Tonight we held second craft completors night. We're growing. We doubled in size and this also resulted in a double helping of treats for us to eat. Kate baked some gorgeous yo-yo buscuits and Melinda cooked a chocolate and almond cake, which were both to die for.
Dyan was a late comer and decide her craft of choice was to be...... 'nail art' and proceeded to french polish both toes and fingers with the help of her master crafter 'Shef'.
Michelle's scarf has doubled in size, Eliza is practising x-stitch for her entry into the Royal Melbourne Show, Melinda completed her scarf, Lisa (with baby on board) put the finishing touches on a couple of baby blankets while Kate took up a scarf she had started two years prior. Having difficulty remembering her place she opted to phone a friend for help (here's cheers to our fellow crafters).
Flourless almond Chocolate CakeServes 9. preparation time 20 mins (plus standing time) cooking 1 hour
1/3 cup (35g) cocoa powder
1/3 cup (80ml) hot water
150g dark chocolate, melted
150g butter, melted
11/3 cup (275g) firmly packed brown sugar
1 cup (125g) almond meal
4 eggs, separated
1 tblsp cocoa powder extra
Preheat oven to moderate heat (180c/160c fan forced). Grease a deep 19cm square cake pan; line the base and sides with grease proof paper.
Blend the cocoa with the hot water in a large bowl until smooth. Stir in the chocolate, butter, sugar, hazelnut meal and egg yolks.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form, then fold into the chocolate mixture in two batches.
Pour the mixture into the prepared pan; bake in a moderate oven for about 1 hour or until firm. Stand the cake for 15 mins; turn on to a wire rack, top side up, to cool. Dust with sifted extra cocoa or icing sugar.
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