I was recently invited on a weekend away by one of the mums, Amanda, from school and her friends to a charming country NSW town called Crookwell.
I’d not been there before but it was lovely – scenic with friendly locals and a few gorgeous shops for us to potter around in. It was cold, and I’m a winter gal, so I was thrilled to be able to rug up and pop on a beanie and scarf.
Without kids or husbands we were free to do whatever we liked, which included sleeping in, eating plenty of cheese, drinking lots of wine, napping, and be able to finish a sentence without 10,000 interruptions from little people.
The weekend coincide with Amanda’s birthday so I made at home, then hid in the car so she wouldn’t notice, a flourless chocolate hazelnut cake. After dinner on Saturday night we all sang ‘happy birthday’ and toasted to our lovely friend.
The recipe is from AWW Bake and it is a rich, delicate, decorated-free free cake. Serve with a dusting of icing sugar and a dollop of double cream on the side.
It was a gorgeous, relaxing, funny weekend and I hope to do it again, with the same gang, soon!
1/3 cup cocoa powder
1/3 cup water
150g dark chocolate, melted
150g butter, melted
1 1/3 cups brown sugar
1 cup hazelnut meal
4 eggs, separated
LET’S GET TO IT:
Preheat oven to 180C and grease a deep 20cm round cake pan and line bas and sides with baking paper.
Whisk cocoa with water in large bowl until smooth, then stir in melted chocolate, butter, sugar, meal and egg yolks.
Beat egg whites in bowl of electric mixer until soft peaks form, then gently fold into chocolate mixture in two batches. Pour into pan.
Bake an hour-ish, stand in pan 15 minutes before turning onto wire rack to cool.