Melt a few rows of dark, dark chocolate with some chunks of fresh ripe pear, a little grate of fresh ginger and 50g of butter. While it’s melting whisk 4 eggs with 1/2 cup raw organic sugar, 2 cups ground almonds, 1/2 cup of cocoa and 1 tsp of baking powder. Pour in the chocolate etc and beat it all together. Bake in muffin cases for about 15 minutes in a 180 oven.
Just because the kids are poorly, and work is frantic, and visitors have gone home, and sleep is hard to come by, doesn’t mean you need to go without your pud.
June 23, 2012 at 8:08 pm
These look delish. I am an American mother of four who will be moving to Christchurch in November and have loved seeing yours posts and getting a feel for cooking in NZ
http://www.duniaduara.com
June 24, 2012 at 9:03 am
Thanks, good luck with the move! NZ food is really seasonal which is no bad thing but caught me out when I arrived here from uk where I was used to getting pretty much everything year round without wild price fluctuations – here if you pick up something imported out of season it will be a crazy price. You really appreciate the fresh berry season here that’s for sure. Keep in touch. Amy
June 8, 2012 at 4:53 pm
Believe me, I really feel like picking it up from the screen and take a bite hahaha.
June 8, 2012 at 10:32 am
Lovely recipe, thanks for shaing! =)