29th April 2011

Love is an ideal thing, marriage is a real thing. A confusion of the real with the ideal never goes unpunished.

Well another Bank Holiday weekend is upon us, I couldn’t believe how busy Asda was yesterday when I nipped in! I’m away thanks to a very generous friend so you may or may not hear from me again till Tuesday depending on how I feel and internet connection.

This is gonna be short and sweet as I haven’t packed anything yet either and I’d like to get off early before the roads get busy, although I’m hoping they won’t because everyone’s gonna be watching the wedding!

Speaking of weddings, you may not be able to go, but I’ve just found this wedding cake recipe on the Weight Watchers website, when was the last time you baked a cake? That’s something you could do with the kids, here’s the recipes, and it looks delicious;

Try this rich, indulgent chocolate cake as a treat or for a very special occasion, like a wedding. This flourless sponge is almost soufflé-like. It may seem small but it’s very rich, so only a tiny square per person is needed. If the quantities are doubled, it can be stacked up and decorated to make an impressive wedding cake.

Celebration Chocolate Cake

Serves 12 – 5 ProPoints values per serving – 15 minutes to prepare & cool – 15 minutes to cook.

1/2 tsp sunflower oil
6 large eggs, separated
150g (5 1/2oz) caster sugar
50g (1 3/4oz) cocoa powder, sifted

For the chocolate icing:
125g (4 1/2oz) plain chocolate (60% cocoa solids)
25g (1oz) milk chocolate
4 tbsp half fat crème fraiche
Edible gold glitter or gold leaf to decorate (optional)

Preheat the oven to gas mark 4/ 160OC. Grease 2 x 18cm (7in) non-stick, loose-bottomed square tins with the sunflower oil and line the bases with baking parchment.

Place the eggs yolks and sugar in a bowl and whisk until think, pale and the mixture leave a trail when you lift out the beaters (about 3 minutes). Fold in the cocoa with a metal spoon.

Place egg whites in a separate bowl and, usig clean beater, whisk until firm peaks form. Fold a spoonful of the whites into the chocolate mixture to loosen it, then add the remaining whites and fold in gently.

Pour into the prepared tins and bakes for 15 minutes. The cakes will be risen and still wobbly when you remove them for the over. Leave them to cool completely in the tins – they will sink down and come away from the sides of the tins.

Turn the cakes out and remove the parchment paper. Place one cake top-side-down on a serving plate or board.

Melt the chocolate for the filling in a bowl over a pan of just simmering water (don’t let the bowl touch the water). Leave to cool slightly, then gradually fold in the crème fraiche, a little at a time, until smooth and glossy. Spread a very thin layer of chocolate over the bottom cake, then top with the other sponge. Spread the remaining mixture neatly over the whole cake and smooth the edges. Store in the fridge until 1 hour before serving. For a real flourish, top with edible gold glitter or gold leaf (available from cake shops and some supermarkets).

Have a fabulous bank holiday, hopefully the sun will stay around to make it really good. xx