I was thinking of doing a “100 things about me” entry for the 100th entry.
But you would probably be asleep before you’re done with number 20. So let’s just shrink it down to a “10 things about me” post. And if you’re feeling generous and gossipy, you should pull up a chair and join in. Tell me a thing or two about yourself. I hope someone out there reads this. It’ll be a pretty sad one person sharing party. Just sayin’
Okay, in no particular order, here are 10 random things about me.
1) I am petrified of birds. All kinds, even stuffed animals. Even the scary evil goose from Kung Fu Panda 2.
2) My favourite flavour of gelato is pistachio
3) In elementary school, I went through a whole spelling test spelling ‘Simon’ as ‘Simone’.
4) I really, really like milk chocolate.
5) I grew up as a Barbie type of girl. I still am.
6) I don’t like wearing skirts. Denim shorts are my weakness.
7) I find it weird when people I don’t know call me Vic and not by my full name.
8) When I start to get body concious, I remind myself to be thankful that I have all my body parts intact.
9) I can’t lie upside down for too long, or stare at the ceiling for that matter. I get a whirly headache.
10) My boyfriend can’t touch his toes.
Okay, so I cheated. The last one isn’t about me. I couldn’t think of anything else.
But the important thing to note here is that I come with cake. The sort that people like because it’s gooey, creamy and contains chocolate and Nutella. Plus it’s easy to whip up and presents itself as a fairly forgiving dessert even if you get it wrong and say…got distracted by this recipe and left it in the oven 2 minutes too long.
You can even bake this in the morning for breakfast and then warm it up at night while watching re-runs of CSI.
Melting Nutella Cake (adapted from Willie’s Chocolate Bible by Willie Harcourt-Cooze, a birthday gift from some of my loveliest friends)
20g almond meal
90g chocolate, 100% bitterness
75 butter, unsalted
1 tsp vanilla
pinch of salt
1/3 cup Nutella mixed with 1 tbsp Bailey’s (optional Bailey’s)
1) Preheat oven to 170°C. Grease 6 1/3cup capacity ramekins (or use a jumbo cupcake tin).
2) Place the chocolate and butter in a heatproof bowl and set over a pot of simmering water. Stir gently until you get a smooth, shiny mixture. Remove from heat and allow to cool slightly.
3) In the bowl of a stand mixer, whisk the eggs, vanilla and sugar until the ribbon stage.
4) Fold in the chocolate/butter mixture until almost homogenised. Add in the almond meal and fold until just combined. Spoon 2 tbsp of the mixture into each ramekin. Drop 1 heaping teaspoon of nutella into each cavity and cover with another tablespoon with chocolate mixture. Bake for 12-14 minutes. Remove from heat and serve immediately with chocolate sauce and icecream!
60g dark couverture chocolate chips, 55% at least
80g whipping cream
1)Place the chocolate in a large heat-proof bowl.
2) In a small saucepan, heat the cream over a gentle flame until small bubbles start to form. Remove from heat immediately and pour half over the chocolate. Stir gently before adding in the rest of the cream. Stir slowly until chocolate is completely melted and a smooth sauce forms. Use immediately or store in the fridge and warm up in the microwave when needed.