So today is the first time I have posted in a while and it is good to be back.
I hope that, if you are reading this have are having a good day and that you have had some truly scrummy food today!!
So yesterday was my Granny's birthday and I made two cakes for her. They were not a Jamie or Matt Moran recipe however they were very yummy and easy to do.
But we are here to discuss the fabulous Jamie Oliver so I will mention a delicious but incredibly easy MEGA Chocolate Fudge Cake that I made a while back but have not posted yet.
I made this particular dish when my Aunt and Uncle visited and it is very good. Before I post this recipe I would like to introduce another topic. A book, fiction, and different, considered one of Australia's top novels... CLOUDSTREET by Tim Winton. Now I was set this to read in English this year and when I first started to read it is was weird and very different from anything I had ever read before. If you have not read however I would recommend it as it develops several interesting points about family and spirituality and really makes you think. It is a truly moving book, if you enjoy reading crack on with it!!! :)
So anyway back to cooking and Mr Oliver:
Ingredients
-
200 g good-quality dark chocolate (70% cocoa solids)
-
175 g butter, plus extra for greasing
-
120 g soft brown sugar
-
100 g blanched almonds
-
2 tablespoons cocoa powder
-
1 pinch salt
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4 large free-range eggs
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150 g self-raising flour
-
100 g fudge
-
crème fraîche or vanilla ice cream
Method
Preheat the oven to 160°C/320°F/gas 2. Break
up the chocolate, put it into a food processor with the butter, sugar,
almonds, 1 tablespoon of the cocoa powder and the salt, and whiz until
smooth. Crack your eggs, one at a time, into the food processor and add
the flour. Whiz again until smooth.
Get a deep baking dish roughly 25 x 25cm in size. Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it. Shake it around a bit so it lightly coats the whole surface of the dish. Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor. Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture.
Pop the baking dish into the preheated oven and cook for 18 to 20 minutes. Take the cake out of the oven and stick a fork into the middle of it. If there's a little bit of cake mixture on the fork when you pull it out, that's okay – you want the cake to still be a little moist inside so that it's nice and squidgy. However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bit.
Let your cake cool slightly and serve it warm and gooey. Lovely with a dollop of crème fraîche, a scoop of vanilla ice cream or a bit of double cream.
Get a deep baking dish roughly 25 x 25cm in size. Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it. Shake it around a bit so it lightly coats the whole surface of the dish. Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor. Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture.
Pop the baking dish into the preheated oven and cook for 18 to 20 minutes. Take the cake out of the oven and stick a fork into the middle of it. If there's a little bit of cake mixture on the fork when you pull it out, that's okay – you want the cake to still be a little moist inside so that it's nice and squidgy. However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bit.
Let your cake cool slightly and serve it warm and gooey. Lovely with a dollop of crème fraîche, a scoop of vanilla ice cream or a bit of double cream.
Photography: David Loftus and Chris Terry
