I know it’s a bit of a late post considering it’s a week after Pancake day but who says you can’t eat pancakes all year round! However last Tuesday was officially Pancake Day so of course I was going to make some. I always remember the excitement of having pancakes when I was little. Being one of four, I would come home to my mum in the kitchen whipping up some batter and making delicious pancakes. Annoyingly she would always give the first pancake to the oldest in the family meaning I was always third in line. We wouldn’t even have anything savoury for dinner just get straight to eating the pancakes and have at least five each, mostly always with simply lemon and sugar. It probably wasn’t until a few years ago that I started having them with nutella and have never looked back.
When I was little I received Roald Dahl’s ‘Revolting Recipes’ which had all sorts of brilliant recipes such as lick-able wallpaper and Baked Alaska with warm ice cream, but one recipe which always stood out was the mean feast that was Bruce Bogtrotter’s Chocolate fudge cake. Well, you’ve probably guessed from my title that I haven’t made that cake (probably due to the fact I couldn’t find the book!) but I have made what I think is a good equivalent!
This delicious chocolate recipe has been created by Angela Nilsen and it had hundreds of positive reviews so I thought I better try it out. I used to always make cakes with either Cadbury’s or quite often with the plain cooking one from whichever supermarket I was shopping in. However, sometimes you just need to use a good quality chocolate and in this case I used Lindt 70% (which I can’t get enough of at the moment!) and one bar of Bourneville. I chose Cadbury’s Bourneville mainly for price reasons as it was slightly cheaper but I don’t think it made much difference to the taste of the cake.