So some brilliant news to kick off the week! We have a publishing date for the
Make,Bake,Love book: 21st October and to top off all the excitement of that we’re having a baby in December! Yay! We’re so delighted and can’t wait for both brilliant new arrivals; book and baby! So I’m taking ‘maternity leave’ from the Supper Club for a few months, August is our last and is fully booked. We are having a Tea Party in aid of Down Syndrome Ireland in the supper club on 27th August and there’s still places left, Read about it
here! To celebrate here’s the most amazing chocolate cake recipe, it’s flourless, a dream to make and tastes even better when kept in the fridge overnight. Hurray!
Green & Blacks Chocolate Mousse Cake
Use: 20cm or 23cm (8in or 9in) cake tin with removable base or a similar-sized tart tin
Serves: 10 1 tablespoon ground almonds plus extra for dusting tin 300g (101/2oz) dark chocolate, minimum 60% cocoa solids, broken into pieces 275g (10oz) caster sugar 165g (51/2oz) butter 5 large eggs Preheat the oven to 180C/350F/gas mark 4. Brush the tin with a little melted butter and dust with the ground almonds, shaking off any excess. Melt the chocolate, caster sugar and butter in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat. Whisk the eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake for 35-40 minutes. Remove the sides of the tin and leave the cake on the base to cool, then dust using a fine sieve with icing sugar or brush with edible gold dust.
This is the perfect cake when you need something gorgeous but don’t have loads of time, and it’s really rich so a small piece with greek yogurt or cream is unreal! Lilly x
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