Happy Weekend! Oh the excitement ... my lovely sister has had her last day at work before having a baby; it's my manfriend's birthday weekend; and I'm not working. The phrase 'everyone's a winner, baby!' springs to mind.
But if you find yourself at a loose why not:
WATCH: The Way Way Back
If in doubt, anything with Sam Rockwell's good, but this looks particularly enjoyable.
READ: The Hitchhiker's Guide to the Galaxy - Douglas Adams
The whole series - I was reminded the other day of the Whale and the Flower Pot.
LISTEN: I Like It Like That - Pete Rodriquez
For my favourite (and only) sister
EAT: Japanese Food
I'm a particular fan of the Ebi Gyoza
DO: Pick up a Dublin Fringe programme and plan what to see
I'd recommend 'The Secret Art of Murder'. Not just because I'm in it, honest guv'!
MAKE: Super Tasty Chocolate Cake
Royal Mile, Edinburgh
Super Tasty Chocolate Cake
I thought this was the recipe used by my Granny, as it's a variation on one of her other cake recipes; but turns out she has a separate recipe for chocolate cake ... oh well, tastes pretty great to me!
2 Large Eggs
Butter (100g approx)
Dark Chocolate (100g approx)
Golden Caster Sugar (100g approx)
Self Raising Flour (100g approx)
2 level tsp Baking Powder
1 tsp Vanilla Essence
1 tbsp Milk
1 pinch Salt
100ml Double Cream
100g Dark Chocolate
Giant Chocolate Buttons
First up, preheat the oven to 170 degrees, and grease the cake tin (I also line the bottom with a circle of grease proof paper). Next weigh the eggs, and use that figure to weigh out the other ingredients. Melt the butter and chocolate together slowly over a low heat; then once it's cooled slightly, stir in the eggs, followed by the baking powder, vanilla essence, milk, and salt.
Pour the mixture into the cake tin, and bake in the middle shelf for about 30 min, or until a knife comes out clean from the centre. Leave to cool on a wire rack. For the ganache icing, heat the chocolate and cream over a low heat till the chocolate is completely melted. Pour into a heatproof container then beat with an electric whisk for about 10min, until it's glossy and cool. Put it into the fridge till you're ready to ice the cake, which'll make it a bit thicker and easier to handle.
Slice the cake carefully in half, then sandwich back together with a good dollop of icing, then spread the rest over the top, and carefully down over the sides (I had to transfer it carefully to a different plate after for presentational purposes!) Stick some of the giant chocolate buttons around the edge, and use the rest to decorate the top.
Enjoy!
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