this arvo I was delighted to learn that the father in law shares my adoration of the humble brussel so it was decided, much to my own delight to try out a brusselly pasta dish… This one came from a little inspiration and the top of my head…

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Sauté your brussels in a little oil until they turn that beautiful bright greens colour… Crush in a couple of cloves of garlic and keep at a low heat until the sprouts are tender and delicious… Toss in some cooked fettucini, don’t drain it too much or it will end up a little dry..

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Then toss through with a generous helping of pure cream, a handful of toasted almonds and a good, decent, plentiful grating of Parmesan…

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Nutritional note: brussel sprouts are a super cheap, winter vege that has 102% of your daily in take of vitamin c per 100g.. Great for keeping the winter colds at bay!