Hello all, I was meant to write an epic post when things did not happen quite as planned this week. It all started as usual with lots of playgroup activities, school pick up and drop off, cooking and other chores and my college day which is always a joy. And then on Thursday I went to do a photoshoot for a friend of mine’s new products and all of sudden everything went pear shaped.
A unhappy client and friend meant a harsh email came my way and my confidence dropped 3 floors to reach underground levels. Combined with my oldest 2 behaving like 2 little spoilt brats, l’Homme being away and so focused on his own things and not paying attention to my little intentions, I spiralled into dark mode and my self esteem and confidence took a battering. What did not help my situation was I was also in full PMS stage so tears came flowing…
I contemplated curling up in bed with a box of tissue next to my bed but with 3 little ones needing me there was no such thing on the agenda but I operated all day in automatic pilot. Still in doubt of what could possibly bring me a little bit of pleasure, the idea of some chocolate brought a tiny bit of excitement.
The thing is that I own in my recipe folder, the nicest, softest, richest, most decadent chocolate brownie recipe. It’s my ultimate weapon, the one you can simply never say no to.
The key in this recipe – which is by the way one of the easiest chocolate cake recipes – is the cooking time. I tend to slightly under-bake it to have a soft gooey middle which is to die for. You might, at the beginning need to find the turning point (each oven can be so different) when to take your cake out of the oven so I would encourage you to start by taking it out a good 5mn before the recommended time and adjust the following time depending on your end result. The recommended time is 35mn, I leave mine in the oven for 24mn exactly and this is means this chocolate cake is baked to my taste
Little fact, this recipe was found in a Hummingbird cook book. Anyone in the UK will know Hummingbird bakery for their delicious red velvet cupcakes, if you have never ventured inside one of their bakeries, I would suggest you do that pronto and pick up a few treats there for your Valentine’s for this instance;)
- 200g dark chocolate, roughly chopped
- 175g Unsalted butter (I personally always use salter butter )
- 325g caster sugar
- 130g plain flour
- 3 eggs
- optional: icing sugar to decorate
- Makes about 12 portions
It is suggested to line your baking tray with baking parchment which I did not use on this occasion but would definitely recommend.
Preheat over to 170 degrees celcius (325F) Gas 3
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth
Remove from the heat. Add the sugar and stir until well incorporated. Add the flour and stir until well incorporated. Finally stir in the eggs and mix until thick and smooth.
Spoor the mixture into the prepared baking tray and bake in the preheated oven for about 30-35mn on until flaky on the top but still soft in the center. Be careful not too overcook otherwise the edges will become hard and crunchy. Leave to cool completely before dusting with icing sugar to decorate.
Even if that didn’t cure my mood, it did provide me with a little bit of rest by and as a bonus our flat smelt heavenly the rest of the afternoon!
Love that funny quote which says ‘Chocolate is cheaper than therapy and you don’t need an appointment’! Does chocolate work also wonder on you? Drop me a line in the comment to let me know or if you have any magic trick that helps when you are feeling low.