The end of Wild Book Week and the start of painting frenzy! With chocolate cake!

Well. I've kind of finished my wild book. I will be finishing it on the train on the way home tomorrow, which is where I started it a week ago. Feels a bit like the last minute makings of a school project late in! Its got pictures, glitter, buttons, ribbons and doodles. I expected that. What it unexpectedly has, is a smell of its own, too. Of glue and newsprint and paint. Quite an art-shop smell, if you will. I will contnue to add small things to it, but, like the nanowrimo draft novel, the bones of it are there. Its been interesting all week drawing and sticking and painting even when I don't feel like it, even when tired. I have even done two canvases for my art exhibition!

Last nights party, despite its various "moments" has left me surprisingly cheerful due to the fact that I went to bed at 10ish, not 4ish. I went to bed to look after Mr E, who was feeling somewhat invaded by dozens of people in the house and all of them needing the toilet at the same time and talking about it loudly. Who can blame him, I felt a little disturbed by the massive invasion myself. But parties end, and the exodus has now occured and we are all back to normal. Luckily, there is some Lime Meringue Pie left. Mr E's baking skills when it comes to pie are second to none. YUM.

I also made my now notorious chocolate cake recipe, of which there is none left I can proudly say. It is so indulgent that it was once christened "filth cake" by Mr Sir D a long while ago. For all those who ask, here is the recipe:

“Dark Chocolate Mousse Cake with gold dust*.”

(From “Unwrapped” the Green and Blacks choc cookbook. With edits!)

Use a 20cm or 23cm, that is, 8 or 9 inch cake tin with removable base.

300g dark cooking chocolate. That’s two massive 150g bars of Green n Blacks cooking chocolate or 3 bars of Green n Blacks usual chocolate, Lindt 70 percent also works, as will any quality dark chocolate. Any sweeter than these ones though, and you will need to adjust sugar quantity.
275g caster sugar
165g butter. (I use Stork)
5 large eggs

preheat the oven to 180C 350F Gas mk 4. Grease tin very well.

Melt chocolate, sugar and butter in a heatproof bowl over a saucepan of simmering water then remove from heat.

Whisk the eggs together and stir into the chocolate mixture. The mixture will thicken and go all glossy in a couple of minutes and it will be pouring consistency.

Pour into the cake tin and bake for 35 to 40 minutes.

Remove the sides of the tin after it’s a bit cooler (entertaining) and leave the cake on its base to cool, then wait impatiently to eat it while picking the cooked bits off the edge.

It won’t rise much by the way….. but who cares ;)

*Yeah, you can dust it with gold dust. I just tend to eat it.