The beloved celebrated my proposed lull in sugar consumption joyfully. She whooped and cheered and generally took it as a vindication of her frequently imposed baking bans. Then she asked for a cake to take to work.
Inspired by a chocolate breadcrumb cake made by The Nanna, I made a version from a recipe I had scribbled down during one of my ‘I should write out recipes in a handy notebook’ moments. Seemed like a good idea – a sourdough rye breadcrumb and chocolate cake with almond meal. Actually dreadful. Dense, not at all sweet and oddly floury and dry. I may have made some error in the scribbling, or it’s just a crap recipe. Either way, it’s not worth repeating.
But the ganache is well worth a mention. Make this ganache and put it on everything.
Silky delight
120 grams of dark eating chocolate
60 grams of unsalted butter
2 tablespoons of really good honey (something flavoursome, manuka, organic, you get the idea)
Melt the chocolate gently in a bowl over simmering water.
Take off the heat and stir in the butter.
Lastly, add the honey.
Leave to cool and thicken, stirring regularly.
Spread generously on things.
