Ingredients

300g dark chocolate (we use three blocks of Green and Blacks Organic)

1 cup (250ml) freshly squeezed orange juice

4 organic eggs separated

3/4 cup (165g) organic brown sugar

1&1/2 cups (165g) almond meal

icing sugar, for dusting

Method

Preheat oven to 160°C or 140°C fan-forced. Grease and line 22cm cake tin.

Melt chocolate with orange juice over bain marie or in short bursts in the microwave until smooth.

Whisk egg yolks together with sugar till pale and doubled in volume.

Fold in chocolate mixture and almond meal.

Whisk egg whites to soft peaks and fold into chocolate mixture.

Pour into prepared cake tin. Place cake tin into a large baking dish and pour enough boiling water into the baking dish to come half way up the sides of the cake tin. Bake for 50 minutes in preheated oven. Remove from oven and refrigerate until cold.

This is a very rich and yummy cake. It is not supposed to be light and fluffy, but very rich and heavy. Best served in small pieces, dusted with icing sugar – often! It will keep in an airtight container up to 1 week…. but the record is two days at our place!

Ingredients

2 cups SR flour

1 cup soft brown sugar

90 gms butter

1 cup milk

1 cup blueberries

Method

Rub butter into flour and sugar, or process in a food processor.

Put mixture into a bowl and add the blueberries and milk and stir together.

Spoon the mixture into well greased muffin tins and bake in a moderate oven for 25-30 minutes.

Butter and eat immediately.

Makes approx. 18 muffins