Yumminess from Hugh Fearnley- Whittingstall. Second time within 2 weeks I’m making it; last week for the boys at work to make up for the extra work I made them do when I screwed up a take away and pissed everyone off. Tomorrow I’m having another new culinary experience, I’m cooking a staff meal for us,never cooked a 15 men dinner in my life, surely it will require  some help, but nevertheless. The cake is coming along, as a dessert.

250 g of dark chocolate was melted with 250 g of butter.  4 egg yolks creamed with 200 g of sugar ( white and brown, just as Hugh suggests ) , egg whites whipped up. The chocolate and butter mix was added to the eggs, nicely mixed, 50 g of plain flour and same amount of ground almonds added in, and then, in bits, the egg whites. Topped with flaked almonds- my touch- and baked for 30 minutes in 170 degrees. Until just set, should be quite wobbly inside.

My second touch this evening, I sliced it in half and spread some lovely plum conserve by my Mum, just to make it a bit different. Two little ones are for us, the big one is for tomorrow.