Ferrero Rocher Cake

Ingredients.

240g roasted hazelnuts (you can buy them roasted and skinned OR roasted hazelnut meal)
120g unsalted butter
180g good quality dark chocolate, cut into chunks
1 cup castor sugar
5 eggs, separated
1/4 tsp salt
cocoa powder
softly whipped cream and berries - to serve

How To Do It!

1.   Butter a 24cm round cake tin, line the base with buttered baking paper and set aside.
2.   Leave the roasted nuts to cool, then grind them in a food processor or chop them very finely.
3.   Put the butter, chocolate and icing sugar into a large heatproof bowl over a saucepan of simmering    
      water. Let them melt, whisking occasionally, until the mixture is smooth. Remove the bowl from
      heat and leave to cool.
4.   Pre-heat your oven to 180 degrees C.
5.   In a separate bowl, beat the egg yolks lightly to break them up. Pour them into the cooled
      chocolate mixture, whisking as you go. Stir in the ground hazelnuts.
6.   Beat the egg white and salt in another bowl until soft peaks form. Using a spatula or whisk, stir
      one-third of the egg whites into the chocolate mixture to lighten it a little, then fold in the
      remaining egg whites in two batches. Don't over-mix this - it doesn't matter if a bit of egg
      white remains - the cake will be lighter for it.
7.   Scrape the batter into the prepared tin and bake for 35mins or until the centre is firm and springs
      back when gently pressed. Cook the cake in the tin on a wire rack.
8.   When the cake is cool, loosen the sides with a butter knife or fine palette knife and invert.

You can coat with chocolate ganache, but it seems rich enough as is. It is good to sprinkle with
some good quality cocoa powder (through a sieve) and serve with berries and whipped cream.

It will keep in the fridge for 5-6 days (if it lasts that long) and freezes well for a couple of weeks.

Crazy Day Casserole

650g chuck steak, cubed
1 x 400g can tomatoes
1/4 cup red or white wine, or chicken or beef stock
1 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
2 bay leaves, optional

Turn the slow cooker on to HIGH and coat with non-stick spray. Put the steak into the slow cooker, add everything else in the order given, and stir gently to mix.

Put the lid on the cooker, turn to LOW and cook for 6-8 hours. Thicken(Arrowroot is good), top with chopped parsley, ad serve on rice, with a salad.