Well today was one of those days that you just have to write off.
I spent the majority of the day at A&E at the local hospital with my youngest son. He came off his bike a week ago today and cut his hands up and hurt his wrists as they took the full force of his fall. They seemed to be just bruised and stopped hurting after a couple of days. On Saturday he went to work – he has a part time job at a caravan accessory place. When I picked him up at he end of the day he was in agony. He had been lifting heavy things and I think it had aggrevated his injury. He spent Sunday with his right hand strapped up but this morning I decided enough was enough and that we ought to get it checked out. After all what better way is there of spending a gloriously sunny bank holiday than at the local hospital!!
We spent several hours guessing injurys – an advanced form of people watching. Injurys to feet were definately the most popular. The conclusion was that there was no sign of a break on the X-ray but it is possible that he has broken a small bone which doesnt show up on the X-ray. So he is all strapped up now with his arm in a sling and has to go back next week for a check-up. Which means I wont get to work until late morning which means I wont be able to park but I am trying not to dwell on this too much!! Maybe I should call in a favour with the Head of Security and get a space reserved!!
So having lost the majority of the day I decided the only way forward would be to make the most gooey chocolate cake I could find. I kidded myself that this was to cheer my son up but to be honest I think it was purely self-indulgent. The cake in question was one of Nigella Lawson’s receipes – Easter Egg Nest Cake. I think this is an adaptation of her Cloud Cake but I could be wrong. For those of you with a sweet tooth this is the receipe:-
250g dark chocolate, 125g softened butter, 6 eggs (4 seperated, 2 whole), 175g caster sugar, 1 tsp vanilla extract
1.Preheat oven to Gas Mark 4(180C). Line the bottom of a 23cm springform cake tin
2. Melt the chocolate with the butter in a double boiler and set aside to cool slightly
3. Whisk the 4 egg whites until firm then gradually add 100g of sugar and whisk until the whites are holding their shape but not stiff
4. In another bowl, whisk the egg yolks and the two whole eggs with 75g sugar and vanilla extract. Fold in chocolate mixture. Add a dollop of egg white and whisk briskly to loosen. The fold in remaining egg white.
5. Pour into tin and bake for 35-40 mins until risen and the top has stopped wobbling. Cool in the tin on a wire rack. The middle will sink – this is OK. When you turn it out it will crack and look awful but this is how its meant to be – honest.
125g dark chocolate, 250ml double cream, 1 tsp vanilla extract
1. Melt the chocolate and set aside to cool
2. Whip the cream until firming up, add vanilla extract and fold in chocolate.
3. Fill in crater in centre of cake with chocolate cream and then garnish with little easter eggs. I think on another occasion strawberries would be good.
You only need a small slice as it is very very sickly – enjoy