Tea, sympathy and chocotherapy
You don't really need a scientist to tell you that tea can reduce stress – this week I've drunk so much of the stuff (sweetened with sugar for the first time in 30 years!) that I'm thinking of changing my name by deedpoll to PG Tips.
Children in my experience don't tend to drink tea – but playing with their siblings, friends and cousins can work wonders, so later we're popping round to my mum's for some pizza with my sister and her kids. The house feels like something's missing at the moment so it'll be good to have a change of scene.
Meanwhile, here's something everyone can enjoy – a yummy chocolate fudge cake from Divine. Chocotherapy for the whole family. Have a great weekend.
Divine Chocolate Fudge Cake by Michael Caines
You'll need 1 round tin – 26cm diameter
225g 70% Divine dark chocolate
225g unsalted butter
345g caster sugar
6 eggs, separated into yolks and whites
120g ground almonds (unless nut allergic)
145g soft white breadcrumbs
30g plain flour
2tbsp vanilla essence
86g Divine Cocoa Powder
255g icing sugar
170g caster sugar
6 tablespoons water
Firstly, preheat the oven to 160C/gas 3. To make the cake, melt the chocolate in a bowl over a pan of boiling water. In a separate bowl, cream together the butter and sugar until white and soft. Add the egg yolks gradually, one by one, then beat in the almonds (if using) and beat them in. After this, gently fold in the chocolate with a spoon, then add the bread crumbs, flour and vanilla essence and mix together. In a separate bowl, beat the egg whites, along with a pinch of sugar, until stiff – but do not over beat. Fold the egg whites into the cake mixture and then pour the mixture into your buttered cake tin (lined with paper). Place in the oven and cook for 1 hour.
For the icing, place the cocoa powder and icing sugar in a mixing bowl. Then in a pan gently warm together the butter, sugar and water until dissolved. Add the liquid into the dry ingredients and mix together for a thick but 'pourable' consistency. Once the cake has cooked and cooled, turn it out onto a plate and pour the icing over it. Leave to set.
written by Liz Jarvis