Flourless Chocolate Cake with Salted Caramel

Today I have cooked. And cooked. And cooked. 

Not for the faint-hearted, this chocolatey goodness is closer to a mousse than a cake, in that it involves six eggs, with whites beaten into cloudy foam. It's a bit unusual with a touch of cardamom and cinnamon to spice up the sweetness. It's topped with salted caramel - which seems to divide my family and friends into fans and foes. I'm a former, and the extra jug of caramel sauce went down all-too-quickly. We served this up with crème fraîche (which, to be honest, no one chose), ice cream, cream and caramel sauce. It's a beast. Enjoy it.

Mud Pies

Our kitchen has been a flurry of baking activity this afternoon. Not only did we get to work on these little beauties, but also a batch of flapjacks for Amy’s lucky brother and his family. So, with a little help from my friends, I present to you the mud pie brownie/biscuit combo, stuffed with chocolate chunks, peanut butter and chocolate spread.

Originally, the recipe was for Salted Caramel + Nutella Stuffed Double Chocolate Chip Cookies from the lovely Izy Hossack at Top with Cinnamon.  Izy’s one of those girls who, at 19, has achieved more than I hope to in my lifelong career, with a cookery book published at just 18 and a whole lot of press coverage besides. I’m cool with it. 

In case anyone’s desperate to wish me luck, my next exam is on Saturday. Then I’ll be heading down south and, since Mumma and Pappa Hart have abandoned me for a mini gap-yah in Australasia*, imposing myself on my siblings – I figure they probably miss me since I haven’t been home for a couple of weeks. I’m hoping for sunshine, baby shower planning (don’t panic, not for me) and maybe a cheeky first BBQ of the year...? A girl can dream.

*Also known as taking time to visit their two much-loved eldest children and their families.

Easter Feast(er)

The last couple of days of my life have been spent on trains (see Facebook for my live updates). This meant lots of reading, a surprising amount of work getting done, and a heck of a lot of patience. This weekend is my just reward: time with family, roast dinner and a chocolate cake.

This is the mother of Easter cakes. It's taken from Sarah Tuck's From The Kitchen, and she quite rightly describes it as "a big rich ole beast of a cake". I swapped in the hazelnut liqueur for Baileys (a great choice of party gift at a friend's 21st) but the rest is pretty similar. I squidged the leftover chocolate mousse filling into ramekins for pud with raspberries and cream. 

I must admit, this cake was a faff. It involves melting and freezing and whipping and chilling and quite a lot of waiting. But for a winner of a birthday cake on a day when you'd be home anyway, it's the best.