Birthday Morning Apple & Pear Cake

Birthday Carrot Cake

Chocolate cake

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Recipe

- Pour a large quantity of organic wholemeal plain flour into a mixing bowl and shiver 2 teaspoons of baking powder over the mound of flour and stir the powders together. 
 - Add 2 crushed bananas to the dusty mix and pour a teacup and a half of sunflower oil and soak the heap of ingredients. 
- Stir and Stir, adding non-dairy milk, until the mixture seems even. 
- Add  agave nectar with intuition. I used a fair amount but I suppose that personal taste may determine. 
 - Stir and stir once again. 
 - Over a pot of boiling water, within a bowl capable of heat, break one large bar of 70% coca solids chocolate {organic Green & Blacks is perfect} and await melting. 
 - Pour the melted chocolate over the mixture and watch it fall and meet the surface in perfectly folding waves until the warm bowl is empty. 
 - Stir and Stir for the very last time. 
 - Spoon into a neatly lined baking in and place the cake into the oven at a heat of 250 degrees. Immediately lower this to a touch over 100 degrees. 
 - Then watch and wait and gaze through the window until you feel the time is right to test with a sharp knife. Look for a clean knife with no chocolatey residue clouding the surface. 
 - Then remove from the baking tin. Allow the heat to rise and the cake to cool. 
 - Melt the remaining bar of dark chocolate in the same way as before. I then added a few teaspoons of 'Carley's Organic Pumpkin Seed Butter' {it is absolutely delicious} and a little mixed spice to the melting chocolate and spread upon the top of the cool roof of the cake. 

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 This recipe created a dense, moist chocolate cake, sweet with a suggestion of the bitterness of dark chocolate. I was worried that the it might be too bitter but it turned out well. I just sort of made it up as I went along so it is probably not the most orthodox way to make a cake! Tastes good though...