1. Begin baking at 2230.
2. Make a flourless chocolate and hazlenut cake mix.
3. After melting in water baths, whipping, folding and separating several ingredients, put the cake in a normal cake tin rather than a springform pan because you don't have one and assume it will be okay to 'flip it out'.
4. Put cake on bottom shelf in oven for unbeknowst reason, and cook for 2hrs as oven was on light rahter than 160 degrees.
5. Attempt to flip cake once it comes out, creating a hideous mess, eat several pieces of chocolatey mess with fingers, crack the s@$%s at xbox playing husband and go to bed, hoping he cleans it up (the water is still in the sink, come on!).
6. Wake up next morning to large, gooey yet slightly stale chocolatey mess.
7. Remember recepie for Christmas cookies with candy canes on top from Coles magazine and furiously crush a packet of candy canes.
8. Roll rapidly disintergrating cake into numerous chocolate balls of goodness.
9. Gently push chunks of candy cane into top of each ball.
10. Plate up as though it is what you intended to make all along.
For the record, I would do the candy canes much more fine (Caitlin didn't like the mummy crushing candy canes with the rolling pin noise) and roll the balls in the candy cane 'dust' like you do with coconut and rum balls. They were still pretty tasty though!
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